TERIYAKI SAUCE

 

QUICK TERIYAKI RECIPE

1/2 cup vegetable oil (or reasonable facsimile)
1/2 cup soy sauce
2 Tablespoons ketchup/catsup
2 Tablespoons hoisin sauce (leave out if you do not have it)
2 Tablespoons rice wine vinegar (or white vinegar)
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons white sugar
1 Tablespoon fresh grated ginger
1 teaspoon sesame oil
1 teaspoon chili oil
1/4 cup pineapple juice
Whisk or mix ingredients in a blender or food processor until emulsified. We commonly marinate chicken breast, bell pepper and onion for skewering and grilling or broiling.

QUICK TERIYAKI RECIPE #2

Soy (at least a cup)

Sugar (1/4- 1/2 cup)
Brown Sugar
Crushed Red Pepper
Shaved Ginger
Shaved Orange Zest
Pineapple Juice
Hoisin
Ketchup
Kahlua
Sriacha

TERIYAKI MARINADE
2 cups Shoyu (I used Yamasa Brewed, but, Tamari is great too)
1/2 cup reduced dashi
1/2 cup agave syrup (adjust for sweetness desired)
1/4 cup sake
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon togarashi sesame oil

TERIYAKI BEEF MARINADE:
2 cups Shoyu (I used Yamasa Brewed, but, Tamari is great too)
2 tablespoons quality fish sauce (or 1 tablespoon Worcestershire sauce)
1/2 cup agave syrup (adjust for sweetness desired)
1/4 cup sake or dry sherry
1 tablespoon grated ginger
1 tablespoon grated garlic

1/2 teaspoon togarashi sesame oil (optional, I like a little touch of heat) Blend all ingredients. Stir before use.

CHICKEN TERIYAKI:
Teriyaki Marinade:
2 cups Shoyu (I used Yamasa Brewed, but, Tamari is great too)
1/2 cup reduced dashi (you can use 1/2 scant cup, with 2 tablespoon fish sauce, or 1 tablespoon Worcestershire sauce)
1/2 cup agave syrup (adjust for sweetness desired, honey works as well, or 3/4 cup fine sugar)
1/4 cup sake (or dry sherry)
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon togarashi sesame oil
Mix all ingredients, and toss in with chicken in a marinading bag

TERIYAKI TABLE SAUCE:
2 cups Shoyu (I used Yamasa Brewed, but, Tamari is great too)
2/3 cup honey (adjust for sweetness)
1/4 cup sake
1/8 cup juice (can be sweet lime, pineapple, Meyer lemon)
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon toasted sesame oil
1/8 teaspoon rayu or other chile oil (no seeds or pulp is best)
Bring ingredients to a simmer, hold at simmer for 5 minutes. Reduce heat to keep warm. Make a slurry of 2 tablespoons arrowroot or cornstarch and 1/8 cup water. Adding slowly while stirring into hot teriyaki mixture until mixture coats back of metal spoon. Note that it will double in thickness as it cools. Too much starch ruins it. Once starch turns clear and thickness is correct (it may not take all the starch slurry), remove from heat and cool.