teriyaki sauce, marinade, glaze etc.

Discussion in 'Sauces, Rubs & Marinades' started by tasunkawitko, May 27, 2008.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    i came across one that looks very close to the one i used when i worked at a very good local restaurant years ago. here it is; naturally, you can double the recipe as needed.:

    1/2 cup soy sauce
    1/4 cup white wine
    2 cloves garlic, crushed
    2 Tbsp. sugar
    small piece fresh ginger or 1 Tbsp. ground ginger

    simmer and dissolve the ingredients, then let cool and use or store. this makes a great marinade or sauce. we also thickened it with a little bit of cornstarch. usually 2 or 3 teaspoons of cornstarch stirred into an equal amount of wine or water will be enough, then stirred into the sauce as it simmers. it should thicken to the same consistency as really good maple syrup. japanese sake and dark brown sugar than white would probably be more "authentic," but either will of course work. i probably don't need to tell you that fresh ginger is much better than ground.
  2. davy

    davy Fire Starter

    sounds yummy. goin to whip up some and try it some chicken thighs tonight! thanks![​IMG]
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Never knew what teriyaki sauce was made of but now I have a recipe I'm more inclined to make it myself! Thanks for the recipe, it's added to my little black bbq box [​IMG]

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