• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Great Teriyaki Sauce

fatboy08

Newbie
6
10
Joined Dec 14, 2013
Hello everyone. New to the forum and thought I would share my favorite Teriyaki recipe. I use it a lot on venison. I have a cuber ( if you don't have one a tenderizing hammer works too). Soak at least 8 hours up to 48. Cook on a hot grill. Caution, venison cooks really fast so a 2 or 3 minutes a side. I also use this with chicken wings in slow cooker along with a couple of cans of pineapple. Hope you enjoy.

Teriyaki Sauce

1     Cup Kikkoman Soy Sauce

1/4  Cup brown sugar

1/4  Cup oil ( I use Crisco)

2-3  tbsp. crushed red peppers

1     tsp. sesame oil

1     tbsp. garlic powder

note: adjust red peppers accordingly. 3 is pretty hot.
 

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
4,653
138
Joined Jun 5, 2009
Ineresting recipe, I have never used oil (other than a tbs. or so of sesame oil) in my recipe. What is the 1/4 C of oil for?
 

fatboy08

Newbie
6
10
Joined Dec 14, 2013
I am not sure why the oil. A friend of mine who is native Hawaiian gave me the recipe and I have been using it for 20 years. Hope this helps.
 

humdinger

Master of the Pit
OTBS Member
Group Lead
1,686
90
Joined Jun 27, 2012
Thanks for sharing. I may try this with some jerky.
 

cmm5350

Fire Starter
40
10
Joined Aug 12, 2013
Figured I'd share my recipe also.  I love teriyaki!

  • 2 tablespoon  cornstarch

  • 2 tablespoon  cold water

  • 1/3 cup  white sugar

  • 1/3 cup of brown sugar

  • 1 cup  soy sauce

  • 1/2 cup  cider vinegar

  • 2 clove of garlic, minced

  • 1 tsp ground ginger

  • 1/2 tsp of ground black pepper
  • r
  •  
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.