Teriyaki Sauce
Method
Ingredients
1/2 cup soy sauce
1/2 cup water
2 Tb dark brown sugar
1 Tb minced smashed garlic
2 Tb minced smashed fresh ginger
Dash of scotch, bourbon or sake

1/2 teaspoon corn starch

Small pot to hold this as a marinade, then to cook it before the meat is cooked.

Minced green onion for garnish.
Mix marinade (first seven ingredients)
Soak meat in the marinade for a half hour
Before cooking meat, take it out to drain while you cook the marinade. Strain the marinade and return the liquid to the pot to keep warm.
Discard solids.
Add corn starch to cooked marinade, stir  and bring to a boil, then turn heat off.

Spoon over plated meat and sprinkle green onion.
Teriyaki sauce may be reduced to thicken it. If you like it sweeter, just add more sugar. Soy sauce is already salty, so add salt only after you have tasted the cooked sauce. If you put too much corn starch into it, you may add more water to thin it.  Fooling around with it too much will make it hard to get it right, so try to use the recipe as is ... which is just slightly thick to be poured over the meat just before serving.
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