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    You are in: Home / Recipes / Restaurant Teriyaki Sauce Recipe
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    Restaurant Teriyaki Sauce

    1/9 Photos of Restaurant Teriyaki Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    6 mins

    1 min

    5 mins

    JuniperNW's Note:

    You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home.

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    Ingredients:

    Yield:

    cups, a ...

    Units: US | Metric

    Directions:

    1. 1
      Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
    2. 2
      Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
    3. 3
      Heat until sauce thickens to desired thickness.
    4. 4
      Add water to thin if you over-thick it :).

    Browse Our Top Sweet Sauces Recipes

    Ratings & Reviews:

    • on May 28, 2011

      55

      Phenomenal! I wanted to find a good recipe that my sister could have -- she has Celiac disease and can't have gluten, so readily available bottled sauce isn't something we can use. This was just wonderful. Before I added the slurry I had her taste the sauce and she said it tasted just like what she remembered from the restaurants. Five stars and two thumbs up!

      A quick tip to those who said their sauce was too watery: a slurry (any type of starch mixed with water) needs to be made with cold to cool -- NEVER HOT -- water and added to SIMMERING liquid. It's okay to bring your liquid to a boil, but you need to lower it again until it's gently boiling with LITTLE waves. You can't just add cornstarch (or any starch) into a hot liquid, it won't bind it, and the liquid can't be too hot or it breaks the starch down and, again, it does nothing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2010

      35

      Honolulu style: fresh ground ginger root use fresh mashed garlic substitute 1-2 tbs Guava Jelly for the honey 1 tbs crushed pineapple or juice 1 whole bay leaf 1 whole star Anise 1 tbs sake store in glass bottle, refrigerate for a day so the flavors mingle. Utilize the corn starch and water slurry to thicken when cooking just before serving, not added as a marinade.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2011

      55

      My teenage daughter wanted teriyaki chicken for dinner but I don't keep teriyaki sauce in the house. She simply said look up a recipe and make it. She knows I like to try new recipes I find on the Internet So here we are. I didn't have cornstarch, so I used flour as the thickener. My daughter loved the sauce--this recipe is definitely a keeper. NOTE: I omitted the ginger when I made sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (177)

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    Nutritional Facts for Restaurant Teriyaki Sauce

    Serving Size: 1 (476 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 290.5
     
    Calories from Fat 0
    47%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2702.0 mg
    112%
    Total Carbohydrate 69.8 g
    23%
    Dietary Fiber 0.6 g
    2%
    Sugars 56.9 g
    227%
    Protein 5.3 g
    10%

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