Teriyaki Sauce

Submitted by Jekase

"If you like a strong teriyaki flavor, this is the one. When the word gets out that I'm making Teriyaki Steak, my whole family seems to show up so we have our times when it's a hush-hush thing. Oh, and kids "love" it."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 1⁄2 cup soy sauce (preferably Kikkoman)
• 2 tablespoons oil
• 2 tablespoons dark molasses (full flavor)
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon dry mustard
• 1 -2 minced garlic clove (or to taste)
• 1⁄2 teaspoon ground ginger
• 2 2 lbs chicken or 2 lbs pork

directions

1. Mix all together in a one-gallon zip-lock bag, using a whisk if necessary. Set some sauce aside for dipping.
2. Add thinly sliced meat.
3. Rest in refrigerator for at least 1-2 hours, turning occasionally.
4. The longer this marinates (and the thinner the meat), the stronger the flavor.
5. Thread on scewers, reserving left-over marinade.
6. Barbeque or broil until done.
7. Heat set-aside marinade to use as an additional dipping sauce.

Reviews

[Cali M.]

I loved this sauce, I thought this recipe was one of many delicious ways to flavor meat. It was easy to make and used ingredients many of us have already in the kitchen... very kid friendly, thanks

 

[Tabicatster]

I loved this sauce. We used it over rice, stir-fried vegetables, and Sandi's "Kalua Pig in a Slow Cooker" (Recipe# 211379). It tasted great, and you're right, it was a big hit with our in-laws too!

 

[LaurietheLibrarian]

I mixed this up and added it to some stirfry veggies and thinly sliced steak. We served the teriyaki stirfry over linguini. The DH and kids loved it.

 

[Erika in Denmark]

One of the best homeade teriyaki sauces I have ever made. I marinated steaks in it for two hours and the meat was render and flavorful.

 

[Zatoichi]

Hmm. I dont know, a teriyaki sauce without mirin or sake? To me you MUST at least add mirin or dry sherry at the very least. Instead of Kikkoman I would suggest Yamasa shoyu and a splash of organic Tamari (just my personal preference). I would leave out the oil as well. That isnt to say this doesnt look appealing in some ways, it just simply is not very authentic. With a good portion of sake and mirin added this might be better. Plus I would suggest making the sauce first and reserving some to heat up as a tare or dipping sauce, before putting raw meat (especially chicken) in to marinate. Also there is no way I would marinate any meat in shoyu base for over an hour. 2 hours is overkill. The shoyu gets too pronounced and salty and toughens meat in my opinion. I would suggest 30 minutes to 1 hour total marination time. Arigato!