This is very good! It's hard to find teriyaki where I live so this is great! I use less soy and skip the ginger altogether and it's still good. I boil mine on the stovetop w/ some hot water as needed for about 7 minutes to make it more syrup like.
Good Stuff! I was looking for a teriyaki sauce to use in OAMC rice bowls, and decided to try this one. The only ingredient sub I made was fresh ginger instead of ground (don't keep it on hand). I also changed the method, putting all of the ingredients in a saucepan, and reducing until it had the consistancy I wanted. This had great flavor, a bit peppery, and not sickly sweet. I used it warm as a dipping sauce for grilled salmon as well as in my rice bowls. It freezes great, without any loss of flavor. Definately a winner!
I tried this recipe once to use it with leftovers ie. rice, pasta, meat that gets a wee dry after a few days in fridge etc......... My son AND DAUGHTER (she's quite the picky eater!) both LOVED it; they have asked me to make more teriyake sauce as a treat to otherwise bland leftovers. Besides, the first batch i made stored for months in the fridge without losing its delicious flavour. Thank you. Frederique
Very tasty recipe, although I had to alter it because I didn't have all the ingredients. I substituted half orange juice and half Lefty O'Doul's key lime margarita mix for the pineapple juice. I had ginger soy, so I skipped the soy. No garlic so I substituted Adobo seasoning (Mexican) which is loaded with garlic, and I added a Tblsp of red curry powder. Grilled at 500 degrees+ to seal in the flavor. Yum
Yummy! It came out delicious! I made a few substitutions: the sugar with grade B Maple syrup, tamari in place of the soy sauce, and fresh ginger root instead of powdered. And as others did, boiled it a few minutes. I loved it, happy I found this recipe, made it almost last minute and turned out so good!
PS...also used only about 1/2 cup of orange-pineapple juice
I reduced this recipe down to 1c (serves 3-4), used the juice of one 20oz can of pineapple (a little over 3/4c) and added an extra 1/4c brown sugar for a sweet, though not overpowering, sauce. Also, as I was using this for a stir-fry, I added 1tbls cornstarch to thicken it up just a bit, though I would use up to 2tbls, depending on the application. Overall, a very good sauce and a simple preparation.
My family just loves this! We've used it in rice bowls and on chicken wings. Tonight it's teriyaki burgers. We didn't use the blender just cooked it on the stove. Used a tad more brown sugar as I like the sauce a little sweeter :) Thanks for posting this! I'm not a fan of "gloopy" teriyaki so this was perfect.
I had thrown a bunch of ingredients into my wok for Our Sesame Chicken Sauce (Chinese) before I realized I was out of teriyaki sauce! I ran to the computer & here you are! Tish to the rescue! :) I used fresh ginger, as I had it on hand & had to make a 1/2 recipe due to only having 2 cups of pineapple juice. I blendered it, put it on the stove for about 10 minutes & then used it in the sesame chicken recipe. It was excellent on it's own & as an ingredient & I can't wait to try it for marinating now too. Thanks so much for posting, Tish! I've added this recipe to my "Help! I'm out of..." cookbook. :)
This is gooooooood...tweaked it a little, as wanted more sweetness- as others have done, I boiled it down a bit, tasted, then added about 1/4 c. of white sugar, and about 2 Tbl. honey- this evened out the flavor. It grills like a dream- perfect little carmelized spots on the meat! BTW, this is EXCELLENT on jumbo shrimp- marinated them in it for 2 hrs., then grilled & brushed with more sauce- thank you so much, Tish!!! Better than Yoshida's. :)