By JuniperNW on August 16, 2005
Photo by run for your life
Photo by run for your life
"You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home."
Serving Size: 1 (476 g)
Servings Per Recipe: 1
"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."
"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."
"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."
"This sauce is awesome!!! I couldn't say enough good things about it! Chicken Teriyaki Stir Fry is one of our favorite meals but I don't make it all that often because the Teriyaki sauce we like we have to buy from a restaurant on the other side of town. No more! I will be making this often. Thank you so much for posting!!"
"Great sauce. don't listen to the people who said it's watery, etc. They obviously don't know how to cook with corn starch. Mine came out dark, rich & thick. I would probably cut down on the sugar just a little next time, but that's just my own personal taste."
"This recipe is really good and flavorful and I generally have everything on hand. This is the second time making it and I made a couple change this time. I used 1/2 cp Orange juice to five it a tropical flavor. You could also use pineapple juice that would be good! I added a touch of sesame oil and some sesame seeds. I used the conrstarch and it did what it was supposed to do..thicken the sauce. If you have trouble with your leftovers pop them in the microwave for 30 seconds then give them a quick whisk and they are perfect again!"
"Delicious! I halved the water, substituted 1/4 cup of honey for the sugar and honey in the recipe. Definately, my stir fry sauce from now on! Yummy!"
"This is a great quick delicious sauce! I was out of cornstarch so made a rue from 1T butter and 1 T flour, cooked and added to simmering sauce with the additional 1/4 cup water called for, brought to a boil then turned back to a simmer. This made the sauce shiny, thick and oh so yummy! Thanks for the great recipe and ideas."
"Quick to make and tastes good, but once chilled the leftover sauce does become gloppy. This was the case with either cornstarch or flour. So I recommend making only as much sauce as can be used immediately and not trying to keep any leftovers."
"I love this Teriyaki! Not too sweet and easily made gluten free. I just substitute GF soy sauce (I use Bragg's Live Amino Acids). Everything else...I just use GF versions of the same items. I've made this several times and it turns out beautifully every time."
"This was great, and easy! I double it all but not quite the sugar. Is just the right consistency to make YakiUdon ,add sliced grilled chicken,stir fried vegies like cabbage,carrots,onions,broccoli,toss with drained,cooked Udon noodles.Pour sauce over and mix it up...yum! just like our local take out yakiudon. Thanks"
"Wonderful recipe. Unfortunately, it appears some people must struggle with recipes. If you follow it completely, it is a great sauce!"
"This sauce is delicious, better than any store bought brand. I used 1 tablespoon less of brown sugar and it was plenty sweet. Bring the mixture to a boil and then simmer to get the sauce to thicken (Stirring occasionally). Keeper recipe!"
"Loved this sauce. I'm on a special diet and can't have all the sugar that is in teriyaki sauce. I was looking for a good recipe that I could make with Splenda when I found this one. I substituted Splenda for the sugar and honey and added a bit more garlic and ginger since I like my sauce on the spicy side. It was delicious! I used it on chicken breasts and even as a stir fry sauce. Next time I will use fresh ginger and garlic and make a double batch to keep in the fridge."
"This is a great recipe! It was so simple and I had all the ingredients on hand! lane2002 apparently didn't make it correctly. It is delicious!"
"Fantastic!!!! I'll never buy Teriyaki sauce again! I'm not sure why some people said this was watery??? Mine was nice and perfectly thick. I did add some chopped fresh garlic just because we LOOOOVE garlic. Yum! The Hubster loved it :) Thanks!"
"My picky husband says that this is THE BEST teriyaki sauce that he has ever had, anywhere! I agree! Thank you for such a wonderful recipe!"
"This is an awesome recipe. Something you may wish to try it on is skinless chicken. Whole muscle parts are more difficult to marinate. There is an interesting video of a process called pressure infusion marination. Literally, you can fully marinate something like chicken breast strips in as little as 20-seconds. In a time crunch, the process can be a life saver. Look at http://www.youtube.com/watch?v=AMQRSJUFuwM to see how it's done."
"A HUGE disappointment! Not only is this sauce NOT AT ALL like the "nice, sweet, thick Teriyaki sauce you get from your favorite take-out joint," but it is far worse than the bottled stuff! Next time, I'm substituting all that water with dry sherry or bourbon and molasses, and using real garlic and real ginger, not the ground powdered stuff. HUGE disappointment. HUGE."
"This recipe turned out really well. I made some last night using Sucanat instead of brown sugar and arrowroot powder instead of cornstarch as healthier alternatives. I put it on some stirfried veggies and that was ok. But what REALLY worked amazingly was pouring it over some drumsticks and baking them at 375 for about 30ish mins, turning once half way. The sauce coated them perfectly and got really nice and thick. It turned out wonderfully!!"