By Alskann on October 14, 2006
Photo by yuki9622002
Photo by yuki9622002
"This is a family favorite and so simple. I first got the recipe from a friend who was a chef in a Japanese restaurant. When I married my husband he was using the same recipe he got from his Japanese ex-mother-in-law. It is so versatile we have used it for chicken breasts, wings, thighs, salmon, halibut, beef-kabobs - even veggies!"
Serving Size: 1 (228 g)
Servings Per Recipe: 4
"Very good, we added minced fresh ginger and one tsp of garlic, as well as used 3/4 cup of brown sugar and 3/4 cup of soy sauce (but added an extra 1/4 cup of water) based on the reviews here to reduce the saltiness and sweetness. It was perfect. The kids liked it, as did I! A great way to make chicken other than in the oven. Thanks!"
"Good! I boiled everything but the drumsticks and ginger (didn't use the ginger) and then poured the sauce over the (frozen)drumsticks into my slow cooker and let them cook all day. I hac doubled the sauce but I probably didn't need to - it seemed to be plenty and then some."
"too much brown sugar. next time I'll sub pineapple juice for 1/2 the water. throw some garlic powder or minced garlic wit hthe ginger. used grated ginger. I used thighs and it was tasty, but a little sweet."
"I found it to be too salty. I don't know if I did something wrong, since no one else had a problem. I halved the recipe because I was cooking 6 drumsticks."
"Very easy and yummy! Now that I know how to do this, I can build from this recipe such as add things to make it more a little sweet and spicy. BTW, I used low sodium soy sauce and did not think it was too salty. If anything it was a little sweet but very favorable. I had this for Sunday dinner with jasmine rice and a frozen bag of Asian steamed veggies."
"Too salty and too sweet"
"This is so good!! My picky 13 yr old loved it too. I made it as directed, with the exception of using "less sodium" soy sauce, and I added 3 cloves of minced garlic. I used fresh ginger that I grated into the sauce, because I keep some in my freezer. It took a while for my sauce to thicken up, I ended up cooking mine for about 50 mins. I didn't find it too salty or too sweet, I thought it was just right, very good, and very easy."
"This is a very fine recipe. I've used bone-in, skin-on, chicken thighs, and then have used the chicken & the sauce for fried rice dishes, to stretch the meat for a large meal. Excellent."
"This recipe is awesome. My husband and I love it. It's easy and delicious."
"Very good.. Since there are 6 of us, I doubled the recipe and added a small amount of maple syrup which caused the sauce to glaze the chicken and added some extra flavoring. Next time will be adding some garlic to spice it up a bit. :)"
"Very good, i made only half the amount of sauce i thought it would have been too much sauce for 9 drums. I'm not a fan of teriyaki usually but this was very tasty. I served it with steamed rice and veggies as a "stir fry"."
"The sauce was good, but didn't permeate the chicken, so all the flavor was on the skin. If I try again I think I will marinade the drumsticks in the sauce. Also my drumsticks were on the meaty side and took more like 50-60 minutes to cook through. UPDATE: My husband ate the leftovers and said that they were much more flavorful after sitting in the fridge. I guess the sauce worked its way in even after being cooked."
"This got mixed reviews at our house. I liked it but hubby didn't. I used Splenda brown sugar blend and only used 1/2 cup. I also used lite soy sauce. I followed the rest of the recipe but I didn't add the optional ginger. I loved the sauce on my stir fried asparagus."
"Loved it, as did the people I had for dinner. Doubled the recipe for 18 drumsticks, there was plenty of sauce. Only added 1 tsp ginger but couldn't taste it, probably needed to double that as well. Next time I might try fresh grated ginger. Thanks for sharing, this was great and so easy."
"I marinated the drumsticks in a regular thin teriyaki sauce before cooking. That seemed to be a good choice... They turned out nice, juicy, and flavorful on the stove top! I just hate dealing with the oil splatter that inevitably occurs when you fry anything. My only real complaint was I thought the homemade recipe for the teriyaki sauce was too sweet for our liking. Maybe I just packed my brown sugar too much before adding it?? I don't know.. but I would suggest everyone taste the sauce as you go along so you make sure it's not too sweet (or too salty)... everyone is different."
"Just thought I would drop you a line to let you know this recipe is exceptionaly good. The only thing I changed in it was 1/2 cup of soy instead of 1 cup of soy. I have made teriyaki sauce for years, but never one quite so easy nor quite as tasty. Thanks for posting."
"Terrific! I am used to making teriyaki with sake and mirin, but this one turned out every bit as good. I also added minced garlic just before the sauce, and added some red pepper flakes."
"awesome. i used regular soy sauce and light brown sugar. deelish and will make again and again and again. Thank you!"
"Yum! Wanted quick teriyaki chicken and didn't have the sauce. Whipped this up in no time flat - having all the ingredients on hand helped. I boiled and it thickened beautifully. I will never buy bottled again when it's this ridiculously easy to make - plus the easy ratios make it so that I can make just the amount I want. Perfect!!!"
"I made this using Split Chicken Breasts (with bone) because that was I had handy...But it turned out really yummy! My DH is super picky and this passed with flying colors! I read the previous reviews and decided to use 3/4 cup of Light Sodium Soy Sauce. I felt that it was the perfect amount of saltiness. Thanks for sharing! I will definitely be making this again! :)"