Teriyaki Sauce - Homemade
13
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This sauce will store indefinitely and actually improves during storage as a result of the melding flavors. Use on rice, chicken, fish and Japanese dishes, hamburgers and as a marinade for steaks
- Ready In:
- 15mins
- Yields:
- Units:
Nutrition Information
13
People talking
ingredients
- 1 cup soy sauce
- 1 quart unsweetened pineapple juice
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 1 tablespoon dry mustard
- 1 teaspoon white pepper
- 1⁄2 cup brown sugar
directions
- Place all ingredients into a blender and let it go for a few minutes, until well blended Store in the refrigerator.
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1 cup soy sauce 3 cups unsweetened pineapple juice, separated 1/4 cup honey 1/4 cup brown sugar 2 tbsp beef bouillon 1 tbsp garlic powder 1 tbsp ground ginger 2 tsp dry mustard powder 2 tsp onion powder 1-2 tsp sriracha sauce 1 tsp smooth peanut butter 1 tbsp cornstarch In a medium pot, bring soy sauce and 2 cups of pineapple juice to a boil over high heat; reduced heat to medium low. Stir in sugars and seasonings, until completely dissolved (2-3 minutes). Meanwhile, in a measuring cup, blend together remaining juice and cornstarch. Raise heat to medium high, and vigorously stir in cornstarch mixture. Continue stirring until thickened (3-5 minutes); remove from heat and allow to cool for further thickening.
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I love this recipe! I was worried though about the sugar not dissolving and making it grainy, so i cooked it on the stovetop, as well as gave it a punch of heat. I tossed this at room temperature with my fav bagged sweet kale salad mix, tuna and feta, then stuffed it in whole wheat tortillas to make wraps...instant mouth full of sex; a must try! This is how I tweaked it: 1 cup soy sauce 3 cups unsweetened pineapple juice, separated 1/4 cup honey 1/4 cup brown sugar 2 tbsp beef bouillon 1 tbsp garlic powder 1 tbsp ground ginger 2 tsp dry mustard powder 2 tsp onion powder 1-2 tsp sriracha sauce 1 tsp smooth peanut butter 1 tbsp cornstarch In a medium pot, bring soy sauce and 2 cups of pineapple juice to a boil over high heat; reduced heat to medium low. Stir in sugars and seasonings, until completely dissolved (2-3 minutes). Meanwhile, in a measuring cup, blend together remaining juice and cornstarch. Raise heat to medium high, and vigorously stir in cornstarch mixture. Continue stirring until thickened (3-5 minutes); remove from heat and allow to cool for further thickening.
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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
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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
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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!
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