Teriyaki Sauce - Iwasaki'sTeriyaki Sauce
- 2 cups (475 ml) soy sauce (can use light soy sauce, if desired)
- 1 cup (225 ml) to 1-1/2 cups (350 ml) granulated sugar
- 1/2 cup (125 ml) sake (optional--but quite good)
- 3 tsp (15 ml) to 4 tsp (20 ml) grated "fresh" ginger root (please do not substitute powdered ginger it just does not taste the same!)
- 3 to 4 fresh garlic cloves, crushed
- Mix together with a whisk until sugar has dissolved.
- Use as a marinade for any type of meat (beef, chicken, pork).
- Can also be used as a thickened sauce at the table if you add water to your taste (so it's a little more mellow--or you could use more sake, if desired) and then thicken with a slurry of cornstarch (about 1 tbsp (15 ml) cornstarch and 1/4 cup (60 ml) COLD water.
- (I usually cook this in the microwave on high--to avoid sticking--whisking every minute to 30 seconds to make a smooth sauce.
- I only use 1 cup (225 ml) of the teriyaki sauce to make the "table" sauce.
soy sauce, sugar, sake, ginger root, garlic
Taken from online-cookbook.com/goto/cook/rpage/001516 (may not work)