April 8, 2011

Versatile~all purpose Teriyaki Sauce

I am not a fan of bottled or packaged teriyaki sauces.  They are either too sweet or kind of bitter, they just never seem to taste right to me.
Here is a recipe I have used for ages and adapted over the years to suit my families particular likes.  This recipe will keep for several weeks stored in your fridge.
TERIYAKI SAUCE
2 c. cool water
3/4 c. brown sugar
1/4 c. white sugar
2/3 c. soy sauce
1 tsp. crushed garlic from a jar (or about 2 tsp. powdered garlic)
1/2 tsp. crushed ginger from a jar
4 Tbsp. corn starch
1 Tbsp. sesame seeds (optional)

In a medium size mixing bowl combine all the ingredients and whisk together until sugar is dissolved. Make sure the corn starch has been very well mixed in.  Pour mix into a medium size stock pan, and bring to a boil over medium high heat, whisking constantly.  Allow the sauce to cook on a low boil until thickened.  The sauce naturally darkens as it heats.  Remove from the heat, and use with your favorite dishes, or as a dip for potstickers, eggrolls, and other yummy things. Stir in sesame seeds if desired. You can also add rice vinegar or sesame oil to change the flavors up.

I use this sauce (all the time) often when I need a quick meal.  I cook some rice in my rice steamer, throw some frozen cooked shrimp into a skillet with chopped green onions and frozen broccoli, add about 1/4 cup water, cover and cook for 5-6 minutes.  Remove the lid, add the teriyaki sauce, heat again and serve over the rice!  I do the same thing with leftover chicken too.  I love how quickly the meal can come together.  Give this recipe a try.

1 comment:

Pam said...

I so agree with the bottled sauce. Your recipe sounds really good and much better!