Posted by sherry on February 18, 2001 at 15:37:12:
In Reply to: ISO teriyaki sauce as good as crazy bowls & wraps posted by Diane on February 18, 2001 at 12:18:33:
: looking for sauce as good as crazy bowls & wraps sauce that comes with chicken/veggie/rice bowl.
Teriyaki Sauce Dip:
--------------------------------------------------------------------------------
1/4 c. dark brown sugar
1/4 c. cider vinegar
1/4 c. catsup
1/4 c. cold water
1 1/2 tsp. cornstarch
1 Tbsp. Kikkoman teriyaki
sauce
Combine all ingredients in saucepan. Make sure there
are no lumps by stirring the cornstarch into the cold water
before adding to other ingredients. Cook over medium heat
until thickened. Stir constantly to prevent sticking to bottom
of pan and possible scorching of the sauce.
--------------------------------------------------------------------------------
TERIYAKI SAUCE
--------------------------------------------------------------------------------
1 or 1/4 c. red vinegar (see
note)
1/2 c. teriyaki sauce
3/4 c. soy sauce
1/2 small minced onion
3 medium cloves garlic
pinch of ginger
pinch of hot pepper
1/2 tsp. sesame seed oil
1/2 tsp. sesame seed
Mix all the ingredients together. I leave the chicken
or pork to marinate in it overnight. After marinating chicken
or pork, it is ready to either grill or broil.
Note: You can add 1/4 to 1 cup red vinegar, it's
however strong you want the vinegar.
-------------------------------------------------------
TERIYAKI SAUCE
--------------------------------------------------------------------------------
1 (12 oz.) jar soy sauce
1 (8 oz.) jar honey
1/4 to 1/3 bag brown sugar
4 cloves garlic, crushed
1 piece ginger root, crushed
1 1/2 qt. water
Simmer all ingredients for 1 hour. Let cool and strain.
This recipe is excellent for making teriyaki beef.
(Chicken can also be used.)
I generally use about a 3 to 5 pound London broil (which
serves about 4). Starting at the same end, slice the meat in
thin strips. Place the meat in a bowl or plastic container
with the teriyaki sauce. Cover. Refrigerate overnight or up
to 24 hours. The beef strips can be placed on wooden skewers
and used as an appetizer, or placed on the grill for a deli-
cious summer barbecue. The meat can also be placed under the
broiler for several minutes, and served with rice.
--------------------------------------------------------------------------------
JOHN'S TERIYAKI SAUCE
--------------------------------------------------------------------------------
1/3 c. soy sauce
1/3 c. red wine
1/3 c. cooking oil
1 tsp. ginger
1 to 2 cloves garlic, crushed
1/8 tsp. dry mustard
dash of lemon
sesame seed for garnish
Combine all ingredients. Pour over chicken, beef,
shrimp or vegetables. Marinate 3 hours or more. Prepare as
preferred, basting with additional sauce.