Friday, June 21, 2013
Homemade Teriyaki Sauce
I found this recipe in a library book - Food to Live By, by Myra Goodman.
The recipe is more so a semi-homemade recipe, as you will see when you read it. I did find an organic soy sauce at my grocery store (naturally brewed, and made by Kikkoman).
Better than Store-Bought Teriyaki Sauce
(from Food to Live By, by Myra Goodman)
1 cup soy sauce
1/4 cup pineapple juice
1/4 cup firmly packed brown sugar (dark)
1/4 cup honey
1/4 cup corn syrup (use one that does not contain high fructose corn syrup, can be light, medium or dark)
1 tablespoon grated peeled fresh ginger
3 cloves garlic, minced
Place all of the ingredients in a medium-size saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Let the sauce simmer gently until the flavor intensifies, about 10 minutes. Let the teriyaki sauce cool to room temperature. The sauce can be refrigerated, covered for up to 3 weeks.
Update: I just made my own version of chicken teriyaki, and used this sauce. The family loved it! The best part, is you can control how much sauce you want on your food. All of my ingredients were organic. My kids love me now. I've never made anything like this dish. The sauce makes it delicious. Yum! I just had to share.
Another update: I buy the pineapple juice in small serving cans. I use the leftover amount to make a smoothie. You could also use it to make a mixed drink if you like. Or use it for a honey glaze for a baked ham.