Help w/Teriyaki Sauce

J.J. said:

Teriyaki Sauce

1 C. brown sugar, packed
½ C. Japanese soy sauce
¼ C. light olive oil
¼ C. cooking sherry
1 tsp. fresh ground ginger
1 tsp. dry mustard
2 cloves garlic, crushed

In large mixing bowl, add all ingredients and blend together. Pour over
chicken, and marinate meat at least 6 hours (better overnight) turning
often. Bake in 9x13 inch glass baking dish at 325º F. for one hour,
turning & basting at least once for wings, more for whole chicken
pieces.

Now, I love this stuff, but it seemed like the sherry was overpowering
and I could barely taste the sweet. What if I heated it first, so the
brown sugar could melt? Should I leave anything out if I do that? And
does 1/4 cup of sherry seem like a lot? What do you guys think?

You could barely taste the sweet? It seems to me that you've got about twice
as much brown sugar as you ought to have, and only half as much soy sauce.
Here's the recipe I use and like, from _Some Like It Hotter_ (note the
use of sesame oil rather than olive oil):

Hot Teriyaki Sauce

1 cup soy sauce
1/4 cup smoky Oriental sesame oil
1/4 cup cream sherry
1/3 to 1/2 cup brown sugar
6 finely minced garlic cloves
1/2 tablespoon finely grated fresh ginger
1/2 teaspoon dry mustard
1/2 teaspoon crushed dried hot chiles
1/4 teaspoon coarsely ground black pepper

Put all the ingredients into a glass jar with a tight-fitting lid and shake
well. Refrigerate overnight. Every time you go into the refrigerator for
something, give the jar a shake. The next day, strain through a fine mesh
sieve. It is now ready for use as a marinade for fish, flesh, or fowl.

Makes about 1-3/4 cups.

Bob

On Thu, 06 Jan 2005 18:27:44 GMT, [email hidden] (Gal

Called J.J.) said:

What do you guys think?

We love this version. Very simple. Very good.

* Exported from MasterCook *

Teriyaki Sauce

Recipe By :Steve Kramer
Serving Size : 0 Preparation Time :0:00
Categories : sauces/gravies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
2 cloves garlic
1 small knob ginger root
3/4 cup soy sauce -- Kikoman
1/2 cup honey
2/3 cup packed brown sugar
3 cups water

Coarsely chop garlic and ginger. Measure soy sauce, and place a small
amount into food processor. And garlic and ginger. Pulse until garlic and
ginger are in tiny pieces. Combine this mixture with honey and remaining
soy sauce. Add brown sugar and water. Simmer for 1 hour. Cool and
strain.

Source:
"rec.food.cooking"
Yield:
"3 1/2 cups"

--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

One time on Usenet said:

J.J. wrote:

<recipes snipped>

Quoted message said:

Quoted message said:

Now, I love this stuff, but it seemed like the sherry was overpowering
and I could barely taste the sweet. What if I heated it first, so the
brown sugar could melt? Should I leave anything out if I do that? And
does 1/4 cup of sherry seem like a lot? What do you guys think?

You could barely taste the sweet? It seems to me that you've got about twice
as much brown sugar as you ought to have, and only half as much soy sauce.

Oh, I agree about the brown sugar -- I'm going to try heating it first
next time and see if that helps, but I may cut down on the sugar too.

Quoted message said:

Here's the recipe I use and like, from _Some Like It Hotter_ (note the
use of sesame oil rather than olive oil):

This sounds good!

Thanks, Bob and everyone else who offered recipes and/or advice; I
appreciate it greatly... :-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

Gal Called J.J. said:

I made up this sauce recipe years ago (basic teriyaki, nothing new),
and we had it on chicken last night for dinner:

[snip recipe]

I guess you can put anything you want in your teriyaki, but according to the
Japanese published cookbook, The Joy of Japanese Cooking by Kuwako Takahashi
(the best cookbook I've ever read, btw), teriyaki is basically just mirin (a
type of sweet sake) and soy sauce, with regular sake added to alter the
degree of sweetness. Here are basic variations for teriyaki using American
mirin, which is sweeter than Japanese mirin. (pts=parts)

std less more
sweet sweet
soy sauce 4pts 4pts 4pts
mirin 3pts 2pts 5pts
sake 1pts 2pts 0

Relative sweetness of mirins:
per 100g sugar alcohol
Japanese mirin 46g 14%
American mirin 62g 8%

My buddy's wife is Japanese and a Japanese chef. She says this book is
accurate.

OTOH, if you look at a bottle of Kikkoman teriyaki, it's got garlic and
onion powder and vinegar and a bunch of other junk, so maybe your recipe
is not all that weird. 🙂

nb

Charles Gifford said:

"Gal Called J.J." <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

I've never bought or tasted real sherry, can you make any
brand recommendations? And how long will it last in the cupboard
or should it be refrigerated?

You can purchase a California "Sherry" very cheaply indeed. It will last a
long time in the cupboard as it is a fortified wine. For most recipes, a dry
sherry is the most useful. Cream sherries are not as useful as they are too
sweet as a rule of thumb. I'm sure you will find a lot of uses for it as you
cook.

Charlie

Trader Joe's has a rather good one, at a very reasonable price.

Christine

"Charles Gifford" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

You can purchase a California "Sherry" very cheaply indeed. It will
last a long time in the cupboard as it is a fortified wine. For most
recipes, a dry sherry is the most useful. Cream sherries are not as
useful as they are too sweet as a rule of thumb. I'm sure you will
find a lot of uses for it as you cook.

Charlie

The 2nd cheapest bottle of dry sherry will work fine. Great in cream
soups, chinese food and shirring eggs.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

"Charles Gifford" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

You can purchase a California "Sherry" very cheaply indeed. It will
last a long time in the cupboard as it is a fortified wine. For most
recipes, a dry sherry is the most useful. Cream sherries are not as
useful as they are too sweet as a rule of thumb. I'm sure you will
find a lot of uses for it as you cook.

Charlie

The 2nd cheapest bottle of dry sherry will work fine. Great in cream
soups, chinese food and shirring eggs.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

On Thu, 06 Jan 2005 19:53:50 GMT,

(Gal Called J.J.) said:

I think they must have redone their site with frames -- now, one needs
to go directly to http://www.japanweb.co.uk/ and navigate from there.

Hmm. I ususally just grate up a lot of ginger when a recipe
calls for ginger - but ginger juice would save me from
running out for fresh ginger... I wonder if Trader Joe's
carries it?

· Korean barbecue sauce (for 400g)
Soy sauce: 2 tbs
Mirin: 1 tbs
Sake: 4 tbs
Sesame oil: 1/2 tbs
Ginger juice: 4 ts
Chopped spring onions, garlic.

sf

Charles Gifford said:

You can purchase a California "Sherry" very cheaply indeed. It will last a
long time in the cupboard as it is a fortified wine. For most recipes, a dry
sherry is the most useful. Cream sherries are not as useful as they are too
sweet as a rule of thumb. I'm sure you will find a lot of uses for it as you
cook.

Gallo (dry) is good and not expensive, so it's my kitchen
sherry... I like to add a splash to chicken gravy.

sf

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu, 06 Jan 2005 19:53:50 GMT,

(Gal Called J.J.) said:

I think they must have redone their site with frames -- now, one needs
to go directly to http://www.japanweb.co.uk/ and navigate from there.

Hmm. I ususally just grate up a lot of ginger when a recipe
calls for ginger - but ginger juice would save me from
running out for fresh ginger... I wonder if Trader Joe's
carries it?

Yu can freeze ginger root and use it for grating and juicing. Very
convenient.

--
Peter Aitken

Remove the [censored] from my email address before using.

notbob said:

I guess you can put anything you want in your teriyaki, but according to the
Japanese published cookbook, The Joy of Japanese Cooking by Kuwako Takahashi
(the best cookbook I've ever read, btw), teriyaki is basically just mirin (a
type of sweet sake) and soy sauce, with regular sake added to alter the
degree of sweetness. Here are basic variations for teriyaki using American
mirin, which is sweeter than Japanese mirin. (pts=parts)

std less more
sweet sweet
soy sauce 4pts 4pts 4pts
mirin 3pts 2pts 5pts
sake 1pts 2pts 0

Relative sweetness of mirins:
per 100g sugar alcohol
Japanese mirin 46g 14%
American mirin 62g 8%

My buddy's wife is Japanese and a Japanese chef. She says this book is
accurate.

OTOH, if you look at a bottle of Kikkoman teriyaki, it's got garlic and
onion powder and vinegar and a bunch of other junk, so maybe your recipe
is not all that weird. 🙂

nb

Oh good! This is the type of teriyaki recipe I want. What kind
of mirin would you recommend? The ubiquitous Kikkoman mirin is
junk, and it's hard to find anything else.
--
Jean B.

Jean B. said:

Oh good! This is the type of teriyaki recipe I want. What kind
of mirin would you recommend? The ubiquitous Kikkoman mirin is
junk, and it's hard to find anything else.

Since I'm in the SF bay area, availability is not a problem for me. Takara
Sake is only about a half hour from where I live. Here's a couple websites.
Google will give you more:

http://www.takarasake.com/products/mirin.htm
http://www.qualitynaturalfoods.com/recipes2.html

I may try the Mikawa mirin, myself.

nb

notbob said:

Jean B. said:

Oh good! This is the type of teriyaki recipe I want. What kind
of mirin would you recommend? The ubiquitous Kikkoman mirin is
junk, and it's hard to find anything else.

Since I'm in the SF bay area, availability is not a problem for me. Takara
Sake is only about a half hour from where I live. Here's a couple websites.
Google will give you more:

http://www.takarasake.com/products/mirin.htm
http://www.qualitynaturalfoods.com/recipes2.html

I may try the Mikawa mirin, myself.

nb

Thanks! I am not about to use Mirin with corn syrup in it.
--
Jean B.