Quoted message said:From: "ajpdla" <[email hidden]> Looking for a good teriyaki sauce recipe. WOpuld like the
sauce to be thickened. How do I accomplish this? Thanks in advance.
I make teriyaki sauce inspired by Ming Tsai's directions in his book Blue Ginger (I wasn't quite
happy with the proportions of his recipe).
Teriyaki Sauce
Combine in a saucepan, to taste:
Fresh orange juice Soy sauce (I like Kikkoman) Brown sugar (I use dark brown) Fresh garlic --
crushed or finely chopped Fresh ginger -- grated or finely chopped Onion -- thinly sliced Crushed
red pepper flakes -- optional
Bring to a boil, reduce heat and simmer until thickened and syrupy -- it will thicken further on
cooling. Strain, if desired, cool and add some white sesame seeds. This particular teriyaki sauce
can be used as a marinade -- it's lovely for salmon. Simply marinade the fillets for at least an
hour (two is better) and then grill or broil, brushing the salmon with sauce during cooking (you can
serve the remaining sauce with the salmon, but you'll want to reheat it to kill any nasties that may
have been lurking in your raw salmon). Or, if you're like me and cook on the fly, once the sauce has
reached the desired consistency, add the salmon fillets and poach directly in the sauce.
-j
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