Teriyaki Sauce Recipes - What's The Secret?

stickyfingers on 06/10/2017 - 15:07

My partner and I have become increasingly obsessed with eating teriyaki chicken & rice/sushi the past few months and my inner OzBargainer isn't a fan of paying for takeaway several times a week when you can cook at home.

There are two restaurants who make the same style teriyaki and each time I ask what's in it I'm told it's Japanese Soy Sauce and White Sugar and something secret…
One of the restaurants today also told me that there is no mirin or sake either. However, none of the online recipes I find seem to taste right.

The best I can describe it is a sweet but slightly tangy clear light brown, not too thick, but not too runny sauce.

So OzBargain, what are your teriyaki recipes?

Food & Grocery

Comments

  • boomramada on 06/10/2017 - 15:15

    According to google, http://www.geniuskitchen.com/recipe/restaurant-teriyaki-sauc… ? 4.5 stars for 266 reviews :)

    • stickyfingers on 06/10/2017 - 15:44

      Haven't seen that one, might be worth a try!

    • garetz on 06/10/2017 - 15:53

      teriyaki sauce doesnt use cornstarch, thats not a japanese ingredient.

      To thicken teriyaki i would use arrowroot.

  • nubzy on 06/10/2017 - 15:28

    I put garlic, ginger, soy sauce, mirin and brown sugar in mine. Very easy. Goes nicely with salmon..

  • garetz on 06/10/2017 - 15:41

    The "secret" is that they dont make it themselves, but buy it premade.

    • stickyfingers on 06/10/2017 - 15:44

      That's what I originally thought, but the sauce tastes slightly different every week and I've tried just about every bottled sauce in almost every Asian grocery store around.

      • garetz on 06/10/2017 - 15:47

        I'm not saying its not freshly made, or that it is bottled, but they propably buy it from a local who makes it fresh. My local Japanese place does that for several dishes, like their croquettes and teriyaki sauce. The chef is a purely sushi chef, so he doesnt make anything that isnt sushi related. I see the old japanese lady who makes it come in when they open and give them the food. I wouldnt be surprised if she supplies several places.

  • Reion on 06/10/2017 - 15:45

    https://www.justonecookbook.com/teriyaki-sauce/

    I use a lot of ginger. Don't often add garlic, but sometimes with beef. Extra sugar with chicken, less with beef.

  • wongaubargins on 06/10/2017 - 18:44

    secret is we reuse the sauce constantly. chicken gets cooked in sauce, strainer out. sauce is constantly reheated and refrigerated over night.

  • kawinuyo on 06/10/2017 - 19:59
    +1

    I use this for teriyaki salmon but the sauce is the closest from all the recipes I have used to the ones in the shop. Instesd of using 5 tablespoons soup base I use 5 table spoons water and the bonito fish stock instead cause soup base is hard to find in the shops.

    Teriyaki Sauce - Makes 150 ml

    5 tablespoons Mizkan (Bonito Flavored) Soup Base
    3 tablespoons Mizkan HONTERI Mirin Seasoning
    3 tablespoons sake
    1 tablespoon sugar
    1 teaspoon cornstarch

    Method:

    Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
    Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
    Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
    Pre-heat the oven to 350 degree F.
    Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.
    Brush the remaining Teriyaki Sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is just cooked through.
    Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.

    • stickyfingers on 07/10/2017 - 02:59

      Besides the salmon, so you get a fishy taste from the bonito being in the sauce?

      • kawinuyo on 07/10/2017 - 18:10
        +1

        Nup, I don't taste a fishy taste. Most Japanese recipes use bonito stock rather than chicken stock, i find its. Similar to using soy sauce as a base. Incidentally I also have a really great recipe for the sauce they use on the unagi (eel rice)

        P. S I would definitely recommend just trying to make the sauce to try! I love just eating it with rice too lol

        • stickyfingers on 10/10/2017 - 23:14

          I just tried this recipe and think you might be onto it. I’ll play around with it a bit but you were right, this bonito soup doesn’t taste like fish at all!

          Where’d you find the recipe?

        • kawinuyo on 11/10/2017 - 08:33
          +1

          @stickyfingers: so it's from http://rasamalaysia.com/salmon-teriyaki/ but it was the old version, they updated the pictures and recipe. I hadn't realised at first and I tried to make it but it tasted different…. Then I read the comments and found out it was up dated. Luckily for me I had copy pasted and emailed the recipe to a relative so still had that precious recipe saved phew

  • airal3rt on 06/10/2017 - 20:04
    +1

    Hint: it's Monosodium Glutamate.

    • stickyfingers on 07/10/2017 - 02:56

      Isn’t that already in soy sauce?

  • KaTst3R on 06/10/2017 - 20:21

    Why dont you just buy Teriyaki sauce from the asian grocer? It is pretty cheap and can last you a while.

    Edit: I just read your above comment that you have already tried a number of pre made sauces. Maybe look at the ingredient list found on the bottles to see what special ingredients they put in. I have always thought it has mirin but seems like it isnt the case.

  • bobbified on 06/10/2017 - 22:51
    +1

    Are you desperate enough to do a dumpster diving session out the back of the restaurant to see if there's any teriyaki sauce packaging? haha

    • stickyfingers on 07/10/2017 - 02:54
      +1

      I’m ashamed to admit it but I’ve already tried that at one of the restaurants with no success. Just a bottle of soy sauce, a few packets of sugar and a heap of noodles, rice, fish, and avocado, ew.

  • Unknown1 on 07/10/2017 - 13:18

    Teriyaki chicken can also be used for bait, caught a good sized bream. If you had the incline you could purchase a boat, used leftover Teriyaki chicken and fish.

    Nothing beats fresh fish that you've caught from the ocean.

  • soangry on 18/10/2017 - 22:17

    Ground ginger and garlic, dark soy sauce, sesame oil, Chinese wine, sugar and/or honey to thicken

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