FIRST, yes … you can use all the dealcoholized items you want. OR, you can just cook it a bit longer, and evaporate all the alcohol! 99% of the original 3% is gone with 5 minutes of gentle simmering. That leaves 0.03%, or LESS than commercially dealcoholized products!!!

SECOND, these recipes specify simple ingredients, yet miss the point when it comes to aromatizing flavors. Peeling the orange zest off a single orange into the sauce while it is cooling off is just amazing. Using a half cup of orange juice from the same orange gives a very pleasant tang to the sauce.

THIRD, there’s the authenticity factor. Any asian food store, no matter how small and hole-in-the-wall will have tapioca starch. Japanese NEVER use “corn” starch, since it doesn’t result in a sauce but more of a gel. I paid $0.75 (can you believe ANYTHING less than a dollar these days?) for a hefty 1/2 lb bag of the stuff just last week at a Filippino store. This is the secret to thickening. It also not-so-coincidentally makes WAY better gravies, bisques, thickened sauces and even bulked up light cream soups. This is a must-have secret incredient.

FOURTH, all good teriyaki sauces should have a dash of rice vinegar. Mirin and Sake notwithstanding, a tablespoon of rice vinegar adds to the aromaticity. Further, you’ve never eaten salad until you have it with a rice-vinegar, minced shallot, squeeze of lime, light olive oil, salt and tarragon dressing. Just scruptious.

LASTLY, I recommend making 4 cups at a time, since the labor is exactly the same, and it stores for a LONG time in the refrigerator in a well-cleaned Ball canning jar, or recycled sauce (glass) container.

Talk back at rlynch@irishmonkey.net if you like.

Use 1/4 cup soy sauce, 1/3 cup sherry, and 1/3 cup honey.

Mix: 1 tablespoon water with 2 tablespoons cornstarch and add for a thickener.

Link

I think it came from a cookbook that came with a 70’s GE Microwave. Tastes great and all ingredients are very common.

Just now looking at some teriyaki sauce recipe and many have mirin/sake in it.

Never made it that way, just use shoyu (soy sauce), sesame seed oil, sugar. Boil then simmer until thickened. Add a bit of flour, cornstarch or other thickeners for a basting sauce.

Substitute and add in other ingredients and you’re done

Sugar can be brown, cane, molasses, honey, etc.

Additions can be toasted sesame seeds, ginger, garlic, onions, scallions, peppers, etc.

Have fun 🙂

Bonus tip: Mix in a blender with fresh sardines/anchovies for extra flavor!!!