Bruce wrote in rec.food.cooking:

> On Fri, 07 Apr 2017 13:14:24 -0700, sf > wrote:
>
> > On Thu, 06 Apr 2017 06:22:08 +1000, Bruce >
> > wrote:
> >
> >> On Wed, 05 Apr 2017 13:10:44 -0700, sf > wrote:
> >>
> >> >On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz
> > >> >wrote:
> >> >
> >> >> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
> >> >>
> >> >> > On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1
> > >> >> > wrote:
> >> >> >
> >> >> >> I've made teriyaki sauce since I was a kid. There's a couple
> of types of mirin. One is sweetened sake and the other is a weird
> gooey sauce. Sake and sugar makes a better substitute. OTOH, most
> times I don't use sake or mirin. I was never into adding booze in my
> cooking so that's probably why. >> >> > >> >> > Mine is usually a
> quick combo (no measuring) of Mirin, rice vinegar, >> >> > soy sauce,
> fresh garlic and fresh ginger. >> >> >> >> Vinegar in teriyaki sauce
> makes sort of sweet and sour sauce rather >> >> than teriyaki sauce.
> >> >> >> >
> >> >Says you. I know what teriyaki should taste like and it's not
> candy >> >sweet.
> >>
> >> I don't think vinegar goes into teriyaki sauce. Of course you could
> >> always promote your version as "Teriyaki sauce, with added
> vinegar!"
> >
> > Why? I'm not selling it.
>
> When you start talking about it in public, it's clearer if you call it
> what it is: teriyaki sauce with added vinegar.

Grin, I don't do much in the teriyaki line (no special reason, just
isnt my norm). I think if I did, I'd probably tend to add a little
splash in a beef teriyaki for the softening effect. Not too worried
about authentic there.

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