In article >,
blake murphy > wrote:

> On Mon, 20 Aug 2007 07:43:13 -0400, George >
> wrote:
>
> >Omelet wrote:
> >>
> >> I generally use Teryaki in marinades but if you are in the mood for that
> >> flavor, there is nothing wrong with using it in stir fry.
> >
> >Sure, nothing wrong with using it in a stir fry. I just don't care for
> >the bottled stuff. It is trivial to make teriyaki sauce and it tastes a
> >lot better. I use similar items as you described except fresh garlic
> >instead of powdered and Thai bird chilis.
>
> how do you make your teriaki? this is mine (a repost from 2001):
>
> teriaki sauce:
>
> 1/3 cup soy (i use kikkoman)
>
> 2 tbs mirin
>
> 2 1/2 tbs cider vinegar
>
> 2 tbs brownulated sugar
>
> 1 1/2 tbs chopped ginger root
>
> 1 tsp chopped garlic (i use the nasty stuff from the jar)
>
> 1/2 tsp sesame seeds (optional) (would probably be better toasted, but
> i'm too lazy)
>
> * * * *
>
> in a small saucepan, mix ingredients together and bring to a boil.
> lower heat and simmer gently for around 10 minutes. strain, put into
> a bottle and keep refrigerated. should last approximately forever,
> unless you like it, as i do.
>
> your pal,
> blake

How fun! :-) I'd just add those ingredients as is most likely.
Brownulated sugar???
The sesame seeds I buy are already toasted.

I get them in 5 lb. bags from the asian market and freeze them. I keep
what I need to use in a shaker container in the spice cabinet. 5 lbs.
lasts me 6 months to a year.

We like sesames seeds. ;-d
--
Peace, Om

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