Hello everyone.
Does anyone know a good recipe for a teryaki marinade / sauce?
I've been told by a Japanese neighbour (a caterer) in the same business centre we our kitchen is that teryaki is basically half soy and half mirin. You cook the salmon (or chicken) by constantly glazing it with the sauce in the pan so that its really nice and sticky.
I've been to trying to do this with salmon for canapes at events that we do and find that it works really well. It does tend to 'melt' off the salmon (or rather, drain the moisture out of the salmon after its been sitting there for more than about 20 minutes ( when cooking in someone else's kitchen some of the cooking is done in advance - we serve the teryaki salmon skewerered onto little wedges of cucumber, lightly pickled in a sweet vinegar dressing.)
Any ideas how we can get this to work without it leeching out the the moisture?

On Fri, 12 Feb 2010 16:05:23 -0500, Jake Honeywill wrote:

> Hello everyone.
> Does anyone know a good recipe for a teryaki marinade / sauce?
> I've been told by a Japanese neighbour (a caterer) in the same business
> centre we our kitchen is that teryaki is basically half soy and half
> mirin. You cook the salmon (or chicken) by constantly glazing it with
> the sauce in the pan so that its really nice and sticky.
> I've been to trying to do this with salmon for canapes at events that we
> do and find that it works really well. It does tend to 'melt' off the
> salmon (or rather, drain the moisture out of the salmon after its been
> sitting there for more than about 20 minutes ( when cooking in someone
> else's kitchen some of the cooking is done in advance - we serve the
> teryaki salmon skewerered onto little wedges of cucumber, lightly
> pickled in a sweet vinegar dressing.)
> Any ideas how we can get this to work without it leeching out the the
> moisture?

i can't speak to how well this would work on salmon, but i do make my own
teriaki sauce:

teriaki sauce:

1/3 cup soy

2 tbs mirin

2 1/2 tbs cider vinegar

2 tbs brownulated sugar

1 1/2 tbs chopped ginger root

1 tsp chopped garlic

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. it can be multiplied easily.

your pal,
blake

sometime in the recent past blake murphy posted this:
> On Fri, 12 Feb 2010 16:05:23 -0500, Jake Honeywill wrote:
>
>> Hello everyone.
>> Does anyone know a good recipe for a teryaki marinade / sauce?
>> I've been told by a Japanese neighbour (a caterer) in the same business
>> centre we our kitchen is that teryaki is basically half soy and half
>> mirin. You cook the salmon (or chicken) by constantly glazing it with
>> the sauce in the pan so that its really nice and sticky.
>> I've been to trying to do this with salmon for canapes at events that we
>> do and find that it works really well. It does tend to 'melt' off the
>> salmon (or rather, drain the moisture out of the salmon after its been
>> sitting there for more than about 20 minutes ( when cooking in someone
>> else's kitchen some of the cooking is done in advance - we serve the
>> teryaki salmon skewerered onto little wedges of cucumber, lightly
>> pickled in a sweet vinegar dressing.)
>> Any ideas how we can get this to work without it leeching out the the
>> moisture?
>
> i can't speak to how well this would work on salmon, but i do make my own
> teriaki sauce:
>
> teriaki sauce:
>
> 1/3 cup soy
>
> 2 tbs mirin
>
> 2 1/2 tbs cider vinegar
>
> 2 tbs brownulated sugar
>
> 1 1/2 tbs chopped ginger root
>
> 1 tsp chopped garlic
>
> 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. it can be multiplied easily.
>
> your pal,
> blake
That sounds very good, Blake. One additional ingredient that we used was
orange juice in exchange for some sugar. It was very off the cuff, but
according to our tastes.

--
Wilson 44.69, -67.3

blake murphy > wrote:
> [ . . . ]
> i can't speak to how well this would work on salmon, but i do make my own
> teriaki sauce:
> [recipe saved]

Sounds good, Blake. What is 'brownulated' sugar?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Sat, 13 Feb 2010 13:18:02 -0500, Wilson >
wrote:

>sometime in the recent past blake murphy posted this:
>> On Fri, 12 Feb 2010 16:05:23 -0500, Jake Honeywill wrote:
>>
>>> Hello everyone.
>>> Does anyone know a good recipe for a teryaki marinade / sauce?
>>> I've been told by a Japanese neighbour (a caterer) in the same business
>>> centre we our kitchen is that teryaki is basically half soy and half
>>> mirin. You cook the salmon (or chicken) by constantly glazing it with
>>> the sauce in the pan so that its really nice and sticky.
>>> I've been to trying to do this with salmon for canapes at events that we
>>> do and find that it works really well. It does tend to 'melt' off the
>>> salmon (or rather, drain the moisture out of the salmon after its been
>>> sitting there for more than about 20 minutes ( when cooking in someone
>>> else's kitchen some of the cooking is done in advance - we serve the
>>> teryaki salmon skewerered onto little wedges of cucumber, lightly
>>> pickled in a sweet vinegar dressing.)
>>> Any ideas how we can get this to work without it leeching out the the
>>> moisture?
>>
>> i can't speak to how well this would work on salmon, but i do make my own
>> teriaki sauce:
>>
>> teriaki sauce:
>>
>> 1/3 cup soy
>>
>> 2 tbs mirin
>>
>> 2 1/2 tbs cider vinegar
>>
>> 2 tbs brownulated sugar
>>
>> 1 1/2 tbs chopped ginger root
>>
>> 1 tsp chopped garlic
>>
>> 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. it can be multiplied easily.
>>
>> your pal,
>> blake
>That sounds very good, Blake. One additional ingredient that we used was
>orange juice in exchange for some sugar. It was very off the cuff, but
>according to our tastes.

To the original poster, I'd look to play around with added acidities,
such as the orange juice suggested immediately above. Pineapple can
be nice, too. Not to overwhelm, but to impart a touch of tang and
more for the chemistry. Not sure it makes scientific sense but the
salts are alkaline and they do strip moisture. Acidity isn't going to
add moisture but acidity shouldn't strip as much as the salts.

Just guessing.

- Frawley

On 13 Feb 2010 23:43:47 GMT, Nick Cramer >
wrote:

> blake murphy > wrote:
> > [ . . . ]
> > i can't speak to how well this would work on salmon, but i do make my own
> > teriaki sauce:
> > [recipe saved]
>
> Sounds good, Blake. What is 'brownulated' sugar?


Took the words out of my mouth. Although my [last] name is Blake, I
don't know either.

--
Ken Blake
Please Reply to the Newsgroup

Ken Blake wrote:
> On 13 Feb 2010 23:43:47 GMT, Nick Cramer >
> wrote:
>
>> blake murphy > wrote:
>>> [ . . . ]
>>> i can't speak to how well this would work on salmon, but i do make my own
>>> teriaki sauce:
>>> [recipe saved]
>> Sounds good, Blake. What is 'brownulated' sugar?
>
>
> Took the words out of my mouth. Although my [last] name is Blake, I
> don't know either.
>

Even with google, its hard to find a clear description of what it is
exactly. It appears to be a trademarked name belonging to Domino's for a
light brown sugar that does not turn into a brick on your shelf.
chow.com has this remark:

'.....keep this comment from Cook's Illustrated in mind:
"It turns out that 1 cup of Brownulated sugar weighs just 5 ounces,
whereas 1 cup of packed regular brown sugar weighs 7 ounces. Once we
used equal amounts of the sugars by weight, the cookies were similar.
Use this equivalency to determine how much Brownulated sugar is needed
in any given recipe." ' see http://chowhound.chow.com/topics/659328

So, I'd say use either, and keep in mind the differences in measures
required.

Cheers,

Ian

On 13 Feb 2010 23:43:47 GMT, Nick Cramer wrote:

> blake murphy > wrote:
>> [ . . . ]
>> i can't speak to how well this would work on salmon, but i do make my own
>> teriaki sauce:
>> [recipe saved]
>
> Sounds good, Blake. What is 'brownulated' sugar?

it's a product put out by domino sugar:

<http://www.dominosugar.com/Product.aspx?id=7>

it's brown sugar that doesn't harden or clump up. the 'brown sugar' or
molasses taste is not as strong though.

i recently bought some 'real' brown sugar, and i'm hoping putting a moist
paper towel section in the jar will keep it from forming monster clumps.

your pal,
blake

On Sat, 13 Feb 2010 13:18:02 -0500, Wilson wrote:

> That sounds very good, Blake. One additional ingredient that we used was
> orange juice in exchange for some sugar.

....frozen pineapple concentrate

> Wilson 44.69, -67.3

That's better than the "University of Somewhere in Idaho"

-sw

On Mon, 15 Feb 2010 14:12:14 -0500, blake murphy wrote:

> On 13 Feb 2010 23:43:47 GMT, Nick Cramer wrote:
>
>> blake murphy > wrote:
>>> [ . . . ]
>>> i can't speak to how well this would work on salmon, but i do make my own
>>> teriaki sauce:
>>> [recipe saved]
>>
>> Sounds good, Blake. What is 'brownulated' sugar?
>
> it's a product put out by domino sugar:
>
> <http://www.dominosugar.com/Product.aspx?id=7>
>
> it's brown sugar that doesn't harden or clump up. the 'brown sugar' or
> molasses taste is not as strong though.
>
> i recently bought some 'real' brown sugar, and i'm hoping putting a moist
> paper towel section in the jar will keep it from forming monster clumps.

Bunch of clumpophobes, the whole lot of you.

My brown sugar clumps, but they're easy to break up. It's no big
deal really. If it's really old, sometimes it form rocks.

of course we Genuwine Asians would be using slightly refined palm
sugar made out of trees, not brown sugar from piddly little beets
and overgrown grass.

But if you have problem with brown sugar, then you definitely have
trouble with palm sugar - it almost always comes pre-clumped (so you
don't have to worry about clumping).

-sw

On 15 Feb 2010 23:22:01 GMT, Nick Cramer wrote:

> Sqwertz > wrote:
>> [ . . . ]
>> But if you have problem with brown sugar, then you definitely have
>> trouble with palm sugar - it almost always comes pre-clumped (so you
>> don't have to worry about clumping).
>
> The palm sugar we get comes in blocks.

Mine come in dome shapes. Very hard stuff. I've only seen
granulated once, but never again. Microwaving it is the only way to
soften it up. That I know of.

-sw

On Mon, 15 Feb 2010 16:39:55 -0600, Sqwertz wrote:

> On Mon, 15 Feb 2010 14:12:14 -0500, blake murphy wrote:
>
>> On 13 Feb 2010 23:43:47 GMT, Nick Cramer wrote:
>>
>>> blake murphy > wrote:
>>>> [ . . . ]
>>>> i can't speak to how well this would work on salmon, but i do make my own
>>>> teriaki sauce:
>>>> [recipe saved]
>>>
>>> Sounds good, Blake. What is 'brownulated' sugar?
>>
>> it's a product put out by domino sugar:
>>
>> <http://www.dominosugar.com/Product.aspx?id=7>
>>
>> it's brown sugar that doesn't harden or clump up. the 'brown sugar' or
>> molasses taste is not as strong though.
>>
>> i recently bought some 'real' brown sugar, and i'm hoping putting a moist
>> paper towel section in the jar will keep it from forming monster clumps.
>
> Bunch of clumpophobes, the whole lot of you.
>
> My brown sugar clumps, but they're easy to break up. It's no big
> deal really. If it's really old, sometimes it form rocks.
>
> of course we Genuwine Asians would be using slightly refined palm
> sugar made out of trees, not brown sugar from piddly little beets
> and overgrown grass.
>
> But if you have problem with brown sugar, then you definitely have
> trouble with palm sugar - it almost always comes pre-clumped (so you
> don't have to worry about clumping).
>
> -sw

well, maybe i should try some. i like products that save a step.

your pal,
blake

Depending on amount, just place a cored slice or slices, of apple in your
container of brown sugar, and walk away till another day...


On Mon, 15 Feb 2010 20:33:38 -0600, Sqwertz >
wrote:

>On 15 Feb 2010 23:22:01 GMT, Nick Cramer wrote:
>
>> Sqwertz > wrote:
>>> [ . . . ]
>>> But if you have problem with brown sugar, then you definitely have
>>> trouble with palm sugar - it almost always comes pre-clumped (so you
>>> don't have to worry about clumping).
>>
>> The palm sugar we get comes in blocks.
>
>Mine come in dome shapes. Very hard stuff. I've only seen
>granulated once, but never again. Microwaving it is the only way to
>soften it up. That I know of.
>
>-sw