Seems the ready made Teriyaki sauce we purchase from the local store is quite runny. The other day, I ordered the dish at a restaurant and the sauce was thick and sweet.

I was wondering if anyone could recommend a ready made teriyaki sauce that is quite thick or a recipe for one.

Thanks

--- wrote:
> Seems the ready made Teriyaki sauce we purchase from the local store
> is quite runny. The other day, I ordered the dish at a restaurant
> and the sauce was thick and sweet.
>
> I was wondering if anyone could recommend a ready made teriyaki sauce
> that is quite thick or a recipe for one.
>
> Thanks

IIRC Kikkoman makes a thick Teriyaki Glaze (at least they used to). Barring
that, maybe ask at the restaurant. Could be they simply thicken the sauce
with a cornstarch or arrowroot slurry.

Jill

On Sun 15 May 2005 08:30:11p, jmcquown wrote in rec.food.cooking:

> --- wrote:
>> Seems the ready made Teriyaki sauce we purchase from the local store
>> is quite runny. The other day, I ordered the dish at a restaurant
>> and the sauce was thick and sweet.
>>
>> I was wondering if anyone could recommend a ready made teriyaki sauce
>> that is quite thick or a recipe for one.
>>
>> Thanks
>
> IIRC Kikkoman makes a thick Teriyaki Glaze (at least they used to).
> Barring that, maybe ask at the restaurant. Could be they simply thicken
> the sauce with a cornstarch or arrowroot slurry.
>
> Jill

They still make it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun, 15 May 2005 22:30:11 -0500, "jmcquown"
> wrote:

>--- wrote:
>> Seems the ready made Teriyaki sauce we purchase from the local store
>> is quite runny. The other day, I ordered the dish at a restaurant
>> and the sauce was thick and sweet.
>>
>> I was wondering if anyone could recommend a ready made teriyaki sauce
>> that is quite thick or a recipe for one.
>>
>> Thanks
>
>IIRC Kikkoman makes a thick Teriyaki Glaze (at least they used to). Barring
>that, maybe ask at the restaurant. Could be they simply thicken the sauce
>with a cornstarch or arrowroot slurry.
>
>Jill
>


Isn't teriyaki simply soy/sake/sugar in a (roughly) 3:2:1 ratio?

It's the sugar that thickens it, I'd imagine.

>
> IIRC Kikkoman makes a thick Teriyaki Glaze (at least they used to).
> Barring
> that, maybe ask at the restaurant.

Thanks, I'll see if I can find this.

I did try and ask the restaurant, but didn't really get a response from them
understandably.

On Mon, 16 May 2005 13:41:33 +0900, Mad Dan >
wrote:

>On Sun, 15 May 2005 22:30:11 -0500, "jmcquown"
> wrote:
>
>>--- wrote:
>>> Seems the ready made Teriyaki sauce we purchase from the local store
>>> is quite runny. The other day, I ordered the dish at a restaurant
>>> and the sauce was thick and sweet.
>>>
>>> I was wondering if anyone could recommend a ready made teriyaki sauce
>>> that is quite thick or a recipe for one.
>>>
>>> Thanks
>>
>>IIRC Kikkoman makes a thick Teriyaki Glaze (at least they used to). Barring
>>that, maybe ask at the restaurant. Could be they simply thicken the sauce
>>with a cornstarch or arrowroot slurry.
>>
>>Jill
>>
>
>
>Isn't teriyaki simply soy/sake/sugar in a (roughly) 3:2:1 ratio?
>
>It's the sugar that thickens it, I'd imagine.

Yes, that's about it. Easy to make.

Daisy

Carthage demands an explanation for this insolence!

Wayne Boatwright wrote:
>
> On Sun 15 May 2005 08:30:11p, jmcquown wrote in rec.food.cooking:
>
> > --- wrote:
> >> Seems the ready made Teriyaki sauce we purchase from the local store
> >> is quite runny. The other day, I ordered the dish at a restaurant
> >> and the sauce was thick and sweet.
> >>
> >> I was wondering if anyone could recommend a ready made teriyaki sauce
> >> that is quite thick or a recipe for one.
> >>
> >> Thanks
> >
> > IIRC Kikkoman makes a thick Teriyaki Glaze (at least they used to).
> > Barring that, maybe ask at the restaurant. Could be they simply thicken
> > the sauce with a cornstarch or arrowroot slurry.
> >
> > Jill
>
> They still make it.
>
> --

Could you just do a reduction?



> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

On Mon, 16 May 2005 03:15:35 GMT, "---" > wrote:

>Seems the ready made Teriyaki sauce we purchase from the local store is quite runny. The other day, I ordered the dish at a restaurant and the sauce was thick and sweet.
>
>I was wondering if anyone could recommend a ready made teriyaki sauce that is quite thick or a recipe for one.

Try this one:

@@@@@ Now You're Cooking! Export Format

Teriyaki Sauce

asian

1 cup soy sauce
1/2 cup oil
3 tablespoons brown sugar
3 cloves garlic
1 tablespoon ground ginger
2 tablespoons white or red wine*

Smash the garlic. Marinate the meat for up to 4 hours. Baste the
meat
with the sauce while cooking.

* White wine for pork or chicken, red wine for beef.

BTW, this is a text-only newsgroup. Please turn off your HTML when
posting. Thanks.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"biig" > wrote in message ...
>
>
> Wayne Boatwright wrote:
> >
> > On Sun 15 May 2005 08:30:11p, jmcquown wrote in rec.food.cooking:
> >
> > > --- wrote:
> > >> Seems the ready made Teriyaki sauce we purchase from the local store
> > >> is quite runny. The other day, I ordered the dish at a restaurant
> > >> and the sauce was thick and sweet.
> > >>
> > >> I was wondering if anyone could recommend a ready made teriyaki sauce
> > >> that is quite thick or a recipe for one.
> > >>
> > >> Thanks
> > >
> > > IIRC Kikkoman makes a thick Teriyaki Glaze (at least they used to).
> > > Barring that, maybe ask at the restaurant. Could be they simply
thicken
> > > the sauce with a cornstarch or arrowroot slurry.
> > >
> > > Jill
> >
> > They still make it.
> >
> > --
>
> Could you just do a reduction?

Might it not end up over-rich/salty?

As the above post, I thought the finished dishes were generally thickened
after too...



Shaun aRe

This is the recipe that the Crashman and I use:

* Exported from MasterCook *

Teriyaki Sauce

Recipe By :Steve Kramer
Serving Size : 0 Preparation Time :0:00
Categories : sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
2 cloves garlic
1 small knob ginger root
3/4 cup soy sauce -- Kikoman
1/2 cup honey
2/3 cup packed brown sugar
3 cups water

Coarsely chop garlic and ginger. Measure soy sauce, and place a small
amount into food processor. And garlic and ginger. Pulse until garlic and
ginger are in tiny pieces. Combine this mixture with honey and remaining
soy sauce. Add brown sugar and water. Simmer for 1 hour. Cool and
strain.

Source:
"rec.food.cooking"
Yield:
"3 1/2 cups"
--
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