Quick Teriyaki Sauce

[angharad_gov]

Quick Teriyaki Sauce

Comments

[full_metal_ox]

The sugar and mirin make this too sweet for my safety, but it sounds good.

(Have you by any chance read HIroko's American Kitchen: Cooking with Japanese Flavors? HIroko Shimbo sets forth recipes for six master sauces, and the applications of each to create and/or Japanize a variety of dishes.)

[angharad_gov]

ooh. i haven't. thank you.

even with the sugar amounts, the sauce isn't terribly sweet. teriyaki sauce is supposed to have a bit of sweetness, so if you want a more saltyish sauce you can reduce the sugar? or maybe use honey instead. mirin is essential in teriyaki sauce so i don't know off-hand what can sub for it. if you use honey, it may be possible to just add plain old white wine? something like:

1/2 cup soy sauce,
1/3 cup white wine
1/4 cup honey
1/3 cup water
1 tablespoon salt

thanks for the book recommendation!

[full_metal_ox]

Note that I said "too sweet for my safety", not taste ; the problem is that I'm diabetic, and glazy sauces have a way of throwing me completely out of whack. But, as I said, your teriyaki sauce sounds good for those not so afflicted.

[angharad_gov]

1/2 of a teaspoon for 4 pieces of meat is too much sugar for your safety? it's meant as a glaze or sauce for cooking. you don't drown your meat, fish, etc. in it. it's a finishing sauce. if you don't add the cornstarch and reduce to a thick glaze-y sauce, the thin basting sauce isn't that crazy of an amount. i barely brush this stuff on things i cook. 1 to 2 dips with a brush covers 4 pieces of meat, flip over then 1 to 2 more brushes for the other side for 4 pieces of meat.

fyi, i'm diabetic as well and used sparingly, it doesn't make my bg levels go nuts.