Home made Teriyaki
- Thread starter TNKS
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TNKS you and I don't see eye to eye on most anything, but I'll give you and THP my teriyaki recipe nonetheless. 
Teriyaki base recipe:
2 cups soy sauce
1 cup brown sugar
4-5 cloves of garlic - minced (I use 5)
2 tsp fresh ginger - grated
1 tsp shichimi togarashi (sub chinese 5 spice if necessary)
1 tsp pepper powder or flake as needed (optional)
Mix all ingredients, allow to sit for a day or two so the flavors can marry. As is this is great for a marinade and will soak 2-3lbs of meat for jerky. If you want to use this for a glaze then mix in 1 tbsp or so of cornstarch and heat it up in a small saucepan over medium low heat. Sauce will thicken as it comes to a boil. Keep warm if using as a glaze - coat during last third of cook time.
If you have leftover glaze you can mix in the juice from a lime or two and use it later on as a dipping sauce.
Teriyaki base recipe:
2 cups soy sauce
1 cup brown sugar
4-5 cloves of garlic - minced (I use 5)
2 tsp fresh ginger - grated
1 tsp shichimi togarashi (sub chinese 5 spice if necessary)
1 tsp pepper powder or flake as needed (optional)
Mix all ingredients, allow to sit for a day or two so the flavors can marry. As is this is great for a marinade and will soak 2-3lbs of meat for jerky. If you want to use this for a glaze then mix in 1 tbsp or so of cornstarch and heat it up in a small saucepan over medium low heat. Sauce will thicken as it comes to a boil. Keep warm if using as a glaze - coat during last third of cook time.
If you have leftover glaze you can mix in the juice from a lime or two and use it later on as a dipping sauce.
I've been trying to decide on a teriyaki version to try ... dead serious, have like 4-5x in my inbox ... now I'm just going to make yours since I have everything for it, and I trust ...
That's what I love about this place ... context.
That's what I love about this place ... context.
funnyThere is rumored a mix made with ground fresh pineapple,I see the acidic part of using it but that would also cancel out some other flavors no?
I use pineapple and 100% pineapple juice for alot of pork marinades(ribs,shoulder inject etc) its a wonderful thing when pork meet pineapple
I prefer the salt free blend of 7 Spice,I use it regularly with seafood
The mix posted is very similar to what pops up on re'Search's
Ya it's a very basic recipe - not trying to reinvent the teriyaki - trying to replicate it at home with easy to source ingredients. Being able to alter it to your liking is the best part about a basic recipe. I couldn't see pineapple harming it in any way, though I'd up the spices and drop some of the brown sugar.
SmokenFire said:
Careful, though, if doing a long marinade - the bromelain will exert it's affect on the collagen until it's deactivated (158F) by heat ...
Pork seems to be able to weather it better than beef in my experience ...
looks like a good recipeSmokenFire said:TNKS you and I don't see eye to eye on most anything, but I'll give you and THP my teriyaki recipe nonetheless.
Teriyaki base recipe:
2 cups soy sauce
1 cup brown sugar
4-5 cloves of garlic - minced (I use 5)
2 tsp fresh ginger - grated
1 tsp shichimi togarashi (sub chinese 5 spice if necessary)
1 tsp pepper powder or flake as needed (optional)
Mix all ingredients, allow to sit for a day or two so the flavors can marry. As is this is great for a marinade and will soak 2-3lbs of meat for jerky. If you want to use this for a glaze then mix in 1 tbsp or so of cornstarch and heat it up in a small saucepan over medium low heat. Sauce will thicken as it comes to a boil. Keep warm if using as a glaze - coat during last third of cook time.
If you have leftover glaze you can mix in the juice from a lime or two and use it later on as a dipping sauce.
Here's my recipe I've used for years this was my beef jerky recipe when I had phat daddy's gourmet jerky.
Friends and family swear by this recipe can't keep it stocked goes fast!!!!
This makes a ton but y'all have to do the math to make smaller batches.
Teriyaki
Soy 40 oz
Honey 6.5 oz
Brown sugar 1/2 lb
Hearty burgundy 4.6 oz
Ginger 4-5 large pieces chopped and smashed
Teriyaki kikomen 8oz
Onion powder 1 tbsp
Garlic powder 1 tbsp
Water 1 pint
Pineapple 2lbs add after cooking mixture for 1.5 hours on med low strain and back on heat add course ground pineapple and cook on low for 30 minutes.
Let rest for 2/3 days in fridge.
Give this a try you won't be disappointed friends fight over this recipe, have never give this to anyone.
Friends and family swear by this recipe can't keep it stocked goes fast!!!!
This makes a ton but y'all have to do the math to make smaller batches.
Teriyaki
Soy 40 oz
Honey 6.5 oz
Brown sugar 1/2 lb
Hearty burgundy 4.6 oz
Ginger 4-5 large pieces chopped and smashed
Teriyaki kikomen 8oz
Onion powder 1 tbsp
Garlic powder 1 tbsp
Water 1 pint
Pineapple 2lbs add after cooking mixture for 1.5 hours on med low strain and back on heat add course ground pineapple and cook on low for 30 minutes.
Let rest for 2/3 days in fridge.
Give this a try you won't be disappointed friends fight over this recipe, have never give this to anyone.
I must make that - thanks for sharing, OS.