Teriyaki Sauce (Make It Yourself !)
I have been using this recipe since I was a teenager living in a tiny village that had limited selections at the grocery store.
I have used these ingredients and changed the amounts slightly when low on supplies... it works out really well.
My nephew Scott loves my Teriyaki Chicken legs and thighs... so I dedicate this to him and his health battles!
- 1/3 c
- brown sugar
- 1 tsp
- ground ginger
- 3/4 c
- 3/4 c
- 3 clove
- garlic (minced very fine)
- 1 1/2 c
- soy sauce
- 1 medium
- onion (minced very fine)
How to Make Teriyaki Sauce (Make It Yourself !)
- 1Put all ingredients into blender. Pulse for 30 seconds. Let sit for a minute. Pulse again for 30 seconds. Pour into a sauce pan. Bring to a boil. simmer for 25 minutes. Cool and strain into a glass quart jar. This can be stored in the refrigerator for up to two weeks. Save the strained particles to add to a recipe along with some of the Teriyaki Sauce if you are using it within a day or two.
- 2Use in recipes that call for Teriyaki Sauce or use it to mariate meats for 2 hours or more before cooking.