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Homemade Teriyaki Sauce 1
Online Submission

4 cloves of garlic (or the equivalent garlic powder)
1/2 cup soy sauce
1/4 cup sake or any dry wine
2 tsp. dry mustard
2 Tbsp. sugar, more or less to your taste

You can use any type of meat to marinate. Either marinate overnight or for a few hours. Grill or bake as desired. Adjust the amount of sauce made to the amount of meat you need to marinate.

Homemade Teriyaki Sauce 2
George Stone, Colfax

1/2 cup sake, dry sherry, dry wine, or beer (Any of these works just fine; I've used them all at one time or another.)
1/2 cup soy sauce
1 tsp. garlic, minced or substitute with garlic powder
1 Tbsp. minced onion, minced or substitute with 1 tsp. onion powder
1/4 tsp ground ginger or use fresh grated, to taste, if you have on hand
4+ tsp. brown sugar
1 tsp. sesame oil
1 tsp. sesame seeds (optional, but highly recommended)

Combine first five ingredients. Add brown sugar 1 tsp. at a time until mixture has a salty-sweet flavor; not too salty, not too sweet. It may sound strange, but you will know when you've got it right, even though you've never made it before!  If you get too much sugar in the mix, just add a little more soy sauce. Use as a marinade for meat or fowl. To use as a sauce, add 1 Tbsp. cornstarch dissolved in a little water. Cook over medium low heat or add to your stir-fry and heat until thickened.

Note: Quantities listed are approximate and may be altered to suit the cook or what you have on hand at the moment.

 

 


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