Black Angus Teriyaki Glaze And Dipping Sauce Recipes

TERIYAKI SAUCE & GLAZE

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened about 1 minute.

BLACK ANGUS TERIYAKI GLAZE AND DIPPING SAUCE

Steps:

• Heat first 8 ingredients (soy through white sugar) until sugar dissolves. Add brown sugar, cornstarch and water mixture. Simmer until thickened. Simmering time will be 10 to 15 minutes depending on thickness of sauce desired.
• * I found the sesame seed got a little soggy so I just will toast them and sprinkle on finished product instead of incorporating them in the sauce. If you are using all the sauce immediately go ahead and follow original directions. I made a double batch since I wanted to keep this on hand in the fridge.

WALT'S TERIYAKI MARINADE AND DIPPING SAUCE

Steps:

• Blend ginger, soy sauce, honey, garlic, and onion in a bowl.
• Add meat to marinade for at least one hour or refrigerate meat in marinade overnight.
• After marinating meat, drain the marinade and add it to a 1/2 cup of water.
• Bring it to a boil for 3-5 minutes and use it for a meat dipping sauce during the meal.
• Excellent for pork, beef or chicken.

CHILI TERIYAKI SAUCE

Steps:

• Mix all ingredients and serve immediately.

MARK BITTMAN'S TERIYAKI SAUCE

Steps:

• Combine the soy sauce and mirin in a small sauce pan.
• Cook over medium-low heat until bubbling, about 2 minutes.
• Turn off the heat, stir in the remaining ingredients and use immediately or cool and refrigerate for up to one day.