TERIYAKI MARINADE AND SAUCE
I looked long and hard for a good-flavored teriyaki marinade recipe that could double as a sauce. Found a few and modified to this.
Provided by Matthew Broomhead
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
- Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 85.8 calories, Carbohydrate 10.7 g, Fat 4.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 903.9 mg, Sugar 7.9 g
SIMPLE TERIYAKI SAUCE
This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 11m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
- Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g
WASABI GINGER SAUCE
A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook.
Provided by lazyme
Categories Asian
Time 45m
Yield 2 cups
Number Of Ingredients 12
Steps:
- NOTE:.
- Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
- Place ginger, shallot and garlic in blender jar; cover blender jar.
- Set on Low; pulse 5 times.
- Scrape sides of jar; pulse 5 times.
- Add remaining ingredients in order given.
- Blend for 20 seconds.
- Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
- Unused portions may be refrigerated for up to a week - stir before using.
- Tip:.
- As a marinade, use about 1 tablespoon of marinade per portion.
- Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
- When thawed, they will be fully marinated and ready to cook.
GINGER WASABI TERIYAKI SAUCE RECIPE
Provided by dawnengler
Number Of Ingredients 12
Steps:
- 1. Heat oil in a large skillet. Season diced chicken with salt and pepper and sauté in oil until lightly browned. Add Ginger Wasabi Teriyaki Marinade & Simmer Sauce and simmer for 15-20 minutes. Remove from heat and allow to cool. 2. Remove chicken and whisk the lime juice and sour cream into 1/2 cup of simmer sauce. 3. In a large mixing bowl, combine the cabbage, carrots, cucumber, onion, peanuts and cilantro. Drizzle simmer sauce mixture into salad and toss to incorporate
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GINGER-GARLIC TERIYAKI SAUCE | VANILLA AND BEAN
From vanillaandbean.com
5/5 (2)Total Time 5 minsCategory Condiment, MarinadeCalories 1140 per serving
- In a medium sauce-pot add the Tamari, pineapple juice, sugar, maple syrup, garlic and fresh ginger. Whisk. Bring mixture to a simmer, then turn to medium low. Simmer on a low gentle heat for about 20-30 minutes, whisking occasionally. Towards the end of cooking, when whisked, it will boil up, so be careful here and adjust the heat as needed. The sauce will reduce by about 1/2 and thicken as it cooks.Once the sauce coats the back of a metal spoon and stays in place when your finger runs through the sauce on the back of the spoon (careful it's HOT), the sauce is ready. The sauce will thicken further as it cools.
- Strain through a fine mesh strainer and into a storage jar. Discard the solids. Store in a lidded container in the refrigerator for up to two weeks, or in the freezer for up to months.
- To thin the sauce, add more pineapple juice or water, a tablespoon at a time to thin as needed once cooled or reheated. Use as a sauce, as is or thin with water to use as a marinade. Reheat on low heat stove top or for 30 seconds at a time in the microwave.
GINGER TERIYAKI SAUCE - WHOLE MADE LIVING
From wholemadeliving.com
5/5 (8)Total Time 10 minsCategory SauceCalories 35 per serving
- In a small sauce pan combine soy sauce through vinegar and cook on medium heat till sugar dissolves.
- Combine corn starch with only enough water to cover corn starch (I use a little dipping bowl or tiny ramekin for this) quickly stir with a fork and add to sauce mixture in pot.
- Bring sauce to a boil, then reduce heat to simmer on low for about 1-3 minutes, continuously stirring until sauce thickens.
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