Yoshinoya Teriyaki Sauce Recipes

SIMPLE TERIYAKI SAUCE

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.

TERIYAKI SAUCE

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.

YOSHINOYA BEEF BOWL

Steps:

• Cook Japanese rice.
• Slice onion thinly.
• Cut beef into bite-sized pieces.
• Put dashi, soysauce, sugar, mirin, and sake in a pan.
• Add onion slices in the pot and simmer for a few minutes.
• Add beef in the pan and simmer for a few minutes.
• Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice.
• Place some benishoga (red ginger) on the top if you would like.

YOSHINOYA STYLE TERIYAKI CHICKEN AND VEGETABLE BOWL

Steps:

• Cook rice according to directions.
• Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes.
• Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (3-4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
• Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.