Second Try at Teriyaki Sauce

On May 22, 2011, in Experiment, Recipes, by jafo
Posted May 22, 2011 by jafo
Another try at the Teriyaki Sauce recipe, this time more closely following the source I was using, and doubling the recipe. I tried toning down the sweetness, but it's still too much.

  • Prep Time :
    15 min
  • Cook Time :
    60 min
  • Ready Time :
    1 hour, 15 min




  • 2/3 Granny Smith Apple Seeds and peel removed
  • 2 leaves Lettuce
  • 1x1x3 Ginger Root Sliced across the fibers
  • 1 stalk Celery Sliced across the fibers
  • 3 cloves Garlic
  • 2 handfulls Fresh Parsley
  • 2 cups Water
  • 1.5 cups Soy Sauce
  • 1.5 cups Honey
  • 3/4 cup Pineapple Juice


The first batch I did like, but wanted to try some adjustments and wanted to try some more items. This is fairly close to the restaurant recipe in this chowhound thread about Teriyaki Sauce.

I think the next variant I’m going to do is to go back to my first attempt, but with less garlic and add cilantro, but way less honey. I should probably also try it with lemon juice instead of the pineapple juice.

We used the sauce from the first attempt to marinate some chicken for an hour, then BBQ it and serve it over rice with veggies, and some Teriyaki Sauce over it, and it was quite good.

I’m trying for something like what they serve at this local chain called Wok-and-Roll, and this is quite a reasonable match.


  1. Peel and remove seeds from apple.
  2. Peel ginger and slice across the fibers.
  3. Peel garlic cloves.
  4. Slice celery across the fibers.
  5. Place the veggies into a blender with water, and blend well.
  6. Add all ingredients to large sauce pan over high heat.
  7. When it starts steaming, turn down to 8. Be careful, it
    more foams up rather than boiling, it can quickly boil over.
  8. As it starts boiling, turn it down to 5.
  9. Simmer for an hour, until it reduces by at least half.
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3 Responses to Second Try at Teriyaki Sauce

  1. Katie Dozier says:

    Very nice, this is definitely the best teriyaki sauce I’ve ever had. I love that it’s not as sweet as store-bought, and it has a fabulous tang to it. I took the sauce that you gave me and put it on chicken drumsticks – marinated it overnight to make sure it could soak in, then roasted them. It was delicious and everyone who tried them loved it – I will definitely make this recipe again! I really like the tang from the pineapple – could you do 1/2 lemon and 1/2 pineapple juice?or possibly some green onion or shallot? I thought it was fabulous, thank you so much for giving me some to try!!
    -Katie Dozier

  2. jafo says:

    Thanks for the feedback. I was thinking that batch was still too sweet, but I’m measuring that just from sampling the raw sauce — on the chicken on Monday I thought it was just great. But my primary use-case for it was as an additional sauce to pour over grilled marinated chicken and rice and veggies, like at Wok and Roll restaurant… Which I admittedly didn’t try with this batch.

    I seriously thought about trying lemon juice, because I’m really a fan of sweet+tart. Evelyn also wanted me to try green onion, which I think sounds just great. I absolutely have to try it with cilantro instead of parsley because I really think cilantro is an Asian taste (it reminds me of the awesome cooking a friend’s Vietnamese mom made when I was younger)

    We will almost certainly try making it with Amchur Powder as a souring ingredient, since we have industrial quantities and absolutely love it. This was a suggestion by Evelyn when she read your reply tonight. If you are interested in trying Amchur Powder and show up at one of the future Sunday or Friday things, let me know, we have several spare boxes from Evelyn’s last order of it on the net.

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