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