International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Scotch Eggs 2






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > sauces and condiments > basic teriyaki sauce
from Tipperary, Ireland 1 cup mirin wine 1 cup sake 1 cup japanese soy sauce 1 cup dashi 1 tbl sugar Warm the mirin and sake in a saucepan over moderate heat. Remove the pan from the burner. Carefully, ignite the mixture and shake back and forth until the flame dies. Return pan to the burner and add the soy sauce, dsi and sugar; bring to a boil. Cool to room temperature. Set aside in a saucepan 1/2 cup of the teriyaki sauce. Dip pieces of meat (chicken, sliced beef, etc.) into remaining sauce to marinate. Grill meats. Reduce the sauce in the saucepan over high heat into a thickened glaze. Yield: Makes 1 Quart.

Basic Teriyaki Sauce


SUBMITTED BY
list all recipes for SAUCES (340)
list all Japanese recipes (84)
list all recipes by RCOEN (260)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: basic
keyword: teriyaki
keyword: sauce
ethnicity: japanese
recipes for sauces
recipes by rcoen
Email Address:
(posted February 28, 2007)

from Tipperary, Ireland

1 cup
mirin wine
1 cup
sake
1 cup japanese
soy
sauce
1 cup
dashi
1 tbl
sugar

Warm the
mirin and sake in a saucepan over moderate heat. Remove the pan from the burner. Carefully, ignite the mixture and shake back and forth until the flame dies. Return pan to the burner and add the soy sauce, dsi and sugar; bring to a boil. Cool to room temperature. Set aside in a saucepan 1/2 cup of the teriyaki sauce. Dip pieces of meat (chicken, sliced beef, etc.) into remaining sauce to marinate. Grill meats. Reduce the sauce in the saucepan over high heat into a thickened glaze.

Yield: Makes 1 Quart.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.