Teryaki sauce?

Wryel · 28-10-2009, 14:55

I made some of this last night and, while it was Ok it wasn't amazing. All the recipes asked for Sake or Mirin which the crappy Asda I went to didn't have so I made it with a combination of Soy sauce, brown sugar, sesame oil and rice wine vinegar. Anyone made their own before?

Jingo · 28-10-2009, 15:02

I haven't attempted to make my own yet, but I can't recommend enough marinading your steak in this for a couple of hours before cooking

I think I use a standard 'blue dragon' or similar but I love it as it adds a fantastic coating of flavour to the meat, without it overpowering the beef - perfect when dealing with cheaper, less flavoursome cuts of meat also.

I'd be interested to see what you do with your home made recipie Wyrel - I feel a "cooking with Wyrel..." coming on!

Pheebs · 28-10-2009, 15:13

I've made it before and it was nommalicious! I used Sake though - I'm guessing it's what makes all the difference!

No idea where the recipe is... have to pack up my recipe books later so if I stumble across it I will let you know

Where ever I'm living I try to find the local Chinese outlet where they have all these weird and wonderful little delights! The ones I know are all on industrial/commercial estates in big warehousey type places! I would recommend finding your local one and popping there to find proper Sake and things

Wryel · 28-10-2009, 16:44

Quote:

Originally Posted by Pheebs

I've made it before and it was nommalicious! I used Sake though - I'm guessing it's what makes all the difference!

No idea where the recipe is... have to pack up my recipe books later so if I stumble across it I will let you know

Where ever I'm living I try to find the local Chinese outlet where they have all these weird and wonderful little delights! The ones I know are all on industrial/commercial estates in big warehousey type places! I would recommend finding your local one and popping there to find proper Sake and things

Trip to Chinatown then

I'd be happy to do a 'Cooking with...' thread if I ever thought something was worth it and I got organised enough to take pictures!

Jingo · 28-10-2009, 17:35

Hehe I know the feeling - most of the time, I think "hmmmmmmmmm yeah this would be a good idea for a Cooking With Thread" after I've demolished my plateful!

28-10-2009, 14:55	#1
Wryel Absinthe Join Date: Dec 2006 Posts: 1,148	Teryaki sauce? I made some of this last night and, while it was Ok it wasn't amazing. All the recipes asked for Sake or Mirin which the crappy Asda I went to didn't have so I made it with a combination of Soy sauce, brown sugar, sesame oil and rice wine vinegar. Anyone made their own before?

28-10-2009, 15:02	#2
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	I haven't attempted to make my own yet, but I can't recommend enough marinading your steak in this for a couple of hours before cooking I think I use a standard 'blue dragon' or similar but I love it as it adds a fantastic coating of flavour to the meat, without it overpowering the beef - perfect when dealing with cheaper, less flavoursome cuts of meat also. I'd be interested to see what you do with your home made recipie Wyrel - I feel a "cooking with Wyrel..." coming on! __________________

28-10-2009, 15:13	#3
Pheebs Deep Throat Join Date: Jul 2006 Posts: 6,512	I've made it before and it was nommalicious! I used Sake though - I'm guessing it's what makes all the difference! No idea where the recipe is... have to pack up my recipe books later so if I stumble across it I will let you know Where ever I'm living I try to find the local Chinese outlet where they have all these weird and wonderful little delights! The ones I know are all on industrial/commercial estates in big warehousey type places! I would recommend finding your local one and popping there to find proper Sake and things __________________ http://www.spiffingdesigns.co.uk

28-10-2009, 17:35	#5
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	Hehe I know the feeling - most of the time, I think "hmmmmmmmmm yeah this would be a good idea for a Cooking With Thread" after I've demolished my plateful! __________________

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