By Simbooker on the 14th June 2019
I make my Teriyaki sauce from scratch. I make a big batch to last me through the summer months. I store the sauce in an empty bottle of store bought Teriyaki Sauce. I pimp mine out with a hint of tamarind and lots of garlic-it's divine. I use it for Salmon, Trout, Chicken, Duck, even Pork Chops. It's a very versatile ingredient.
This is an updated and easier recipe. I love Teriyaki sauce because it's versatile. I use this sauce on Salmon, Trout, Chicken, Duck, Steak and Pork Chops.
My Teriyaki Sauce
1 Garlic Bulb sliced in half,
1 cup of Kikkoman Soy Sauce,
1/2 cup of water
3 tbs of Sugar
2 tbs of Mirin
2 tsp of Tamarind Paste
Put all of these ingredients into a pot and bring to a boil.
Boil until thick but still falls easily off a spoon.
Strain the sauce through a sieve and store in the fridge. It's great on chicken, salmon, trout, mackerel-it's very versatile,
Now some people may think I put too much garlic in my sauce, but I love garlic and I use it on practically everything I cook. To me, there is no such thing as too much garlic and when garlic is cooked for a while it no longer tastes of garlic anyway.