Over the years we've used Asian Teriyaki Sauce in a hundred different ways especially in the barbecue business. Most of my friends at one time or another have purchased teriyaki sauce from some purveyor. So to make things easier we've decided to produce the recipe we commonly use to give our meats that decidedly Asian Hawaiian flavor. The process is quick and easy and relatively painless. Most people can make this recipe right in their kitchens probably without having to head to the market. So, follow this recipe to see how we do it. As for just plain old easiness I've added our video on making the sauce to this website. So, let's get started.
Let's make our Teriyaki Sauce ingredients for this sauce.
You'll need the following Sauce ingredients:
- 1 Clove Minced Garlic
- 1/2 Teaspoon Ground Ginger Powder
- 1 Tablespoon Honey
- 1/4 Cup Soy Sauce
- 5 Tablespoons White Sugar
- 1/2 Teaspoon Corn Starch
- 1-1/2 Cups Tap Water
- 1/4 Teaspoon Red Pepper Flakes (If Desired)
- 1/2 Teaspoon Onion Powder (If Desired)
Mix thoroughly and let rest in a sealed container for about 2 hours to mature. Recipe can be rested in a container overnight which will improve the blending and maturity of the flavors. If you desire a thicker sauce you can bring the ingredients to boil in a container on your stove then quickly reduce the heat to simmer until you've achieved the desired thickness.
Here's our quick and easy Teriyaki Sauce Recipe video:
As we said this ingredient process is easy and the results are fantastic. To marinate effectively allow the sauce to marinate on meat for at least two hours. You can also leave the meat sealed in a container overnight which will allow the sauce marinade to further do its job.
Asian Marinades and History
Over the years we've enjoyed just about every kind of marinade there is. We've sampled and built sweet marinades, and savory marinades and salty almost sour marinade all in the hopes of finding just the right mixtures that will tenderize our meats without having to do any pounding like cube steaks. There are a number of gourmet marinades which we centered on around the mid 90's with things like Basil and Raspberry to get in there and do the job quickly. Some friends just the other day reminded me of this one product they've always enjoyed. That product being our Basil Lime marinade an exceptional product and truly just about one of the best marinades I've ever made except for the fact that the product did not find much purchase in the market of the 90's which was truly disheartening. We thought we'd built the perfect combination of oils, berries, herbs and sugars to break down the muscle fiber of just about any meat you could throw at it.
So, with time we left that product by the wayside and moved on to more substantial and common place products like barbecue sauce and ketchup and general condiments that people use everyday especially which supported our general requirement for repeat business.
And even though we've pushed some products aside I still can't get over how great a couple of the marinades where and possibly they were just too far ahead for their time. Now we've come to the Asian Teriyaki marinade. Asian simply because the ingredients have been handed down from family to family as the generations move along the curve. I've had the pleasure of knowing a number of Asian Chefs and each has taught me how they revere the process of making meals and what they think is the higher order when it comes to cooking and grilling. We share a lot of the same values and work daily to incorporate a sense of value and honesty in the products we make. But let's spend a couple of moments on this Asian Teriyaki marinade.
As we said earlier this Teriyaki recipe is fairly simple and only requires that you have one or two uncommon things in your pantry. Things like corn starch, ginger and soy may not appear in everyone's cabinets but they tend to exist daily in Asian households. So with that we combine these key ingredients with pepper flakes, onion and garlic and we all those to blend and cook through until the sauce is reduced. This is the glaze point at which so many sauces are famous and the same applies to this recipe. Now keep in mind if you want the glaze keep reducing the formula but if you want that true umami savory taste then placing your preferred meat in a container and covering with the marinade is exactly what you will want to do. Allow the marinade to evenly coat the meat and place in the fridge. I like to marinate for about 3 hours. It's rare if I marinate for longer say 5 to 8 hours. Because of the salt content contained in the soy I tend not to over do it with the marination timeframe.
Now what's best as far as marinating goes. I like marinating pork I find that it absorbs the flavors well and breaks down the muscle fibers of meat extremely well. I find that a rack of ribs that have been cut into sections then covered in the marinade really turns out nice. I also like marinating chicken however, chicken will take longer to truly get the flavor profile I desire. The outer skin of skin of the chicken is the barrier toward get a full and complete marinade. I also find that beef marinates well. And for beef I tend only to marinate around the 3 hour mark. To me beef stores the flavors and can sometimes be a little soggy if allowed to marinate too long.
While doing a demo and product sale is Northern California I made the Teriyaki marinade for friends one night. They loved the flavors and it compared very closely to the recipe handed down in their family. Each of us tweaked our recipes a bit but in the end the marinade was just as wonderful then as it was when I make it at my home in Central California.
This is a great recipe that desires all the attention it receives. Give yourself and friends the true taste of a generational Asian Teriyaki marinade recipe today.
Keep in mind after marinating always discard the marinade and do not reuse.
This product was added to our catalog on Wednesday 01 November, 2017.