sometime in the recent past blake murphy posted this:
> On Fri, 12 Feb 2010 16:05:23 -0500, Jake Honeywill wrote:
>
>> Hello everyone.
>> Does anyone know a good recipe for a teryaki marinade / sauce?
>> I've been told by a Japanese neighbour (a caterer) in the same business
>> centre we our kitchen is that teryaki is basically half soy and half
>> mirin. You cook the salmon (or chicken) by constantly glazing it with
>> the sauce in the pan so that its really nice and sticky.
>> I've been to trying to do this with salmon for canapes at events that we
>> do and find that it works really well. It does tend to 'melt' off the
>> salmon (or rather, drain the moisture out of the salmon after its been
>> sitting there for more than about 20 minutes ( when cooking in someone
>> else's kitchen some of the cooking is done in advance - we serve the
>> teryaki salmon skewerered onto little wedges of cucumber, lightly
>> pickled in a sweet vinegar dressing.)
>> Any ideas how we can get this to work without it leeching out the the
>> moisture?
>
> i can't speak to how well this would work on salmon, but i do make my own
> teriaki sauce:
>
> teriaki sauce:
>
> 1/3 cup soy
>
> 2 tbs mirin
>
> 2 1/2 tbs cider vinegar
>
> 2 tbs brownulated sugar
>
> 1 1/2 tbs chopped ginger root
>
> 1 tsp chopped garlic
>
> 1/2 tsp sesame seeds (optional) (would probably be better toasted, but
> i'm too lazy)
>
> * * * *
>
> in a small saucepan, mix ingredients together and bring to a boil. lower
> heat and simmer gently for around 10 minutes. strain, put into a bottle
> and keep refrigerated. should last approximately forever, unless you like
> it, as i do. it can be multiplied easily.
>
> your pal,
> blake
That sounds very good, Blake. One additional ingredient that we used was
orange juice in exchange for some sugar. It was very off the cuff, but
according to our tastes.

--
Wilson 44.69, -67.3