On Tue, 4 Apr 2017 10:34:26 -0700 (PDT), dsi1 >
wrote:

> On Tuesday, April 4, 2017 at 7:17:50 AM UTC-10, sf wrote:
> > On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > > I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
> >
> > Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> > soy sauce, fresh garlic and fresh ginger.
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> Sounds good to me.

It is! In fact, I made a quick coleslaw dressing last night out of
only Mirin and rice vinegar. Just add pepper. Perfect!

Now that I think about it. A native Hawaiian gave me a verbal recipe
for a marinade with booze (amounts "to taste", but she didn't call it
teriyaki. I titled it Hawaiian Marinade when I wrote it on a sticky
note. It's still attached to the inside of a cabinet door, that I
used the way people use their phones and tablets now. Looked at the
recipe - there are two either/or's. Either soy sauce or peanut butter
and either 7-Up or Coke. I'm guessing soy would be a nod to Korea and
peanut butter would be a nod to Thailand. I haven't tried the peanut
butter version, but it's probably very good on chicken. Not sure what
the either 7-Up or Coke is about and don't remember what I used, maybe
it was whatever was on sale.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.