I am looking for a Teriyake sauce Recipe.. I've been playing with a rice Steamer and I'm a big fan of it, I make a small bowl of rice for lunch every day now....I'm looking for a thicker sauce almost like a glazing sauce... Anyone got one? Also post any good rice recipies I can try

__________________
hum.....
1987 300TD 311,000M Stolen. Presumed destroyed

Somewhere around I used to have a recipe for this that worked brilliantly and was acclaimed by all who tasted it.


My cookbooks are all out in the garage. It was actually published in one; The Law School Cook book.

And it is freezing cold in there right now, and I am not sure of the location of it. I will look later...

But:

It involved as I recall, brown sugar, soy sauce, black pepper, a couple of spoonfuls of olive oil, (Wesson Oil could substitute) and I think some allspice. Maybe some ginger. Maybe something else...


You would marianate it overnight, and turn over the chicken or meat now and again for best results, before finally cooking..

__________________
1991 560 SEC AMG, 199k <---- 300 hp 10:1 ECE euro HV ...

1995 E 420, 170k "The Red Plum" (sold)

2015 BMW 535i xdrive awd Stage 1 DINAN, 6k, <----364 hp

1967 Mercury Cougar, 49k

2013 Jaguar XF, 20k <----340 hp Supercharged, All Wheel Drive (sold)

Soy sauce, Dark Karo corn syrup in sweet/salt proportions that suit your taste, I add very slowly cooked chopped garlic, a few red pepper flakes, a small amount of lime juice and a small amount of lime zest, and last a couple drops if sesame oil.

This is a great sauce for dipping egg rolls or something similar.


I take a dozen garlic buds, bust up the cloves, cut the stem off and crush then remove the skins. Chop the crushed cloves up medium size sort of 2-3X match head size. Take this rather large pile of garlic and put it into a heavy sauté pan, cover with canola oil. Heat this on the lowest heat your burner can adjust to, the oil will heat to just enough to get a small amount of bubbles filtering up through the chopped garlic. Cook very slowly giving it a stir every 10 minutes like this for about 30-45 minutes or until the garlic turns a light khaki color and is very tender. If the garlic is turning brown at the bottom of the pan you have it too hot!

This cooked garlic and the oil is then cooled, place it in a good plastic container and keep it in the refrigerator where it will last for a couple months! When you need it, a clean fork will allow you to scoop up almost pure garlic from the bottom of the container when you need it; with a clean spoon you can get out some delicious roasted garlic flavored oil when you need that.

The oil is fantastic any time you want to marinade or coat something for cooking on the grill or broiler, the cooked garlic is perfect for adding to sauces, or soups, etc.

When you do a pile like this at a time it’s so much easier to make use of it rather than doing garlic separate each time you need it. If you get to the point where you’ve used much of the oil covering the cooked garlic you just add enough oil to replace that which you’ve used, you want to keep the cooked garlic covered and submerged in oil to prolong the refrigerated life.

1/4 cup of cooked garlic, juice and zest of one lemon, two ounces of white wine, ˝ stick of softened butter, salt, parsley makes scampi sauce – put lemon juice and wine in sauté pan with cooked garlic, simmer until garlic liquefies and liquid is reduced to 1/4th, add salt, parsley, pepper, let cool to room temp. Once cooled stir softened butter into garlic/wine/juice/seasoning mixture, you don’t want the butter to melt and break down but to stay as an emulsification. You can use the scampi butter then or put it in an airtight container in the freezer for use later. In a very hot pan, a tablespoon of the garlic oil, add a dozen peeled deveined jumbo 21/25 shrimp, sauté 2 minutes, add premade scampi butter and toss to coat. Serve over al dente angel hair pasta with some freshly grated Parmesan or Pecorino Romano, Um! Um! Good!

Teriyaki sauce recipes are like most marinades, a matter of taste. The basic elements are the salty (soy sauce), sweet (sugar or mirin, a rice vinegar) and spice (ginger).