The Professors Tangy Teriyaki Sauce Food

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THE PROFESSOR'S TANGY TERIYAKI SAUCE



The Professor's Tangy Teriyaki Sauce image

Tangy teriyaki sauce with a hint of citrus. Easy to make and great for marinating, grilling, or putting on top of rice.

Provided by Professor Felix

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 20m

Yield 20

Number Of Ingredients 13

¾ cup sake
¼ cup white sugar
1 cup soy sauce
⅓ cup white sugar
2 tablespoons orange marmalade
5 teaspoons rice vinegar
1 tablespoon garlic powder
2 teaspoons sesame oil
1 teaspoon ground ginger
¼ teaspoon ground cayenne pepper
¼ teaspoon black pepper
⅓ cup cold water
2 tablespoons cornstarch

Steps:

  • Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
  • Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

Nutrition Facts : Calories 55.4 calories, Carbohydrate 9.7 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 723 mg, Sugar 7.8 g

RESTAURANT TERIYAKI SAUCE



Restaurant Teriyaki Sauce image

You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home.

Provided by JuniperNW

Categories     Sauces

Time 6m

Yield 1 1/2 cups, approx.

Number Of Ingredients 8

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
  • Mix cornstarch and cold water in a cup and dissolve.
  • After sauce is simmering, add cornstarch and water mixture, whisking well until sauce thickens.
  • Heat until sauce thickens to desired thickness.
  • Add water to thin if you over-thick it :).

Nutrition Facts : Calories 290.5, Fat 0.1, Sodium 2702.1, Carbohydrate 69.9, Fiber 0.6, Sugar 57, Protein 5.3

THE PROFESSOR'S TANGY TERIYAKI SAUCE



The Professor's Tangy Teriyaki Sauce image

Tangy teriyaki sauce with a hint of citrus. Easy to make and great for marinating, grilling, or putting on top of rice.

Provided by Professor Felix

Categories     Teriyaki Sauce and Marinade

Time 20m

Yield 20

Number Of Ingredients 13

¾ cup sake
¼ cup white sugar
1 cup soy sauce
⅓ cup white sugar
2 tablespoons orange marmalade
5 teaspoons rice vinegar
1 tablespoon garlic powder
2 teaspoons sesame oil
1 teaspoon ground ginger
¼ teaspoon ground cayenne pepper
¼ teaspoon black pepper
⅓ cup cold water
2 tablespoons cornstarch

Steps:

  • Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
  • Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

Nutrition Facts : Calories 55.4 calories, Carbohydrate 9.7 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 723 mg, Sugar 7.8 g

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