I must say, living here in Hawaii, I have never heard of a Teriyaki Sauce without fresh ginger and garlic! The recipe we use is 1:1 soy sauce and sugar (or splenda if you prefer). Grate the ginger and garlic to taste (more garlic than ginger) and add a splash of mirin. Cook until dissolved. We marinate chicken, beef and even pork in this sauce and it is wonderful. Sesame seeds are often added as well.

Reviewed On: Nov. 30, 2010

Great recipe. We have been making almost this exact recipe for years except we make it a potato/macaroni with the addition of a little elbow macaroni. For our tastes, you definitely need all the eggs suggested in this recipe but I must admit we don't add any bell pepper. It repeats on too many of us!! This is a wonderful recipe for new cooks who need to start with the basics and then venture out to add other ingredients as they get more comfortable. Thanks Joslyn!

Reviewed On: Aug. 11, 2009

This is a recipe my family has been using for years with slight variation. My parents owned a restaurant and they tought us that the best flavor comes from meat on the bone so we use beef shank for soup. I have never made it in a slow cooker but do everything in one pot on the stove. Added diced tomatoes. We do take meat out once it is tender, dice it up and keep on the side to add back in later. Veggies get cooked in the meat broth to impart flavor into them as well. We pour the soup over a small amount of tiny acini de pepe pasta which is cooked separately and placed in the bowl first. As most restaurants, my mom always put a tiny dollop of butter on the pasta before the soup goes in. With some homemade bread, it doesn't get any better than this!!

Reviewed On: Feb. 17, 2009