Reviewed: Mar. 30, 2012

I made just as written (using Shoyu, an organic naturally brewed soy sauce) and it was so salty if knocked my socks off. I wonder if people are using different soy brands hence the varied reviews. I added 1/2 c. pineapple juice and 1/2 c. water and I'll use it, but I"m worried about cooking it down when stir frying. I'll keep looking.

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peony

Reviewed: Mar. 20, 2012

One of the best Teriyaki Sauces/ marinade ever. Full flavour and it's simple and basic.

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Prevacid

Reviewed: Mar. 12, 2012

Excellent and easy! Kids loved it! Make sure you watch the mirin so it doesn't caramelize.

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PGILBROUGH

Reviewed: Mar. 3, 2012

Agree that it was a bit salty. But cut in a little honey, pinch of orange zest and a squeeze of fresh orange juice. And, man-Oh-man! Were those some tasty country ribs braised in it!! Good stuff!

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01BigD10

Reviewed: Jan. 29, 2012

I found this recipe to be too salty. I halved the recipe when I made it. To the half recipe, I added 1tsp cornstarch dissolved in 1/4 cup water. I added the water cornstarch solution gradually when the sauce was boiling vigorously, and immediately turned the heat down after that. I also added an additional 1-2 tablespoons light brown sugar. The water did an OK job of taking care of the overwhelming saltiness, the cornstarch thickened the sauce nicely, and the brown sugar mellowed the flavor out a bit more.

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chulabel

Reviewed: Dec. 30, 2011

I didn't have any mirin, but I substituted a bit of water and a bit more sugar (I used brown sugar) and this sauce turned out great! I also added some corn starch to thicken it a bit. Could have used a bit more perhaps, but flavor-wise, this was fantastic.

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Erica

Reviewed: Dec. 11, 2011

Delicious! I thinned out my regular soy sauce w/water, and added about 2 T cornstarch at the end (mixed w/1/4 cup cold water) to thicken it up. Served over brown rice and steamed vegetables.

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plantstrong

Reviewed: Oct. 14, 2011

This recipe is fantastic! I used it to marinate chicken wings for a party and it was a hit. No leftovers!

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debeader

Reviewed: Sep. 14, 2011

I have used this recipe many times for chicken marinade for the past couple years; twice for BBQ's with approx 50+ guests and it has been a hit with both adults & the children each time! We did have to substitute the Japanese sweet rice wine with regular white wine this last BBQ, but it still tasted great! This is now my "go to" teriyaki marinade from now on.

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fam0f4

Reviewed: Sep. 13, 2011

This is absolutely wonderful. It is so versatile. I have used it on tofu, tempeh, chicken, salmon....the list just goes on and it turns out wonderful each time! Thanks for sharing

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