Reviewer:

Reviewed: May 8, 2013

Just superb! I did add a dash of ginger just because I like it, but wow, I'll never buy a bottle of the stuff again. Excellent recipe. Thank you so much for sharing.

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Reviewer:

GYPSYLADY3200

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Living In: Gallatin, Tennessee, USA

Reviewed: May 8, 2013

I've been searching around looking for a teriyaki recipe to rival one a friend once made for me. All have fallen short until this one. This recipe is -delicious-. Do yourself a favor and give it a try. I followed it to the letter including all of the galic.

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Archanox

Reviewed: Apr. 30, 2013

Just finished this recipe. I love cooking asian food, so I'm fairly critical of the recipes I get. This recipe was delicious, I substituted the Black Pepper and Red Pepper flakes for a chili oil that I have, I also added about 1 1/2 tbl spoons of Pineapple juice. Before the juice I thought was a little salty seems to be delicious. I also added the cornstarch, love Thick Teriyaki!!

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Reviewer:

brittmgall

Reviewed: Apr. 3, 2013

There used to be a little hole in the wall restaraunt in Washington. They made their own Teriyaki sauce with steak over rice. I would eat there once a week. This tastes just like it, boy did I miss it. This recipe is amazing.

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Reviewer:

Lhumphrey86

Reviewed: Mar. 2, 2013

A few years ago, I pulled together a complete Japanese meal for my father for his birthday (after he came home from Japan raving about the amazing food). I used this recipe for both the chicken yakisoba and as one of the dipping sauces for gyoza and WOW does it beat the pants off of anything you can buy in a store! Even the owners of the Asian store down from my house loved this recipe (now they know why I've turned down all of their bottled teriyaki sauces since). I've made triple batches and bottled it up to have in my fridge (strain it through a cheesecloth first, or you'll taste nothing but garlic and ginger). Absolutely wonderful recipe and so easy to pull together!

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Reviewer:

Amanda

Cooking Level: Expert

Reviewed: Feb. 28, 2013

I was looking for something to used with stir fry and this came up. I'm gluten intolerant so must use a gluten free soy sauce when cooking. Store bought teriyaki cannot be trusted. The changes I made were quite a few. I used plain old white zin for the wine, and only 1/3 cup. I used a half cup gluten free soy sauce. Plus I added a dash of fish sauce. I added all of the liquid ingredients together and let it simmer for about 10 mins. All the solid ingredients went in next. Because I didn't have fresh ginger, I added three candied gingers and a couple dashes of powdered ginger. I also used brown sugar instead of white. This turned out GREAT and was a perfect compliment to my stir fry. I'd give it five stars, but I made a lot of changes. I didn't think the recipe needed a full cup of soy sauce.

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Reviewer:

Skitzoid Lady

Cooking Level: Expert

Reviewed: Feb. 7, 2013

This is a great sauce. I ended up using marsala wine since I didn't have any mirin on hand. The only other change I made was to add some corn starch to it to thicken it, because I like sauces to be thick. My son couldn't get enough and he is super picky.

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Reviewer:

Janine

Reviewed: Jan. 27, 2013

Great recipe. I cut the sugar by substituting Mirin with real Sake and a dash of pineapple juice. I also used raw cane sugar rather than white refined sugar. This gave the sauce more caramelization. I added a tablespoon of hot Thai chile sauce to the simmer as well. Perfect balance between sweet/salt/heat. Thanks for the recipe!

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