This reminds me of working in a brewery/restaurant kitchen in the middle of a rich Midwestern suburb (read: white as white gets), we wanted to do teriyaki wings. Instead of letting us make our own sauce, our idiot manager brought in a premade sauce made by a Chinese company in “the Korean style”. So it was a Chinese-made Korean-style Japanese-American sauce. Fucking what? Especially silly considering real teriyaki sauce is just four very easily attainable ingredients in more-or-less equal parts.
You flavor a neutral oil with the ginger and garlic (don’t burn), add the brown sugar, a bit of soysauce, caramelize, add water, mirin or cooking wine slowly until desired thickness. You can do cornstarch slurry to dilute the flavor while maintaining the thickness.
You can toast some sesame at the start for that flavor.
The caramelized sugar may solidify if the liquid is too cold, redissolve it by increasing heat and/or liquid.
This reminds me of working in a brewery/restaurant kitchen in the middle of a rich Midwestern suburb (read: white as white gets), we wanted to do teriyaki wings. Instead of letting us make our own sauce, our idiot manager brought in a premade sauce made by a Chinese company in “the Korean style”. So it was a Chinese-made Korean-style Japanese-American sauce. Fucking what? Especially silly considering real teriyaki sauce is just four very easily attainable ingredients in more-or-less equal parts.
I wish to know this four ingredient teriyaki recipe.
Ginger, garlic, soysauce, brown sugar.
You flavor a neutral oil with the ginger and garlic (don’t burn), add the brown sugar, a bit of soysauce, caramelize, add water, mirin or cooking wine slowly until desired thickness. You can do cornstarch slurry to dilute the flavor while maintaining the thickness.
You can toast some sesame at the start for that flavor.
The caramelized sugar may solidify if the liquid is too cold, redissolve it by increasing heat and/or liquid.