Posted by: literallydelicious | March 8, 2010

Teriyaki Sauce

Here’s the recipe for you, Susan. It’s easy to make, and you can adjust it to your liking. I always use low-sodium soy sauce because it’s so easy for things to get too salty.

And if you want to thicken a bit to serve on the side, just add some cornstarch and heat it on the stove.

This is wonderful grilled with thick tuna steaks. Yumm!

***

Teriyaki Sauce

1/2 cup soy sauce

3 tablespoons brown sugar

3 tablespoons olive or canola oil

2 tablespoons white-wine or cider vinegar

2 tablespoons sherry or chicken broth

2 tablespoons unsweetened pineapple juice (store the rest of it in two-tablespoon portions in the freezer)

2 minced garlic cloves

1 1/2 teaspoons ground ginger (can substitute diced or grated fresh ginger)

Combine all ingredients and mix well. Store in the refrigerator.

To use as a marinade, coat meat and let sit in the refrigerator for one hour.

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Responses

  1. Thanks! I’m going to try that, and I won’t wait until I grill tuna. (Ick factor just struck. Blech.)

    • You don’t like fresh tuna? They always have some beautiful chunks at Bodean’s Seafood. I like it grilled with this sauce, or we’ll sear it and serve it with soy sauce with a little lime juice squeezed in. It took me three or four pieces to get it seared just right, ’cause you only want to cook about the outside, oh, I dunno, 1/16th of an inch or something.

      Yumm, I’ll have to fix that next week.

  2. Blog. Please blog. Tell me something to cook for supper.

    • Ugh, been busy with the day job. I’ll get some stuff up this weekend for sure.


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