Teriyaki Sauce – Asian Restaurant Cooking Secrets

Teriyaki Sauce

The Best Teriyaki Sauce

This is a fantastic Teriyaki Sauce recipe.  I’ve taken my knowledge and experience from my professional Asian American training and brought you something that you’re really going to love.  Usually I show you recipes that you can dumb down a bit to keep it simple, and you can do that with this if you prefer, but I highly recommend you add every ingredient I’ve listed down below so you can share in the excitement I have when ever I make an Asian dish using Teriyaki.  It’s bold and full of flavor yet not overpowering and with this perfect balance you can make it thin or reduce it down to make a thicker sauce.

I use Teriyaki Sauce in the following recipes: Teriyaki Beef Jerky, Teriyaki and Mesquite Shish Kabobs and my Beef and Broccoli with Teriyaki recipe.  I’ve also got a Teriyaki Chicken recipe on the way.  So if you’re interested in any of these recipes, just click each one and it will take you straight the original posts.Teriyaki Sauce

Restaurant vs Store bought Teriyaki Sauce

In case you don’t know, my Mongolian Beef recipe is #1 on YouTube and it’s very similar to this Teriyaki Sauce recipe.  In fact, I often get comments on m video from people that claim it’s just Teriyaki Beef but that’s not true.  True Teriyaki has Mirin and Sake in it and those two ingredients aren’t in my Mongolian Beef recipe.  That’s like saying Ketchup is just Cocktail Sauce even though it needs horseradish to make it so.  The truth is there are a hundred different Asian recipes that have a combination of many of these same ingredients but they all vary, quite a bit, from one another in flavor.  It just depends on the amounts you add of each ingredient and different tweaks here and there.  Restaurant Sauces, however, always go big and bold and they don’t have to worry about preservatives.  Bottled sauces do and it changes the dynamics tremendously.  That’s why it’s hard to find a real good Teriyaki Sauce in a bottle.  I would recommend that you go for the thicker sauces if you’re going to buy one, however.  They’re usually the best all around.

Be sure to check out some of my other Asian Sauce recipes like Potsticker Dipping Sauce, Chinese Barbecue Sauce and my Sweet and Sour Sauce.

Teriyaki Sauce Ingredients:

1 cup Soy Sauce
1 cup Mirin
1/2 cup Sake
2 tbsp Rice Vinegar
1 cup Brown Sugar
1 tbsp Hoisin Sauce
1/4 tsp Garlic Powder
1/2 tsp Ginger Powder

Combine all of the Teriyaki Sauce Ingredients and bring to a boil, reduce heat to a simmer and reduce for approximately 20 minutes until you’ve reached desired thickness.

Tempura Lobster Tails with Dipping Sauce

Lobster Tails

Awesome Lobster Tails

If you thought Shrimp Tempura was good, you’re going to go out of your mind with this Lobster Tails recipe.  Especially if you your a fan of good Tempura because you’ve got the best of both worlds right here.  As you may or may not know, Prawns and Lobsters are in the same crustacean family, only Lobster’s are generally much larger.  So, from my perspective, bigger is better and I show you how to make Perfect Tempura Batter, in one of my older posts, and take you straight to one of the best appetizers ever invented.

Lobster Tails

What size Lobster Tails to use

I’ve been seeing 4 to 6 oz Lobster Tails on sale in just about every grocery store that has a seafood department for only about $5 bucks a piece, lately.  So you really can’t go wrong with that kind of deal if you want to give this a try sometime.  Really you can use just about any size you want.  You’ll just have to adjust the cooking time if you get any thicker than what I’m recommending here for this Tempura recipe.  Just be sure you buy enough Lobster Tails because these things are so delicious and they go down fast.

Check out my other Lobster recipes:
Stuffed Lobster, Steak House style Lobster Tail, Lobster Ravioli Sauce,
Lobster Bisque, Red Lobster Crab Cakes, Poor Man’s Lobster

Tempura Lobster Tails Ingredients:

2 Lobster tails, pealed and de-veined
Pinch of Salt to taste
Oil for frying

Tempura Batter
1 egg yoke
1 cup Tonic or Seltzer Water, Carbonated is the key
1 cup Flour

Dipping Sauce
1 teaspoon Hoisin Sauce
1/2 teaspoon Garlic Black Bean Sauce
1/4 cup Orange Chili Sauce

Cook and submerge your Tempura Lobsters in Oil for approximately 5 minutes at 375 degrees Fahrenheit.

Lobster Tails
See larger image

Additional Images:Lobster Tails
Lobster Tails

Presto 05420 FryDaddy Electric Deep Fryer


New From: $22.17 USD In Stock
Lobster Tails

Trout Amandine

Trout Amandine

The Best Trout Amandine

Trout Amandine is a classic recipe and it just so happens that I live near one of the most popular fly fishing spots in the nation.  You can pull Rainbow, Browns and Cut Throat Trout from several different rivers that are only minutes away from my house.  And, believe me, this recipe will dress to impress any fan of any of those fish.  I’d even dare say that the preparation of this fish can be easily done with Salmon too; at least the way I do it.

Trout Amandine

Prepare Trout Amandine

For Trout Amandine, I’ll cut and slice a whole cleaned fish, then marinate it in buttermilk, season with salt and pepper, then stuff it with lemon slices and a seafood medley.  At this point you can choose to grill, bake or pan fry the fish.  In this video recipe, I take it to the grill but you can do what you prefer.  After I cook for 5 minutes, I’ll carefully flip the fish over and prepare the topping which consists of fresh ground Almonds, butter, Amaretto and squeeze from a fresh lemon.  I brown the almonds in a pan with some melted butter just before I add the Amaretto and lemon juice and cook over medium low heat till it lightly caramelizes.  By then it’s time to pull the Trout off the grill and smother with the caramelized sauce.

Be sure to check out my Grilled Halibut, Smothered Salmon and my Blackened Chipotle Tilapia recipes!

Grilled Trout Amandine Ingredients:

1 whole Trout
1/2 cup Butter Milk
1 lemon, sliced
2 sprigs fresh Thyme
2 sprigs fresh Parsley
2 sprigs fresh Dill
Kosher Salt and Pepper to taste
Melted Butter for basting

Amandine Sauce
1 tbsp Butter
1/4 cup Almonds, chopped or sliced
2 oz Amaretto

Cook fish over medium heat for 4 to 5 minutes on each side and serve with the Trout Amandine Sauce.

Trout Amandine
See larger image

Additional Images:Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine