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.

Bacon Fried Shrimp with Pepper Jack Cheese

Bacon Fried Shrimp

The Best Bacon Fried Shrimp

When I first had Bacon Fried Shrimp, all I could do was melt into myself with pleasure.   I remember my head tilting back with my eyes closed as that bacon and shrimp exploded with flavor with each bite.  Oh… and did I mention the Pepper Jack Cheese?  Wow!  Each one of these prawns is stuffed with cheese before they’re wrapped with an entire piece of bacon, then they are each seasoned with black ground pepper before they’re fried to perfection.

Bacon Fried Shrimp

Grilling Bacon Fried Shrimp

Obviously this recipe is called, “Bacon Fried Shrimp” but don’t let that discourage you from taking these pork prawns to the grill.  These are perfect for barbecue’s and parties.  Technically you could even bake them if you’re little heart ever so desired.  It doesn’t really matter.  Just make sure, like any pork product, it’s cooked thoroughly and all the way through.  Oh, and just for kicks, I whipped up a Spicy Mayo Dipping Sauce I really think you’re going to like.  It really compliments the pa-pa-POW of the Shrimp!

Also, if you like this Bacon Fried Shrimp recipe, be sure to check out some of my other Prawn recipes like, Thai Red Curry Shrimp, Shrimp Scampi and Firecracker Shrimp, which is a lot like Bang bang shrimp if you’ve ever heard of it.  I have a huge list of other Shrimp recipes if you want to seek them out or look up my Shrimp Recipes playlist on YouTube.  These were just some of the ones I posted with this video.  So be sure to check them out.

Bacon Fried Shrimp Ingredients:

1 doz. Jumbo Shrimp, pealed and deveined
1 pkg Bacon, thinly sliced

Spicy Mayo Dipping Sauce
1/4 cup Mayo
1 tbsp Ketchup
1 tsp Worcestershire
1 tsp Sriracha
1/2 tsp Horse Radish
1 pinch of Dill

Cook your Bacon Fried Shrimp in 1/2 inch of Canola oil and fry for 5 minutes on each side, then serve.

Bacon Fried Shrimp
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Bacon Fried Shrimp
Bacon Fried Shrimp

Lodge Cast Iron Skillet, 10.25-inch


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Bacon Fried Shrimp

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
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Trout Amandine
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Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine