{"id":3404,"date":"2017-06-23T19:14:02","date_gmt":"2017-06-24T01:14:02","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3404"},"modified":"2019-02-01T14:44:11","modified_gmt":"2019-02-01T21:44:11","slug":"teriyaki-sauce-asian-restaurant-cooking-secrets","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/teriyaki-sauce-asian-restaurant-cooking-secrets\/","title":{"rendered":"Teriyaki Sauce – Asian Restaurant Cooking Secrets"},"content":{"rendered":"

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The Best Teriyaki Sauce<\/h1>\n

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.<\/p>\n

I use Teriyaki Sauce in the following recipes: Teriyaki Beef Jerky<\/a>, Teriyaki and Mesquite Shish Kabobs<\/a> and my Beef and Broccoli with Teriyaki<\/a> 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.\"\"<\/a><\/p>\n

Restaurant vs Store bought Teriyaki Sauce<\/h2>\n

In case you don’t know, my Mongolian Beef recipe<\/a> 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.<\/p>\n

Be sure to check out some of my other Asian Sauce recipes like Potsticker Dipping Sauce<\/a>, Chinese Barbecue Sauce<\/a> and my Sweet and Sour Sauce<\/a>.<\/p>\n