This is the best teriyaki sauce ever! I used it to make Teriyaki Chicken for PAC Spring 2010. Thanks so much for posting such a great recipe. I will make and use this often.
Great basic recipe. I increased the garlic by another clove, added twice the ginger and added about 1/3 more soy sauce. I also added more brown sugar until sweet as we like. I used with large chicken breast pieces, 2 red and 2 green peppers in large chunks, 2 bunches of green onions in about 2 inch pieces, one large sweet onion in large pieces. YUMMY!!
The sauce was great spooned over mackerel fillets, baked in the oven. The recipe made enough for two whole fish (mackerel are small to medium sized fish), with about 1/2 cup left over. Thanks!
Excellent! I made as directed except substituted splenda and a bit of molasses for 2T of the brown sugar. I used with chicken and vegetable stir fry. The flavor and consistency was just right. I especially liked the fresh ginger. I will definitely make again. Thanks for posting!
This was easy to put together and tasted exactly as I wanted. I made it as a condiment for Korean Hamburgers, but there was plenty left so I will try it for other things as well.
So yummy! I served it as a rice bowl with chicken. I didn't have fresh ginger, but I used 1/4 tsp ground ginger and it worked pretty well! Thanks!
This is very delicious!! The family and I love teriyaki. It is the same taste as teriyaki of Japan where I live. The compatibility of the chicken and the source is very good. It is wonderful. Thank you really for the loved taste.
Very good, even though my fresh ginger had gone bad and had to use ground/powdered (sub'd about 1/4 t.). I did add another clove of garlic as others had suggested, and a bit more brown sugar cause I like it sweet! I don't know that it's so much better than my favorite bottled brand, but I'll definitely make this again when I'm out of it. Thanks!
Awsome recipe ! I added more garlic and a lot more brown sugar just to suit my own tastes. Two thumbs up :)
this is great - you can add 2 T of red wine, too -