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spring 2010

This Teriyaki sauce recipe is fairly concentrated and intended more for marinading, than used as a condiment. Diluted with a little more soy sauce and some honey it would be perfect for dipping Tempura vegetables.

I've listed garlic as optional as traditionally in Japanese culture garlic wasn't used, however it is often found in most Teriyaki sauces today. You could easily add some garlic to half the recipe and create two small bottles - one of ginger and one garlic styled.

Use the Teriyaki sauce to marinate chicken nibbles, salmon fillet or tofu for the barbecue. Add a few tablespoons to your burger mix, or drizzle it over a bowl of your favourite noodles.

  • Teriyaki Sauce
  • 1½ cups of water
  • ¾ cup of brown sugar
  • 3 tablespoons of cornflour
  • 1 cup of soy sauce
  • 3 tablespoons of freshly grated ginger
  • 6 cloves of garlic, finely chopped (optional)
  • 2 tablespoons of Mirin, another sweet wine or sherry
  1. In a small saucepan place the water, brown sugar and cornflour.
  2. Mix well to combine and continue to stir over a medium heat until the mixture thickens and begins to simmer.
  3. Add the soy sauce, ginger and garlic and just bring to the boil.
  4. Remove from the heat and add the Mirin.
  5. While still very hot pour into sterilised bottles and seal immediately.
  6. Makes about 700mls or 2x 350ml bottles.
  7. Stores indefinitely refrigerated.
  1. Too often we find ourselves grabbing for convenient pre-made mixes, dressings and sauces, when most of them are extremely easy to make and store at home from scratch. Homemade they are more economical, tastier and best of all as nature intended without unidentifiable E numbers, long lists of anti-caking agents, acidity regulators, colours and preservatives.
  3. The Self-Sufficient Kitchen is my place to share recipes for items you could pick off the supermarket shelf, but you really ought not to. Made on a rainy day these recipes will keep your pantry well stocked for impromptu entertaining or moments when you need some extra time or inspiration without a trip to the store. These recipes also often make great gifts to share with friends and family.

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
Japanese Recipes · Magazine Recipes · Pantry Recipes · Sauce Recipes · Self Sufficient Recipes · Spring Recipes
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