Thursday, February 26, 2009

Make Your Own Teriyaki Sauce

I ran out of teriyaki sauce last week, but had soy sauce on hand. I decided to look at the contents on the bottle of teriyaki sauce and make my own. It came out even better than store bought teriyaki sauce!

I rinsed out the bottle, removed the plug pour top, and funneled in the following:

3/4 cup of soy sauce
1 1/2 cup of Goya white cooking wine mixed with two tablespoons of sugar, a tablespoon of onion power, and a tablespoon of garlic powder.

We had this over some thin steaks with stir fry veggies tonight. I slow cooked the meat and veggies in a good amount of teriyaki sauce, about three pours, and served both over *egg rice. My husband loved it!

I'm going to have it over salmon steaks on Friday.

* Egg rice is rice cooked with one scrambled egg. I prepare the rice as usual and add one raw scrambled egg. The rice comes out a little stickier than usual, but very tasty.

See more at the Make-It-From-Scratch Carnival.

Also see Kitchen Tip Tuesdays at Tammy's Recipes.

4 comments:

Kathy said...

The teriyaki sauce sounds delicious! Keep up the interesting posts! God's blessings as you homeschool!

Alexandra said...

Thanks so much, God bless you as well. :)

Anonymous said...

Just to be clear...do you add the egg to the raw rice and cook it all together? I LOVE the idea...SOUNDS yummy!

Alexandra said...

Anon, thanks for your comment and question. :) I've tried it two ways - I've dropped the scrambled egg in raw at the beginning for the rice cooking and the middle. Dropping the scrambled raw eggs into the pot of rice near the end tends to make the rice a bit less sticky. I like it either way. :) But yes, you cook it all together, easy and quick.

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