Teriyaki Sauce Recipe
The teriyaki sauce recipe below was very popular at the spa and in our
restaurant. Be sure to use fresh ginger root.
1/4 oz minced
3 oz low
sodium soy sauce
1 Tbsp grated
fresh ginger root
crushed red peppers
cornstarch (2 Tbsp)
6 oz water
In a medium-small saucepan, weigh minced garlic, low sodium soy sauce,
and pineapple juice. Remove from scale and add grated fresh ginger root
and crushed red peppers.
In a 2 cup glass measuring cup, weigh cornstarch and water. Remove from
scale and stir to dissolve cornstarch.
Put saucepan on the stove and bring soy sauce-juice mixture to a
simmer. Add cornstarch and water mixture and heat, stirring constantly,
until mixture thickens and clears. Do not boil for more than 15
seconds. Remove from heat and serve.
One way to grate ginger is with a ceramic Japanese grater (see
above.) You rub the ginger across the nubby surface, and the grater
collects the ginger pulp and juice.
love our high tech microplane grater, which is sharp as a
razor and also easily grates citrus zest.
Yield = 21 oz 1 serving = 3 1/2 oz
per serving: 45 Fat: 0.1 g
(1%) Protein: 1.7 g CHO: 11.3
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any