Part of the reason that I used the steamed rice as a “cooking 101” post, was to see if it would actually go into the cooking 101 category….. it did not. There are buttons that do not work correctly, just in case you hadn’t noticed! I have my IT department working on solutions. Hint, hint Alex…..
I have also found, that when I create a post and use a link to another recipe that was used as well, it needs to be it’s own post. Otherwise it goes off somewhere into recipeland somewhere. They are created as a recipe, but do not really exist on their own. So today I have given homemade teriyaki sauce it’s very own post, instead of including it as a link for Friday night’s Teriyaki Salmon. It’s the first Friday in Lent, so I knew I had to post a fish recipe. No, I am not Catholic, but most of my friends growing up were. We had to eat at Mc Donald’s EVERY Friday because they serve Fillet of Fish! You are correct, I ate a hamburger while they were eating their fish.
I have never been a fan of processed, manufactured fish. Since they keep touting the benefits of eating seafood, I am trying to create more ways to prepare fish for dinner. I may have mentioned that Asian food is one of our favorite food groups around here, so this recipe is perfect. I am sure that you can also use it with chicken and beef and it would be just as tasty!
Homemade Teriyaki Sauce
Print recipe
| Serves | 2 cups |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Total time | 15 minutes |
| Meal type | Condiment |
Ingredients
- 3 Cloves fresh garlic (minced)
- 1 1/2 Tablespoons fresh ginger (finely grated)
- 1/4 cup organic dark brown sugar
- 1/2 cup low sodium soy sauce or tamari
- 1/2 Tablespoon dry mustard
- 1/4 teaspoon white pepper
- 1 8 ounce can crushed pineapple
- 1/4 cup fresh squeezed orange juice (I used Tropicana)
- 1/2 Tablespoon cornstarch
- 1 Tablespoon water
- 6 Ounces pineapple juice
Directions
| Mix the cornstarch and water in a small bowl, set aside. | |
 Mince the garlic | |
 Grate the ginger | |
 Pour all of the ingredients (except the cornstarch and water) into a saucepan. | |
| Heat and stir until the sugar is melted. Add the cornstarch mixture and continue to stir until sauce starts to thicken. | |
 Allow to cool and pour into a container and store in the refrigerator. | |
Note
The cornstarch mixture will not make your sauce super thick. You can omit it all together if you choose.
If you do not want chunks of pineapple in your sauce, simply use all pineapple juice instead.
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