Restaurant Teriyaki Sauce

From: SugarKitty

On Jun 25, 2009

This was good, but not great. It made a good sauce for my stirfry but it wasn't like the teriyaki flavor i'm use to - i think it's missing something like rice vinegar or something else... also, i found it a bit too watery - i had to had extra cornstarch to it and i let it boil for a while but i still found it to watery... could use some pepper as well — a good base recipe - but i wouldn't end there - needs more spices and maybe a bit of something else. good quantity though.

From: pyrosilicate

On Jun 11, 2009

From: Chef #629868

On Oct 28, 2007

Chicken teriyaki is my husband's favorite and I have been looking for a recipe forever to match his favorite from a restaurant at home. This does it perfect!! I did substitute the cornstarch with flour (you have to double) and I didn't have any honey so I used light corn syrup. It really turned out awesome!! My sauce was perfect leftover, I wonder if it is the difference between cornstarch and flour???

From: Marilin

On Sep 28, 2007

I love a restaurant that makes a Teriyaki Chicken Bowl, but six dollars for rice and chicken just was too much. I made this for my boyfriend and I and we loved it. We made it the next week for his brother, who loved it, too. However I did find that I had to double the recipe to make enough for even just two people. Also, any left over sauce doesn't seem to keep at all. It turns into a thick blob of gunk when placed in the fridge. Hopefully the next person to review will have a suggestion!