Pomegranate Teriyaki Sauce Recipes

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

PINEAPPLE TERIYAKI SAUCE

Steps:

• In a mixing cup, combine the 100% fruit juice, broth, soy sauce, mirin, garlic, and ginger. Add about 8 grinds of black pepper.
• Pour the Teriyaki Sauce into a 1-gallon resealable plastic freezer bag and add the oil. Add the desired beef, seal, and marinate at room temperature for 30 minutes.
• Discard the marinade after using.
• For a stir-fry sauce, do not use the oil, but mix in the cornstarch.
• Add to the wok at the end, cooking just until the sauce thickens to coat the other ingredients, 60-90 seconds.
• This sauce keeps, covered in the refrigerator, for 2 days.

SZECHUAN SAUCE RECIPE

Steps:

• Whisk all of the ingredients except the cornstarch together in a small pot. You can blend them in a food processor or blender if you'd like.
• Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
• If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.
• Cool and serve.

JAPANESE RESTAURANT-STYLE TERIYAKI SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan, combine soy sauce, mirin, and sugar. Add more sugar, if desired.
• If you are using the optional fresh ginger root and/or garlic, slice or chop the ginger and garlic and add it to the other ingredients. Over medium-high, heat skillet while stirring the mixture well.
• Lower heat to medium and bring sauce to a boil, then turn down the heat to low. Simmer sauce for a few minutes until it reduces slightly.
• Remove pan from heat and allow teriyaki sauce to cool.
• If you added ginger root or garlic to the sauce, strain the sauce to remove the ginger and garlic pieces using a strainer.

HOMEMADE TERIYAKI SAUCE

Steps:

• Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat. Add cornstarch and mix thoroughly. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.

POMEGRANATE TERIYAKI SAUCE

Steps:

• Stir ingredients together.
• You are ready to go!
• Marinade.

FRIED SOBA NOODLES AND VEGETABLES IN TERIYAKI SAUCE

Steps:

• Heat 2 quarts water to boiling for the noodles.
• To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to a boil over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.
• Boil the noodles until tender, drain well, toss with about 1/4 cup of the oil to keep noodles from sticking and set aside.
• Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.
• For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil. Saute celery and carrots until they begin to soften, about 5 minutes and add mushrooms and cook until they are soft and begin to give up their juices. Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat. Add the cabbage to the wok and cook until tender, about 10 to 15 minutes.
• While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.
• Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine. Add the teriyaki sauce and cook for 5 minutes to heat through and integrate flavors. Season with salt and freshly ground black pepper, to taste, and serve with fried noodles, topped with bean sprouts.

TERIYAKI SAUCE

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.