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Unread 10-18-2013, 04:54 PM   #1
cirk
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Question Teriyaki Rice Bowl

Anyone have any classic recipes for this mainly the traditional teriyaki sauce? Google is all over the place on this. I plan on doing sticky rice, Chimney grilled flank steak, and roasted brussel sprouts.

Any thoughts would be awesome Thanks!
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Unread 10-18-2013, 05:48 PM   #2
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I'm lazy, I buy my teriyaki sauce
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Unread 10-18-2013, 05:48 PM   #3
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I asked a similar question, this is what I got back. Landarc nailed it!
http://www.bbq-brethren.com/forum/sh...d.php?t=166556
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Unread 10-18-2013, 06:31 PM   #4
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Quote:
Originally Posted by dwfisk View Post
I asked a similar question, this is what I got back. Landarc nailed it!
http://www.bbq-brethren.com/forum/sh...d.php?t=166556
So which one did you like?
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Unread 10-18-2013, 07:55 PM   #5
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what kind of sauce would you prefer?

shiny, dull...thick, thin...sweet, spicy, savory...I got them all!
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Unread 10-18-2013, 08:02 PM   #6
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Quote:
Originally Posted by landarc View Post
what kind of sauce would you prefer?

shiny, dull...thick, thin...sweet, spicy, savory...I got them all!
all is good.

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είναι το είδος.
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Unread 10-18-2013, 08:12 PM   #7
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For thickening any of the options from that thread DWfisk linked to, I use Yuzu, which is arrowroot starch. However, one could also use potato starch. Arrowroot starch gives the most clear color of any starch.
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Unread 10-18-2013, 08:13 PM   #8
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Quote:
Originally Posted by landarc View Post
what kind of sauce would you prefer?

shiny, dull...thick, thin...sweet, spicy, savory...I got them all!
Not sure. WWLD with the above?
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Unread 10-18-2013, 08:21 PM   #9
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Quote:
Originally Posted by cirk View Post
So which one did you like?
Bob's Tare:
1 cup good dashi (steep 2 cups shaved bonito, 1 4"x4" bonito sheet in 2 cups 165F water, strain)
2 cups shoyu
1/2 cup Mirin (sweet wine)
1/4 cup sake (or sherry)
1/2 cup to 1 cup sugar, honey, sugar and honey, glucose syrup
2 tablespoons grated ginger
1 tablespoon grated garlic
1/2 teaspoon citrus zest, lemon and grapefruit work great, yuzu if you an get it
2 dried shiitake mushrooms, reconstituted, save water
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Unread 10-18-2013, 08:26 PM   #10
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Quote:
Originally Posted by dwfisk View Post
Bob's Tare:
1 cup good dashi (steep 2 cups shaved bonito, 1 4"x4" bonito sheet in 2 cups 165F water, strain)
2 cups shoyu
1/2 cup Mirin (sweet wine)
1/4 cup sake (or sherry)
1/2 cup to 1 cup sugar, honey, sugar and honey, glucose syrup
2 tablespoons grated ginger
1 tablespoon grated garlic
1/2 teaspoon citrus zest, lemon and grapefruit work great, yuzu if you an get it
2 dried shiitake mushrooms, reconstituted, save water
This is the one I normally roll with, it is the closest to what I riff, whenever I make teriyaki. If I was doing a rice bowl, I would use two batches of this, one as a marinade and one thickened with a little arrowroot for shine and sweetness on the rice bowl itself.
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Unread 10-18-2013, 08:40 PM   #11
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Thanks as always guys!!! Off to the Asian stores in the morning.
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