Teriyaki Rice Bowl

[cirk]

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!

 

[IamMadMan]

I'm lazy, I buy my teriyaki sauce

 

[dwfisk]

I asked a similar question, this is what I got back. Landarc nailed it!
http://www.bbq-brethren.com/forum/showthread.php?t=166556

 

[cirk]

I asked a similar question, this is what I got back. Landarc nailed it!
http://www.bbq-brethren.com/forum/showthread.php?t=166556

So which one did you like?

 

[landarc]

what kind of sauce would you prefer?

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

 

[deepsouth]

what kind of sauce would you prefer?

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

all is good.

:wink:

 

[landarc]

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.

 

[cirk]

what kind of sauce would you prefer?

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

Not sure. WWLD with the above?

 

[dwfisk]

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

 

[landarc]

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.

 

[cirk]

Thanks as always guys!!! Off to the Asian stores in the morning.