Teriyaki Sauce

Shana · Posted: Thu Apr 27, 2006 9:55 am Post subject: Teriyaki Sauce

Okay, just for our poor friend ManlyMcMuscles who is hooked on low carb Teriyaki Sauce....
This should satisfy the cravings if the worst case scenario comes to pass & you can't find teriyaki sauce anywhere:

1C soy sauce
1/3C splenda
3 Cloves Garlic - minced - add more if you like! Garlic rocks!
1 large hunk of fresh ginger (about thumb size for me - 1 1/2in long x medium big around lol) skinned & grated. Again, add more if you like because Ginger rocks too!

In a medium bowl (or the bowl you'll be marinating in if you're using it as a marinade) combine the soy sauce & splenda - stir until splenda dissolves. Add minced garlic & grate ginger directly into the bowl. Mix it well & enjoy!

If you're not planning to use the entire batch as a marinade immediately, put it in an airtight container (smallish used pickle jars work well) and it will keep for a week or so - assuming it lasts that long

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

I'll give it a shot! Thanks.

How do I "mince" garlic? I may use a little less ginger and a little more garlic, since I'm not a huge ginger fan.

Also, I should plan on discarding after a week? I only use 1tbsp or so per night, so it would probably take me a few weeks to go through this much.

How thick does this make it?

Shana · Posted: Fri Apr 28, 2006 12:27 pm Post subject:

Mincing garlic is just a fancy way of saying super fine chop

As far as subbing more garlic for ginger, I'd be a bit careful with that at least at first - the ginger flavor isn't really all that strong, so you might want to make it according to the recipe & then adjust it to taste

I would check the sauce after a week or so before using it, just in case, but it *should* keep a bit longer.

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

DogMa · Posted: Fri Apr 28, 2006 12:37 pm Post subject:

Nope, honey's just another form of sugar.

You can also buy minced garlic in a jar if you want, Manly. It's not as good as fresh, of course, but it's easier if you don't use a lot of garlic or don't want to take the time. It keeps darn near forever in the fridge.

Shana · Posted: Fri Apr 28, 2006 12:46 pm Post subject:

If you like it really thick & sweet you might want to try using the splenda brown sugar blend - it DOES have 3 carbs (not sure if it's per tbls or tsp), but it might thicken things up & make it sweeter.
Another thing you can try is simmering the mixture to thicken it up.

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

falisamarie · Posted: Fri Apr 28, 2006 1:27 pm Post subject:

Manly you are right it does but I think I read somewhere here that Sweet n Low makes a brown sugar that does not use sugar,

Lisa

just_julie · Posted: Fri Apr 28, 2006 2:04 pm Post subject:

Simmering is the way to go. This sounds so good - I'm gonna try it too!

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

I just made some of this and it is WONDERFUL!!! It is a lot thinner than I like, but I am simmering it now so it can hopefully thicken up a bit. I'm not really sure if I used enough garlic, because I bought some minced garlic in the jar. I just used three spoonfulls (a regular sized eating spoon).

Either way though, I am going to really enjoy this sauce.

I always grill chicken and then put a tbsp of sauce in a ziplock bag...then shake it up for a while. That usually gets a nice coating on the meat. I can't wait to try this tommorow night.

Edit: I finished simmering it and it is still pretty thin, but very good regardless. YUM!

Pashta · Posted: Sat Apr 29, 2006 9:35 am Post subject:

Corn starch mixed with water, just a teeeeny bit, will thicken it. Not sure if it has carbs though.

electra000 · Posted: Sat Apr 29, 2006 10:05 am Post subject:

Ascicles,

Here is another Teriyaki Sauce recipe:

South Beach Teriyaki Sauce

1/2 cup light soy sauce
1/2 cup dry sherry
1/4 cup sugar-free pancake syrup
1/4 cup ground arrowroot
3 tablespoons red wine vinegar
4 cloves garlic, crushed
1 teaspoon ground ginger
1/4 teaspoon hot-pepper sauce

In a food processor, combine the soy sauce, sherry, syrup, arrowroot, vinegar, garlic, ginger, and hot-pepper sauce. Pulse until smooth. (Keeps covered in the refrigerator for 1 week.)

Makes 1 1/2 cups

Nutrition:

Per 2 tablespoons: 30 calories, 0 g fat, 0 g saturated fat, 1 g protein,
5 g carbohydrate, 0 g dietary fiber, 0 mg cholesterol, 420 mg sodium.

Let me know if you try it. Sounds really good ! Terri

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

Unca_Tim · Posted: Sat Apr 29, 2006 2:31 pm Post subject:

A,

To thicken, you might look into Guar Gum.

I'm not sure of the numbers on it, but just the tiniest pinch REALLY thickens things up.

Check the numbers 1st of course....