How To Make Teriyaki Sauce Part 2

Dec 24, 2012 Tutorials

Part 2  -

How to make Teriyaki Sauce?

Part 2 – Photo Essay and Teriyaki Sauce Version 1.

Ingredients and a few Words

First, having photos won’t be enough. Please have these ready, How much you need to create for a small family like yours ? We’ll  compute and list it here later but for now, please read on. This will help you familiarize with the process as well as ingredients used for flavor and aroma. I repeat, please don’t buy anything yet, keep reading. Thanks.

This process will create well over 30 gallons of Teriyaki Sauce, usually created in Japanese Restaurants, stored for up-to 15 days under 40 to 45F Temperature. A large container would hold the prepared sauce, chefs would refill their Sauce Tubs (Container that pours out the sauce when pressure is applied such as squeezing of the plastic bottle)

Common Ingredients for the Recipe are:

Required Ingredients : – (please add the term “some of the Ingredients”, for you can always tweak this or that to your liking later on)

• Soya Sauce, if you can get the mostly used brand called Kikkoman (link opens in a new window Kikkoman Corporation) . Having been a Waiter for a while in many restaurants, I have noticed that if customers are served even any other sauce on the table or in sauce, they can tell and will say, “This ain’t tasting right.” I don’t know what the difference is, perhaps this sauce is heavy, good quality and surely would contain higher amount of sodium, but one things seems different; quality fermentation of the soya apart from others. So i guess what you pay is what you get ? Yet again, all these are  my assumption, really. There is no reason to try with another soya sauce  if budget puts a wall in between you and Teriyaki Sauce. Those love cooking, can always create various sauces using different types of products, for crowds loving something doesn’t mean you you will.
• A large jar of fresh or concentrated Pine Apple Juice. Usually purchased in a can made of tea.
• About 1 little of Apple Juice, concentrated one.
• About 10 fresh oranges. If money ain’t tight, add 10 more. All these are for bringing great taste and aroma.
• A bunch Celery, cut into small pieces
• About 20 to 30 long size carrots, cut into small pices. The reason for cutting into small pieces is that they will soften faster when you cook them together with a mixture. See photo below.
• About 15 large  size onions, Cut them them in thinly sliced in circle size. This makes them the easier to dissolved.
• Get a big pan to hold about 30 gallon of content (Soya sauce, and the mixture to be cooked) Now that’s for the big party, for small, you can use what you have. Read later for my recommendation on the pot for a family.
• Cut the Rid-Eye Steak a large chunk of it. Cut the fats from the ends while saving the meat. Cut the meat vertically so you have a nice round-a-like steak that you can cook later. Separate the meat having 50 to 80% fat and cut them as you like, for they will be dumped in into the mixture to get the meat’s juice out (when it’s fully cooked, the steak will taste nothing at all)

Sauce is born with love and continued process.

Ask any Chef how much they love making a sauce. It’s because sauce is born with love and continued care. Even a slight mistake, the entire sauce will have to be dumped and for restaurants, that means loss of money. Chefs always spare time to create this sauce so they can stand by and prepare the sauce without any distraction which could lead to undesirable consequences such as too much tea, burning of the mixtures and so forth.

Step 1.  Get the Bowl and Mix and Heat

Get yourself a huge cooking pot, so you can cook the mixture for nearly 2 hours and it holds enough content and when boiled nothing spills. Having a large container helps speed up the process and it’s also safe, if you are considered about safety.

Place a Pot like the one shown below. There are some close-up pictures, have a look at them.  Here is a photo – what’s in this bowl ?  It’s self-explanatory, but if you need details here it goes:

Ingredients in the process of Extraction

• Soya Sauce nearly 60%
• A good bit of water about 10% – as the content heats up, water will evaporate. Having good enough water will ensure that when everything is extracted, water content is extremely low. It also helps cook the entire pot faster.
• Steak Fat, with some Steak meat; in practice, restaurants that serve steak, they keep steak with nearly 80 to 90% fat, cut and frozen and then used in the making of this sauce. Can you see some Steak and Steak with Fat in the photo ?
• Don’t be afraid to cook it longer so you can gain more juice out of everything you have in the bowl. Cook it for nearly 2 hours or more.
• Onion Rings, Carrots, Steak with Saturated Fat, Celery, a few slices of Ginger Roots. all these would roughly make up the rest of the percentage of the container.

Closeup view A :

Such a pretty think cooking and soon will go to trash. I feel like crying ? How about you mate ?
Sad story for you all  meat, vegetables and what else ?  I feel ya. As soon as they are extracted,
the container is made clear by removing them using a heavy duty filter which you can bring it close to the mixture and simply swirl into it and pull up and wait for juice to drop into the pot an then dump it. The main idea of adding these, then cooking for a long period of time is to extract their content, fat, nutrients and texture.

Are you a vegetarian ?  Ask the restaurant what their Teriyaki  sauce usages. You might want to avoid  Teriyaki if it contains by product of meats.  For vegetarian, I would recommend ordering Hibachi which is basically nothing but cooking with Soya sauce and does not contain any fat, sugar, and beat by products.

 Closeup View B

If you are making it call your neighbors to see your pretty bowl. They will
take pictures. Oh, not yours. This pot. You look a bit ugly, pardon me my English, you
are sweating like a pig. Come on mate, relax.

Footnote: Cut onions as you like, but thinner the content, the faster they will cook and
dissolve into the mass, a liquid container that i.s. What are those green things ?
You got it – a celery jut added for flavor.

Closeup View C

Footnote : The above photo shows a lot of steak. No you can really point

your fingers to at least one of them.

 Closeup View D

Footnote: So you have been cooking for two hours, and when will you know all these things have given-up their value to the liquid, i.e. has been extracted or dissolved becoming them alone ? Well, if you are unsure. Take a small piece of steak, put it on a hard surface, let it cool for a while, then press it with your thumb. Cab you feel stands of steak fibers come out
or the steak is slowly becoming bigger on the table as you press it down. It’s probably done. For another taste, take a piece of carrots out. Press it upon cooling, does it easily break
into chunks. Then the content has been extracted well. All is required is explained in the next step.

Close up view E – Makes me wanna eat all !

When all is extracted, (sad, as I wrote earlier) now appears. Look they all went into the trash can.

Keep in mind that this pot will create nearly 30 Gallons of Teriyaki Sauce. Hence ,it will require that amount of time and also because of the size of the pot– which you won’t be using at your home either.

Step 2 – How to Dump a Pretty ?

Another view of the same thing for Pretty Gone is twice Sad, really ?

Foot note on above picture : Use a heavy duty drainer, here, rather a small size is used. Steer it slowly inside pot, slowly bring it up, wait till dripping stops, then dump what is on the drainer into the garbage bin. Continue doing this to get what is shown in the following picture. While draining, please be extra careful since you are very close to the hot content and is possible, try to stay a bit further away from the pot and heating area as you continue doing this process. It may take a few while to make the pot clear so do not rush .  A quick note: Please make sure, there is nothing chunky matters left in the pot, the liquid as sauce in the making needs to be clear from now on.

View : I ‘m clear – Does fat and sugar count ?

What looks done,  can is ready to be tweaked.

A Note to myself : I will not leave this container
unattended even if it’s the Superbowl is live. Keep steering and keep coking
in low heat as you continue to step 3 and on ward.

Quick note: From here on, anything you add to the mix or pot should be in liquid form. Keep this in mind, please.

Step 3 – Sugar

It’s required mate if you are thinking otherwise. (Sugar. Sugar. Sugar a lot of it =  Teriyaki Sauce).

Think of that large container with all all juice from carrots, onions and what not and everything having strange taste. With sugar, it’s going to take the sauce into another territory – sugar land. Iin fact, it’s going to bring the sauce in an opposite direction. From salty, bitter, some what strange taste to Sugary Taste. Mix with warm water about 8 to 12 Large Scoop of Sugar in a plastic or any container then slowly pouring it in to the pot, continue steering as you move your hips side to side. Are you dancing for the sugar ?

Step 3 Photo A : Close up view of Sugar

Kindly Note:
From here on, i.e. Step 3 onwards,  anything you pour into the pot should be in liquid form. Please read that again, if you will.

Close up view showing sugar is added…….

Step 5 – Aroma

 It’s called Fruits to Open and Pour

Teriyaki sauce is pretty much nothing but a mixture of a lot of things, perfectly added so that not a single ingredient has the power to take over the flavor or taste of the sauce. In a way, Teriyaki is a sauce that’s highly balanced with a mixture of many ingredients.  For example, if you added too much of something, it would take the entire credit– sauce would taste one way, for example, if you added too much pine apple juice, the sauce would taste like a pine apple juice.  A delicate balance of  good extraction, mixing the right ingredients and cooking until it require no further cooking  is the main art of making Teriyaki Sauce.

To bring Flavor as well as Aroma, Restaurants add all sorts of things from freshly picked Raspberry to chopped Bananas (i.e. during extraction period not in liquid form though for Banana).

a few things for Teriyaki Sauce for Flavor and Aroma generally Fruits and Fruits Juices make up a great choice. These are just basic stuffs only. The better quality of Juices, the better the Quality of the Teriyaki Sauce is understood by Chefs and Customers.

3 Simple Items to bring up the Taste, Flavor and Aroma are :

1. Apple Juice
2. Pine Apple Juice
3. Orange cut into 2 slices

How much ? Just half a gallon of the first two and about 1o to 20 of the last one (Oranges)

Open fresh or concentrated cans of Apple Juice, and Pile Apple Juice (without any chunks, so get the one that is just only)

Open One to Half a gallon of concentrated can of  Fine Pine Apple Juice. Slowly Pour it in the pot. And Continue steering. Do the same with a fresh or concentrated Apple Juice. Exact amount for both of these ingredients can be disputed. Some prefer to add less, such as Quarts  (a quarter of a Gallon, U.S. ) so that a particular ingredient doesn’t take the credit for the entire content, for example, smell of pine apple juice taking over the Teriyaki Sauce by adding too much of Pine Apple. Less the better and perhaps more choices would be there to add. What more is there to add?  Keep reading.

Step 8 – Back to Back, Being Pretty Again

This is where those cut oranges come in.

Get about 10 oranges would do for this much but you could add a few more for flavor. Cut them from middle so now you have 20 individual oranges. Place them on the top and make them pretty. Well not exactly. Keep cooking, steer and don’t worry about a thing. The heat will make the orange juice go right back where it should and idea here is not to extract too much orange rather bring the Aroma.  Addition of orange makes it looks pretty and sure, a source of Vitamin C, a healthy sauce after all.  Don’t try to be concentrating either on the beauty part nor the nutrients part, reason is as I mentioned earlier, Too much of anything, sauce is dead!

Continue cooking the pot. You will start to smell a great aroma from the pot. That’s when you know, you are close to the end period. Interesting thing ? Any amount of water evaporated during the process of cooking for 2 hours, you can always add that. It’s best to add that earlier (i.e. before you add Sugar and other stuff). Careful not to put too much water either. When you added liquid form corn starch and liquid form Sugar, you’ve already added some water which may have been enough to cover up the lost (evaporated) water content.

Step 9 – Know when it’s done.

As you’ve finished adding everything into the mix. On low to mid heat, continue heating as the content boils. Using a large cooking spoon, steer and observe the consistency of the liquid, it should be slight thick, because as it cools it will be even more thicker. It’s not a bad idea to taste to check if it needs more sugar or soya sauce.

Store Teriyaki Sauce in Closed Container Leave Those Oranges For Flavor and Aroma

Step 10 – Pack, Pour and Serve.

Let the sauce stand for about an hour or so. When it has fairly cooled. Pour into a large container that has a tight lids. Refrigerate at 40 to 45F Temperature. It can last up to two weeks. So don’t worry, you won’t have to finish them today. If you are going to use a grill, use the small size, plastic tubes. Pour Teriyaki sauce into the tubes and have them ready when you head out to the table to cook for customers. Once refrigerated, the sauce can be kept for 2 weeks or so.

To use as a Dip in Sauce, many prefer to heat it for about 10 to 15 seconds per 12 ounce. Don’t let it boil, it will spit every where in the oven. Just make it warm enough for your dip in sauce.

Two chefs below are pouring the freshly made Teriyaki Sauce into their Plastic Tube, to be used to cook on Japanese Grill. Here are the final photos

careful it is hot pour with caution. a Chef using it to cook for a table waiting outside. He is pouring it into the plastic tube which is handy for pouring into the meat or vegetable to be grilled at the iron grill known as Teppanyaki Japanese Restaurant.

Here is another chef,

a chef pours hot Teriyaki Sauce into a plastic container for cooking at the grill in front of customers. These small plastic containers are handy and useful as the end has a tube which pours out the required sauce when the tube is faced upside down upon applying pressure by hand such as squeezing it.

That’s it. You just  made yourself a Teriyaki Sauce. It’s time to practice.

Ingredients for a family

Requirement : 1 gallon of Teriyaki Sauce

For now, I don’t wish to leave you  empty handed. So let’s try to make with some estimate.  If you apply the rule below, it should work.

Divide the ingredient used  by The Volume of Teriyaki Sauce Made as discussed in this article which is about 30 gallons,  then multiply that number by the Volume you wish to make.

Example:

Teriyaki Sauce to Make :  1 Gallon of Teriyaki Sauce to be Make.

Our Requirement :

• 70% Soya Sauce = Roughly about  10 U.S. Cups
• [15 carrots / 30 Gallons ] x 1 gallon to make = About 1 Carrots
• 1 Large Strips of Celery cut into small pieces
• A large pot enough to hold about 2 to 3 gallons of water.
• [10 Oranges Used / 30 Gallons]  X  [1 Gallon Teriyaki Sauce to Make]  = about 1 Orange
• [ 1 Gal Apple Juice / 30 ] x [ 1 ] =  About 1 to 1/2  U.S. quart of Apple Juice
• About 5 chunks of steak with 80% fat, about quarter pound should be enough, add more fat content if you desire.
• 1 to 2 Fresh Ginger Root, cut into tiny pieces upon scrapping outside part.
• 5 to 7  Table Spoon Corn Starch
• 2 to 3 Sugar
• [15 large onions / 30] x 1 =  One to One and Half  onion cut into circles as thin as possible.
• [1 Gal Pine Apple Juice / 30] x 1  = Half  U.S. Cup Pine Apple Juice
• Anything missing is for your practice. Let me know he it went.

Kindly note: I will have a nice cut-out recipe for a family here soon so you can actually paste it on the wall of your refrigerator.

Bookmark this and other sections as Version 2 and 3 are being developed for you. We will learn together and create

our own unique Teriyaki sauce that is even more interesting than the one I discussed here.

UP NEXT………..

Teriyaki Sauce Version 2.0

This and Healthier as it can be.

I’ll have it here soon. I would love to know how you are making yours with the information we read together here so far.

Drop me a few questions or anything you would like to share.

Thanks for reading, see you soon.

For now,

Teriyaki Rules!

– Ruben

Tags: Cooking, Creating Sauce, Hibachi