Home Made Teriyaki no Tare

I have to give this to all of you. Once you make it, you will shun the bottled stuff forever. It is a very simple recipe and the results are phenomenal. This is a truly authentic recipe. The bonus is if you can cook your chicken, beef, or pork over hot coals and glaze them with this. Just remember that the better quality of these ingredients will give you a much better product. I personally prefer golden brown sugar as opposed to refined white. Once you get this down, you can add ginger and other flavors to suit your needs. Chicken done with this is fantastic. Beef? You'll have to give it a try, but you will never look at teriyaki the same. BTW, if you all are interested, I may post recipes for the two dipping sauces you get at the Japanese steakhouses. The white "Yum,Yum" and the Ginger Soy. Let me know.

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Robert