Published on 12th August 2010 10:35 AM
This dish is fairly simple to create from scratch. I see a lot of bottles of pre-made teriyaki sauce, but they always come across, in my opinion, far too thick and syrupy. I tend to like something a bit thinner in consistency, but don't want to loose some of the rich flavor.
My teriyaki sauce uses about four heaping tablespoons of brown sugar, a tablespoon of sambal oelek (a common