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| Category: | | Other | | Style: | | Japanese | | Servings: | | Condiment Supply |
Description:
This is what I use for teriyaki sauce. It takes some work, but is worth it.
Ingredients:
4 bottles Kikoman Teriyaki sauce
16 oz cane or rice sugar
16 oz water
2 oz pureed ginger
6 cloves of pureed garlic
touch of white pepper
20 oz venison steak.
2-3 gallon pot
cheesecloth
cookie sheets
Directions:
Puree the garlic and ginger, mix in the pepper and sugar.
Slice the venison into thin strips, about 1/4" thick.
Pour the teriyaki sauce into the pot, along with the extra water.
Bring to a boil.
Add the sugar and spice mix, stir until dissolved.
Add the meat.
Bring to a low boil. Keep an eye on this, as the boiling point will drop as water is evaporated and you don't want to carmelize the sugar to the point that it precipitates. You want to reduce this to about half its original volume.
Take out the meat and spread it on cookie sheets. Put these into the oven at a low temp of about 150-200 degrees to dry the meat out to your own satisfaction.
Pour the sauce through the cheesecloth to filter out the spice remnants. Bottle the sauce in the Kikoman bottles, relabel with "Bambi-Sauce" labels, and enjoy. 
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