Anyone want an easy teriyaki sauce recipe? My wife likes ribeyes and salmon marinated in teriyaki sauce for 24 hours. I simmer some of the sauce until it has syrup like consistency and baste the salmon with it before serving. I have also used it to make venison jerky. Sometimes I replicate hibachi grill with the sauce.

Slicer97 said:

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I realize that food is a really subjective and we shouldn't judge other people based on what they like, but I'm absolutely going to judge the eff out of you and your wife for marinating ribeyes in teriyaki.

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Alright, here's the thing. I actually agree with both of you here. Maybe it's nostalgia, but there was a place in College Station when I was there ('99-'03) on Harvey that was like a "tropical steakhouse"...I can't remember the name for the life of me - Kona Grill? Doesn't sound right, but I digress.

When I was broke and in college my Mom would come in town for parents weekend and we'd go there and I would crush a 16 oz teriyaki glazed ribeye, and it was the best meal I'd have the whole semester. It's just delicious...it's not a masterpiece steak, but damn, it tastes great.

If you've got a big ol' marbled ribeye, nothing better than S&P and a great crust. If they're a little more thin, it's great to give them a shot of flavor with the teriyaki or any other sauce. Just my .02

Also, on this front, if you haven't tried Bachan's Japanese BBQ sauce yet, you're missing out. It's phenomenal on everything - ribeyes included

aggiedadofpanda said:

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Slicer97 said:

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I realize that food is a really subjective and we shouldn't judge other people based on what they like, but I'm absolutely going to judge the eff out of you and your wife for marinating ribeyes in teriyaki.

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Alright, here's the thing. I actually agree with both of you here. Maybe it's nostalgia, but there was a place in College Station when I was there ('99-'03) on Harvey that was like a "tropical steakhouse"...I can't remember the name for the life of me - Kona Grill? Doesn't sound right, but I digress.

When I was broke and in college my Mom would come in town for parents weekend and we'd go there and I would crush a 16 oz teriyaki glazed ribeye, and it was the best meal I'd have the whole semester. It's just delicious...it's not a masterpiece steak, but damn, it tastes great.

If you've got a big ol' marbled ribeye, nothing better than S&P and a great crust. If they're a little more thin, it's great to give them a shot of flavor with the teriyaki or any other sauce. Just my .02

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Basically the same thing as Houston's famed Hawaiian Ribeye -- one of their most popular dishes.

Tanker123 said:

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Anyone want an easy teriyaki sauce recipe?

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Is there any other kind? We're not talking rocket surgery here.

I've made this recipe a lot. it is great and lasts in the fridge if you put in in squeeze bottles. Teriyaki Recipe

To me, that's what sirloin is for.

Relatively cheap cut (for steak) that plays well with a lot of other flavors.

FIDO*98* said:

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Tanker123 said:

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Anyone want an easy teriyaki sauce recipe?

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Is there any other kind? We're not talking rocket surgery here.

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You are absolutely right there is only one one recipe for teriyaki because it's not rocket science.

LPHA said:

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Lighten up Francis. Post your recipe.

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No Bucky. The thread was derailed by an offensive comment. You should not push the issue.

FIDO*98* said:

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Can you please post your recipe for a waaamburger with cries

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I will give you perspective since some of you want to be cute and abrasive. We lost an adult daughter to cancer two years ago while giving birth to our grandson. She stopped the chemo for the pregnancy. My wife has severe PTSD and I can't help her get rid of that trauma despite the fact I have helped many people with PTSD.

Therefore, I have dedicated my life to support my wife. I do all the domestic chores to include all the cooking. I do my best to cook different things for her every night. When I indulge in culinary tasks, it's more than just cooking. I put in my best efforts in the hope a delicious meal might provide some respite to her. Therefore, I do my absolute best to support and please her in everything I do for her. Considering some of the sophomoric personalities on this board, I would not be surprised if this perspective is met with abrasion as well.

Another perspective is I wanted to share my varied cooking skills, but that spirit was ruined early in this thread. The teriyaki salmon recipe I wanted to share could easily be the best you tried. I am disappointed in the direction of this thread. No good deed wil go unpunished.

LostTexasBoy said:

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This might be one of, if not THE strangest threads I've ever seen on the Food Board.

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Good because I am done with the food board. I thought culinary arts would be a benign topic to discuss. I was wrong.

The troll (if so) got me line and sinker.

Put the lotion in the basket or... the recipe on the thread.

Different take:

(Standing in a dimly lit kitchen, a person reflects on a bottle of teriyaki sauce, holding it gently in their hands.)

You know, there's something about this bottle of teriyaki sauce that speaks to me in a way I never expected. At first glance, it's just a simple condiment, sitting there on the shelf among countless others, but if you look closer, you'll see it's more than just that. It's a metaphor, a symbol of something much deeper.

Banality, mediocrity, disdain. You see, teriyaki sauce is a reminder of how far we've *******ized Asian cuisine and turned it into a Saki-party joke. It is the condiment of choice for the uninformed and unadventurous. The comforting blankee for the man-child at the sushi bar "who doesn't eat seafood" because he has the palette of a third-grader. You want to comment and tell them to grow up, but what's the point. Their unsophistication is but a small pebble in the avalanche of despair that our culinary country is being buried under. You can't change it, so put your head down and hope your bite of your otoro lessens the urge to gouge his eyes out with a chopstick.

There was a time for teriyaki sauce, before fish sauce and umami became overused staples and buzzwords for the poseur foodies to label the 500 pictures of their latest meal at Buddakan. A simple addition of the sauce to a bland chicken breast and you half-completed the "Asian" section of your fern-restaurant's menu. And the masses loved it, for good reason. It showed "culture" and "adventure", but also tasted good. It still does, I suppose, but its flavor cannot overcome the pungent bile of disgust and hopelessness one gets from eating it.

Can we go back to a simpler time, when teriyaki sauce and Reagan-era economics comforted you like a warm sweater in a chilly basement? Maybe, hopefully. One can dream. And one can occasionally sneak a dash or two of the teriyaki from the decades-old bottle it the corner of the garage fridge onto a steak and feel good again, or at least good enough to turn off the car, open the garage door and fight for another day.

If you look at his posts, he is just old.

Kikkoman Terriyaki Garlic and Green onion makes an awesome dip for sushi rolls