The rice was cooked in turkey stock I made from a free turkey.
I didn’t have any teriyaki sauce so I made some. It’s not as cost effective as buying it. It costs about three dollars to make 2/3 of a cup. But I can make it with stuff I already keep on hand and know that it’s not made with cheap stuff or end up throwing away most of a bottle in the future.
Cost per person: $2 plus $1.25 for the dollar store egg roll.
My teriyaki sauce is pretty cheap, but I don’t know what you’re paying for ingredients. Just soy sauce, brown sugar, fresh garlic and ginger, MSG, and corn starch slurry to thicken slightly and that’s always good enough for me. Looks good though, I made pork teriyaki this week.
Soy sauce, mirin, rice wine, brown sugar etc. The ingredients add up.
The mirin I usually omit for that reason. I put so much hot sauce on mine it hardly matters.
Teriyaki sauce is typically equal parts sugar, sake and soy sauce.
Yeah but I’m from Seattle, we have our own spin on things. And I just really like ginger and garlic
I think thats fine. One thing I would say though is you shouldn’t need the corn starch. The idea of teriyaki is that the sauce becomes shiny and thick as u cook it down giving the food u coat it with a shiny “teriyaki” look. I would recommend just trying it once. Properly made teriyaki chicken tastes amazing IMO.
It’s a bit of a crutch for using far less sugar, but maybe you’re right.