Alright there is a restaurant in Denver named kokoro. https://kokororestaurants.com/ They have a teriyaki sauce, it's sweet and think and just aa little salty. It's been my favorite for decades.
Alright there is a restaurant in Denver named kokoro. https://kokororestaurants.com/ They have a teriyaki sauce, it's sweet and think and just aa little salty. It's been my favorite for decades. Problem is that it's a few hours away, so I want to make it at home. This is where I need help. My current recipe is this: Equal parts soy sauce and mirin. Half cooking saki. A little fresh ginger, and garlic. Very little Sugar to taste, 30g white sugar. 1/3 sesame oil to 2/3 olive brown the garlic and ginger. Stir in sugar and caramel it. Add liquids, and reduce to thick My problem is it's is to salty, and the the writing consistency. Obviously this means to much soy for the salt. So anyone have tips or tricks to get it thicker and sweeter and less salty. I am thinking having the soy, increasing the mirin and maybe a corn starch slurry. submitted by /u/heisenbugtastic [link] [comments]
