Golden Dragon Teriyaki Sauce Hack

or, What to do When They Discontinue Your Fave

It's inevitable; I find a product I absolutely love, use it for years, then they discontinue it.  It's happened to me lots, and it's disturbing. I set out to duplicate Golden Dragon Teriyaki Sauce with this kitchen hack.

I set out to see if I could match it somehow, right here at home, using readily available ingredients. I looked into what is actually in the Golden Dragon Teriyaki Sauce, and tried to figure out the ratios.

I've made two kinds of homemade wine this year; plum and apricot. 

The last bottle in each batch wasn't full to the top, so I decided I would use that as a substitute for the mirin wine called for in the recipe. The wine is not sweet, which is what makes it so similar.

Tweaking and testing, the final taste test was eye opening.  There is a huge difference between home made and mass produced.

Other ingredients are garlic (homegrown from a friend) and chopped ginger root, soy sauce and sugar. This recipe is from the Daring Gourmet.  Here's how it went;

Ingredients For This Golden Dragon Teriyaki Sauce Hack

Here are the amounts;

1/2 cup soy sauce

1/4 cup brown sugar

3 tablespoons wine, sherry or mirin (or in my case, home made plum or apricot wine)

1 1/2 teaspoons minced ginger root

1 teaspoon garlic, minced

1 tablespoon honey

1 teaspoon sesame oil or other vegetable oil

3 teaspoons cornstarch mixed with 1/4 cup water (optional)

Garlic and ginger, peeled and chopped finely.

Method

First, place the garlic on a board, and flatten it with the flat of a large knife, then chop it, holding the point of the knife in the fingers, and moving the other handle end up and down. This gives a finer texture than simply chopping alone.

Ginger can be chopped in the same way, after peeling and cutting it into slices.

Add them to the measured soy sauce, wine and sugar in a saucepan. Stir as the mixture heats up so that nothing burns on the bottom of the pan.

Stir to mix and boil for four minutes. 

You can also thicken it with cornstarch if you want to use it for dipping sauce or basting, make sure you mix the cornstarch with some cold water before adding it or it will be lumpy.

This will keep in the fridge for several weeks, if it lasts that long.

Use as a marinade for pork, chicken or beef, for delicious flavor and tenderness. Put the meat into a ziploc bag with a splash of this Golden Dragon Teriyaki Sauce Hack, and leave it overnight, turning occasionally.

Broil or put in hot oil in a cast iron frying pan for best effect. Searing will hold the juices in the meat, while the sauce will burn onto the surface.

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