I got some teriyaki sauce recently at the store and it is pretty good tasting, but very watery. Are there any store bought teriyaki sauces with a consistency more like BBQ sauce or something like that?
I would say that Soy Vay Teriyaki would probably be close to that consistency, depending on how thick your BBQ sauces run.
It’s my favorite of the generally available in American Mega Mart options.
Soy Vay is definitely thicker than your average Kikkoman teriyaki, but still somewhat thin. I recent found a teriyaki basting sauce that was considerably thicker. It wasn’t what I would call easy to find though. It was after searching in multiple locations because, I as well, wanted a thicker teriyaki. Unfortunately, I didn’t save the bottle and can’t help with identifying the brand.
You can thicken any store bought or home made teriyaki with a cornstarch slurry.
Well, again, sticking to vaguely common and available. What would probably be best is for @Wesley_Clark make their own, as it is one of the dirt simple sauces, and while doing so, they’ll have the option to reduce the moisture or add a thickening agent: agar, cornstarch slurry, etc.
This should work as a starting option, add a bit more cornstarch, little less water, and it’ll be thicker. Plus, you can add a lot more than this (very basic) sauce. Some red pepper flake for heat, a little onion powder, whatever makes you happy.
Alternatively I’ve made a roux, then gradually added a thin sauce, which can come out very nice.
I use this as a dipping sauce:
I’m a teriyaki sauce fan, and used to make my own in the pan from soy sauce, mirin, sake, and sugar. And I like it thicker, too, so I thickened it. It always tasted better than any bottled sauce.
Then I found this stuff. It’s thick, and it is made with higher quality ingredients. Don’t be fooled by the name; it isn’t barbecue sauce, but high quality teriyaki sauce. It tastes even better than homemade. Highly recommended.
Seems like you could just thicken the store-bought stuff by heating it with a cornstarch slurry or adding arrowroot or something along those lines.
Or just cook it down until it’s the right consistency.
This Kikkoman sauce is really thick. I love it but I have trouble finding it in Canada these days.
Some places like BW3 has teriyaki sauce for chicken wings and it seems like it coats pretty well. Maybe look into restaurant supply places or even make friends with someone who works at a restaurant.
Otherwise, I’d cook down whatever you already have.
Yoshida’s. I think you get it at Costco. Good stuff!
Xanthan gum should do the trick.
Potato starch will do the trick too. With potato starch it won’t turn into jelly in the fridge as much as with cornstarch, but you have to stir it in really good or it might get stringy.
I made a point to look at the grocery yesterday. They had six items (!) that I’d call teriyaki like the Soy Vay, McCormick, etc. There were two kinds from Sweet Baby Ray; one was quite thin and the other quite thick. I think ‘Sweet Teriyaki’ is the thick one.