Post by Yoris on Apr 25, 2019 2:15:13 GMT -7
So, perhaps a number of years ago (or perhaps not so long ago), I experimented by scrambling the following ingredients together:
• Eggs
• a little sesame seed oil
• celery salt
• honey
• cinnamon
(Cinnamon and honey is a good-tasting combination, by the way.)
I think I was trying to come up with uses for celery salt when I tried this.
Anyway, it ended up tasting as close to teriyaki as anything home-made I had ever tasted, except for my sister's teriyaki salmon that she made once (in maybe the year 2003).
My definition of how teriyaki should taste is how spicy chicken teriyaki bowls at Teriyaki Stix tasted back when I ate them between the years 2004 and 2008 or so (when I lived in Utah; they don't have Teriyaki Stix around here to my knowledge). I really miss those spicy chicken bowls (I only had a few of them, like maybe three to six). This recipe didn't taste like that, but closer to it than anything else I had ever made at the time.
So, I was pretty excited about this, but I think I only made the recipe once or twice. Then, a few days ago, I wanted to make it again. So, I went to do so, and discovered that we were out of celery salt. That amazed me, since I didn't know anyone in the house besides me ever used celery salt. Anyway, it was gone. So, I had to improvise. I used garlic salt instead (it was a particularly tangy garlic salt that gave me garlic breath, and since the recipe had cinnamon in it, I didn't mind using it). Anyway, I also replaced the honey with blue agave sweetener (which tastes almost exactly like honey and perhaps has a slight celery-ish smell to it, although my primary reason for the change was because it's easier on my teeth than honey). Then I cooked it. It tasted pretty good, but probably different than before, and I'm not sure if it resembled teriyaki as much since it had been so long. I think I cooked this recipe twice.
Then, on 24 Apr 2019, after actually examining several teriyaki sauce recipes, I experimented with the following recipe, which is still pretty different from those (and no, I didn't add soy sauce):
• Eggs
• blue agave sweetener
• sesame oil (to fry the eggs in; it didn't take much)
• blended up dried chile peppers (a mix between homegrown ones and store-bought dried ones)
• cinnamon (a fair amount of cinnamon)
• garlic salt (what to me isn't a whole lot, but other people might consider it a lot; less than the amount of cinnamon)
• a tiny bit of ginger
• a little filtered water (I only added this because I added the chile pepper powder late and I wanted to get them evenly distributed; it worked, and the water evaporated and got absorbed by the eggs fairly quickly without negatively impacting matters)
I fried the eggs in a 10-inch cast-iron pan.
I believe this tasted considerably more like teriyaki than the original (but I could be wrong). Anyway, I really liked it, and I ate it in flour tortillas. I suspect that the recipe could be improved by adding a drop or two of some edible orange essential oil; pineapple might be another to try. Adding slightly more ginger might help, but it might hurt; I'm not sure. Using celery salt instead of garlic salt might help (but I don't know for sure). I wonder if adding some vinegar might be good: that's inspiration from a comment on another recipe (someone modified the other recipe with vinegar, and seemed to love it).
Blue agave sweetener is considerably thinner than honey (and when cooking it, I get the impression that it has a decent amount of water in it). Whatever the case, I love it. The thin quality is an advantage in cooking, since you can add a squirt or two immediately (instead of waiting for the honey to fall). The blue agave sweetener seems as sweet as honey, drop for drop, however. It's not as convenient as honey for making peanut butter sandwiches (since it doesn't mix with the peanut butter as easily, and can slide off the sandwich; it's best to put peanut butter on one slice, and blue agave sweetener on the other, letting it absorb into the bread; alternatively, you can mix the sweetener and peanut butter together separately, but I don't recommend storing it that way, as it kind of made me sick after I did it and left it there for a few days).
Cinnamon is a rather important ingredient to this recipe. Sesame oil is, too. I think it's interesting that this recipe is so much different than teriyaki recipes I see online.
I had a relative taste it. My relative didn't think it tasted like teriyaki, but that teriyaki was the closest known thing to describe it. My relative did like it.
I was surprised that the eggs weren't super spicy (I added more chile pepper than I had intended).
It should be noted that the final product is about as dry as scrambled eggs. It's not like you put a sticky sauce on it or anything.
One of the objectives here (beyond just tasting like teriyaki) is to make something that tastes like teriyaki that is fast and easy to make, without requiring ingredients that I don't have. Scrambled eggs are about as fast and easy as anything cooked gets. You can use honey instead of blue agave sweetener. I imagine you can use soy sauce instead of garlic salt or celery salt (but I don't know).
[HASH]teriyaki [HASH]egg [HASH]blueagave [HASH]sesame [HASH]cinnamon [HASH]ginger [HASH]garlic [HASH]honey [HASH]celery [HASH]celerysalt [HASH]garlicsalt [HASH]chilepepper [HASH]pepper [HASH]soyfree [HASH]peanut [HASH]peanutbutter [HASH]peanutbuttersandwich [HASH]sandwich [HASH]flourtortilla [HASH]wheat
• Eggs
• a little sesame seed oil
• celery salt
• honey
• cinnamon
(Cinnamon and honey is a good-tasting combination, by the way.)
I think I was trying to come up with uses for celery salt when I tried this.
Anyway, it ended up tasting as close to teriyaki as anything home-made I had ever tasted, except for my sister's teriyaki salmon that she made once (in maybe the year 2003).
My definition of how teriyaki should taste is how spicy chicken teriyaki bowls at Teriyaki Stix tasted back when I ate them between the years 2004 and 2008 or so (when I lived in Utah; they don't have Teriyaki Stix around here to my knowledge). I really miss those spicy chicken bowls (I only had a few of them, like maybe three to six). This recipe didn't taste like that, but closer to it than anything else I had ever made at the time.
So, I was pretty excited about this, but I think I only made the recipe once or twice. Then, a few days ago, I wanted to make it again. So, I went to do so, and discovered that we were out of celery salt. That amazed me, since I didn't know anyone in the house besides me ever used celery salt. Anyway, it was gone. So, I had to improvise. I used garlic salt instead (it was a particularly tangy garlic salt that gave me garlic breath, and since the recipe had cinnamon in it, I didn't mind using it). Anyway, I also replaced the honey with blue agave sweetener (which tastes almost exactly like honey and perhaps has a slight celery-ish smell to it, although my primary reason for the change was because it's easier on my teeth than honey). Then I cooked it. It tasted pretty good, but probably different than before, and I'm not sure if it resembled teriyaki as much since it had been so long. I think I cooked this recipe twice.
Then, on 24 Apr 2019, after actually examining several teriyaki sauce recipes, I experimented with the following recipe, which is still pretty different from those (and no, I didn't add soy sauce):
• Eggs
• blue agave sweetener
• sesame oil (to fry the eggs in; it didn't take much)
• blended up dried chile peppers (a mix between homegrown ones and store-bought dried ones)
• cinnamon (a fair amount of cinnamon)
• garlic salt (what to me isn't a whole lot, but other people might consider it a lot; less than the amount of cinnamon)
• a tiny bit of ginger
• a little filtered water (I only added this because I added the chile pepper powder late and I wanted to get them evenly distributed; it worked, and the water evaporated and got absorbed by the eggs fairly quickly without negatively impacting matters)
I fried the eggs in a 10-inch cast-iron pan.
I believe this tasted considerably more like teriyaki than the original (but I could be wrong). Anyway, I really liked it, and I ate it in flour tortillas. I suspect that the recipe could be improved by adding a drop or two of some edible orange essential oil; pineapple might be another to try. Adding slightly more ginger might help, but it might hurt; I'm not sure. Using celery salt instead of garlic salt might help (but I don't know for sure). I wonder if adding some vinegar might be good: that's inspiration from a comment on another recipe (someone modified the other recipe with vinegar, and seemed to love it).
Blue agave sweetener is considerably thinner than honey (and when cooking it, I get the impression that it has a decent amount of water in it). Whatever the case, I love it. The thin quality is an advantage in cooking, since you can add a squirt or two immediately (instead of waiting for the honey to fall). The blue agave sweetener seems as sweet as honey, drop for drop, however. It's not as convenient as honey for making peanut butter sandwiches (since it doesn't mix with the peanut butter as easily, and can slide off the sandwich; it's best to put peanut butter on one slice, and blue agave sweetener on the other, letting it absorb into the bread; alternatively, you can mix the sweetener and peanut butter together separately, but I don't recommend storing it that way, as it kind of made me sick after I did it and left it there for a few days).
Cinnamon is a rather important ingredient to this recipe. Sesame oil is, too. I think it's interesting that this recipe is so much different than teriyaki recipes I see online.
I had a relative taste it. My relative didn't think it tasted like teriyaki, but that teriyaki was the closest known thing to describe it. My relative did like it.
I was surprised that the eggs weren't super spicy (I added more chile pepper than I had intended).
It should be noted that the final product is about as dry as scrambled eggs. It's not like you put a sticky sauce on it or anything.
One of the objectives here (beyond just tasting like teriyaki) is to make something that tastes like teriyaki that is fast and easy to make, without requiring ingredients that I don't have. Scrambled eggs are about as fast and easy as anything cooked gets. You can use honey instead of blue agave sweetener. I imagine you can use soy sauce instead of garlic salt or celery salt (but I don't know).
[HASH]teriyaki [HASH]egg [HASH]blueagave [HASH]sesame [HASH]cinnamon [HASH]ginger [HASH]garlic [HASH]honey [HASH]celery [HASH]celerysalt [HASH]garlicsalt [HASH]chilepepper [HASH]pepper [HASH]soyfree [HASH]peanut [HASH]peanutbutter [HASH]peanutbuttersandwich [HASH]sandwich [HASH]flourtortilla [HASH]wheat