/ck/ - Food & Cooking

There's a reason 99% of Japanese dishes are just flavored with soy sauce, sugar and mirin/sake, i.e. the same shit that's in that sauce. It works with almost everything.

It's quite expensive buying the pre-made isn't it? Mixing your own and cooking it is cheaper. If you don't fuck it up like I do.

No offense OP but this stuff is garbage. Mix 1 part sugar, 2 parts soy sauce, 2 parts sake, and 2 parts mirin for a much better teriyaki. You can even store it in your empty pic related bottle and throw it in the fridge. It stays good basically forever and is cheaper too.

>>19533804
>3 dollars for a big bottle is quite expensive

>>19533875
When you can make that amount yourself for pennies, yes.

>>19533877
Where are you getting soysauce sake and mirin for pennies?

>>19533884
Are you one of those retards that looks at the total cost of your bulk ingredients and applies it to a single batch?

>>19533877
1. You can't make it for 'pennies'.
2. Paying 3 dollars for the same thing you'd be paying 10 to make is not saving money.
3. If you really did pay 5 cents for all the ingredients, lets live in that imaginary world for a moment, you'd still only be saving 2 dollars every like 5 months. Who gives a shit?

It's worth making yourself if you want to fine-tune the flavors of the ingredients, less so for just money reasons. I'll never understand the pathology this board has about store-bought sauce when it's good enough, and Kikko is good enough.

>>19533784
It's easy as fuck to make and if you cook allot at home you should already have the common ingredients.
>>19533788
Tare sauce.
>>19533860
I usually mix just enough for my recipe--it takes like two minutes.

>>19533909
>Paying 3 dollars for the same thing you'd be paying 10 to make is not saving money
>Pay $3 5 times
>Pay $10 1 time
I agree that it's not a lot of money but it's objectively savings

>>19533974
It’s objectively savings on top of being a better product. That anon is literally paying more for worse.

>>19533784
I never understand how to marinate with this stuff without then burning while cooking. I've noticed at the teppanyakï place they add the sauce to everything just as it's about halfway done cooking. I'm sure their chicken has already been basic bitch brined but def not marinated. That sauce just burns black if you toss it on a hot griddle or skillet

>>19533974
>>19533996
You're missing a key point:
You can use the constiuant ingredients for way more recipes than making Tare or tareyaki. You usually only need about a cup for marinade and much less for soups and sauces.

>>19533974
More like
>pay 3$ 3 times
>pay 10$ 1 time

>>19534033
ain't nobody butt a wheeb using mirin and sake ever again anon

>>19534034
if it was more expensive to buy ingredients in bulk than it was to buy a bottle of premade product, the company selling the premade product would be losing money doing so

>>19533892
Are you trying to say >a big 3$ big bottle constitutes as a single batch?
>>19534039
You know they cheapen out as much as possible on premade shit like this. Making your own will alway be more expensive because you're using better quality products.

>>19534048
Think about it anon. If you have a gallon of sake, a gallon of mirin, a gallon of soy, and 3lbs of sugar, you could make a lot more than that one bottle’s worth.

>>19534058
I suppose you could make about 2-3 gallons worth.