Hey chow hound guys,
I have a friend who went to a now defunct wing restaurant which had a flavor called "Cherryaki" a cherry flavored teriyaki sauce.
I've been trying to make a good sauce which fits that description. Instead of just taking teriyaki sauce and blending cherries and other stuff into it, I figured I'd build the sauce base from scratch.
Here's my current attempt:
1 tsbp soy sauce
4 tsbp sake
1/2 tsp garlic powder
1 tsbp packed brown sugar
1 tsbp honey
1 tsbp lime juice
1 tsbp sesame oil
1 tsbp ginger
1 cup pitted cherries
2 scallions, chopped
Mix all ingredients in the wet team.
Heat sesame oil. Put ginger in sesame oil, let cook for about a minute stirring. Add wet team. Bring to a boil. Add freash team (cherries and scallions). Simmer for 15 minutes with the lid on.
Blend in blender until a paste.
Right now, each time I make it the thickness is inconsistent. I'm wondering if that may have to do with the freshness/ripeness of the cherries I use in it (pectin content?). Today I made it and it came out a bit thin, so I tried adding pectin to thicken it up. That made it a bit too sour and didn't really do a great job thickening it. I've tried adding corn starch in the past, but that turns it into a jelly type texture for future reheats.
Ideally I'd like something that thickens it to the consistency of barbecue sauce, and keeps that consistency when chilled.
It tastes pretty decent now, but maybe there are ways to improve it. I'd be happy to hear suggestions.