Teriyaki Sauce
Teriyaki Sauce

Teriyaki Sauce

Teriyaki Sauce

Time for Teriyaki, but I mean the real thing, not the over sweetened, thick and gummy dish we typically see in restaurants. It’s so easy to make your own and it seems you can buy small bottles of Sake.

The “teri” in Teriyaki means “glossy,” and that’s the secret of this — you coat an ingredient with a light, thin glaze to give it incredible sweet-savory flavor and a lovely, shiny sheen. Wonderful! The sugar and Mirin in the sauce, by the way, they are what create that lovely gloss.

Teriyaki is a delicious method for preparing chicken, fish or beef; fast and easy, too. The basic cooking method is to grill or broil, or cook in a pan, and it is superb on barbecue!

Sorry I don’t have a proper image.

Teriyaki Sauce

Teriyaki Sauce

When I make my own Teriyaki sauce I don't usually use the garlic and the ginger. I guess it depends on what I'm am going to use it with. I don't think that Japanese people really use the garlic or the ginger either.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Cuisine Sauces & Stocks
Servings 2 dl
Calories 511 kcal

Ingredients
  

  • 3.5 dl Japanese Soya Sauce
  • 1.2 dl Mirin
  • 2.3 dl Sake Japanese rice wine
  • 50 gr raw sugar white will do as well
  • 1 clove garlic crushed (optional)
  • 1,5cm cube fresh ginger thinly sliced (optional)

Instructions
 

  • Combine all the ingredients in a saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for about 15 minutes until the liquid reduces by 1/3 (make sure the surface is bubbling lightly). The sauce does gets foamy towards the end; just stir it for a moment. Once cool that will disappear.
  • Once the teriyaki sauce is ready, remove and discard the garlic and/or ginger, if you're using, so it doesn't overpower. Allow the sauce to come to room temperature, and use. Store leftover sauce in a tightly sealed container in the fridge for up to one week.

Notes

When I make my own Teriyaki sauce I don't usually use the garlic and the ginger. I guess it depends on what I'm am going to use it with. I don't think that Japanese people really use the garlic or the ginger.
There are a bunch of methods to prepare this glaze. The way I like to do it is combine soy sauce, Mirin, sake, sugar, (occasionally garlic and ginger) in a small saucepan and simmer down until 1/3 the liquid evaporates. The result is a fragrant, intensely flavored, syrupy liquid, with an undercurrent of garlic and ginger. You can also prepare this sauce without the garlic or ginger, or just use either/or.
You can of course use a thinner if you find its not thick enough for you. A tiny bit of cornstarch or arrowroot will work fine. Mine seems thick enough for me without. But I know some people want it thicker.
How to ruin your Teriyaki Sauce? Boiling down too hot and too fast. Be gentle, it will pay off.
How ti make your Teriyaki Sauce better. Make it the day before if you can.

Nutrition

Calories: 511kcalCarbohydrates: 29gProtein: 13gFat: 0.1gSaturated Fat: 0.01gSodium: 9871mgPotassium: 459mgFiber: 1gSugar: 3g
Tried this recipe?Let us know how it was!

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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