Cookbook:Teriyaki Sauce

From Wikibooks, open books for an open world
(Redirected from Cookbook:Teriyaki)
Jump to: navigation, search

Cookbook | Ingredients | Recipes | Sauces | Meat Recipes

Teriyaki Chicken with Rice

The word 'teriyaki is a combination of two Japanese words, teri, "luster", and yaki, "to grill or broil". The mirin in the sauce gives a good lustre to meat as it is cooked. Traditionally it was used with fish. It can also be used as a marinade for pre-cooked meat and poultry, as well as a delicious baste for items on the grill or rotisserie. Teriyaki sauce is a complement to virtually any type of meat (as long as you adjust the flavors accordingly), especially steak, chicken, fish and pork.

Ingredients of teriyaki[edit]

  • 1/4 cup (2 parts) soy sauce
  • 1/4 cup (2 parts) mirin (sweetened rice wine for cooking)
  • 2 tablespoons (1 part) brown sugar
  • 1 tsp of fresh, peeled, finely chopped ginger
  • 1 tsp of fresh, peeled, finely chopped garlic

A litte bit of sake may also be added.

Procedure[edit]

  1. Mix everything in a 1-quart pot over low heat until the sugar dissolves.

That's it. You'll want to heat the sauce with some pre-cooked meat in it of course, or use it to marinate some raw meat overnight in the refrigerator.

Variation[edit]

  • As given, this sauce is thin. Boil some cornstarch or potato starch or kuzu root starch (for Japanese authenticity) into it if you wish to thicken it.
  • Pineapple juice might be a reasonable mirin substitute.
  • Lime juice may also be added for a tart flavor.