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