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(Redirected from Cookbook:Teriyaki)
Cookbook | Ingredients | Recipes | Sauces | Meat Recipes
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 luster 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 | edit source]
- ¼ cup (2 parts) soy sauce
- ¼ cup (2 parts) mirin
- 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 (optional)
Procedure[edit | edit source]
- Mix everything in a 1-quart pot over low heat until the sugar dissolves.
- Use sauce to marinate some raw meat or vegetables overnight in the refrigerator.
Notes, tips, and variations[edit | edit source]
- 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.