Cookbook:Teriyaki Sauce

From Wikibooks, open books for an open world
Jump to navigation Jump to 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 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]

Procedure[edit | edit source]

  1. Mix everything in a 1-quart pot over low heat until the sugar dissolves.
  2. 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.