Teriyaki sauce is an integral attribute of Japanese cuisine, recognized throughout the world for its unique ability to transform dishes of meat, fish, seafood, and vegetables. With such an additive, any culinary creation, even the most trivial, acquires extraordinary flavor notes.

How to make teriyaki sauce?

Teriyaki sauce, the composition of which may vary depending on the recipe, is traditionally made from soy sauce, ginger and garlic. The sweetness of the additive is given by cane or regular sugar in combination with honey.

1. Initially, the liquid components of the sauce, along with sugar and honey, are heated until they boil and all the crystals dissolve.
2. Starch is used as a thickener, which is diluted in portions of water and mixed in a thin stream into the base of the sauce, stirring continuously.
3. Boil the mixture until thickened for about 10 minutes, let cool.

Teriyaki sauce - classic recipe

If you want to make your own teriyaki sauce, a recipe at home will help you get the most classic taste of the additive. Wine vinegar can be replaced with sweet rice wine mirin, and instead of sunflower vegetable oil, use sesame oil, which will further enrich the taste of the sauce.

Ingredients:

• soy sauce – 100 ml;
• water – 70 ml;
• honey and wine vinegar - 1 tbsp. spoon;
• brown sugar – 60 g;
• sunflower oil – 1 teaspoon;
• grated ginger – 1 teaspoon;
• starch - 3 teaspoons;
• garlic – 4 cloves.

Preparation

1. In a saucepan or saucepan combine soy sauce, honey, water mixed with starch and the rest of the ingredients from the list.
2. Heat the mixture to a boil with continuous stirring and boil over moderate heat until thickened.
3. Pass the teriyaki sauce through a fine metal sieve and cool.

Teriyaki sauce - a simple recipe

Teriyaki can be both simple and original. Adding lemongrass along with ginger root will give the sauce additional nutritional and taste properties, which should be crushed with a pestle or chopped into small pieces. If you don't have chicken broth, vegetable broth or just water will do.

Ingredients:

• soy sauce – 150 ml;
• chicken broth – 150 ml;
• honey – 120 g;
• brown sugar – 200 g;
• lemongrass – 45 g;
• ginger – 30 g;
• garlic – 2 cloves;
• rice wine – 50 ml.

Preparation

1. Lemongrass and ginger root are crushed or chopped and placed in a saucepan.
2. Add broth, honey, sugar, rice wine and soy sauce.
3. Bring the mixture to a boil, stirring constantly, and simmer for 15 minutes.
4. After cooling, strain the delicious teriyaki sauce and pour it into bottles.

Teriyaki sauce - how to use?

Those who have not previously encountered the use of a universal Japanese additive will be interested in learning how teriyaki sauce is used, what it is eaten with and where it is added.

1. Teriyaki sauce can be served as an addition to ready-made baked fried or boiled meat, fish, vegetables or rice.
2. The invention of Japanese cuisine is effectively used as a marinade for chicken, pork, beef, fish or seafood, or used for joint stewing, baking, frying foods.
3. Teriyaki is often used in the preparation of sushi or rolls, and all kinds of salads.
4. Dishes with teriyaki sauce are easy, simple to prepare and turn into a real culinary masterpiece.

Shrimp in teriyaki sauce in a frying pan - recipe

Seafood lovers will experience incredible pleasure when they try the prepared ones. If you have all the ingredients, cooking will take no more than half an hour, including the waiting time for the shellfish to finish marinating. The resulting dish would be appropriate to serve with boiled rice or vegetables.

Ingredients:

• shrimp – 400 g;
• teriyaki sauce – 1/3 cup;
• garlic – 2 cloves;
• ginger – 1 slice 3 cm;
• olive oil.

Preparation

1. Grind ginger and garlic and mix with teriyaki.
2. Place shrimp in the marinade and let sit for 20 minutes.
3. Heat the oil and add shrimp and sauce into it.
4. Fry the shellfish for 2 minutes on each side and serve.

Beef in teriyaki sauce

If you want to use teriyaki sauce for meat that is no less tasty, this is perfect for this. To execute the idea in this case, you will need a wok, in which the vegetables will warm up well, and the meat slices will brown on the outside, but will remain soft and tender. The sauce will add a unique taste and caramel crust.

Ingredients:

• beef – 400 g;
• Teriyaki sauce – 2 tbsp. spoons;
• sweet pepper – 1 pc.;
• garlic – 1 clove;
• sesame oil and lime juice - 1 teaspoon each;
• vegetable oil – 40 ml;
• Tabasco sauce, salt, pepper, toasted sesame seeds.

Preparation

1. The beef is frozen and cut into thin strips, 3 mm thick.
2. Heat vegetable and sesame oil in a wok.
3. Add chopped garlic and meat and fry for 3 minutes.
4. Add teriyaki, Tabasco, lime juice, salt, pepper and mix.
5. Add pre-chopped bell peppers to the wok with the meat and heat, stirring, for a minute.
6. The meat is served in teriyaki sauce, sprinkled with toasted sesame seeds.

Chicken in teriyaki sauce - recipe

The most popular way to use teriyaki sauce is probably to cook chicken in it. You can use the flesh of the breast or thigh if you want a more juicy and high-calorie lunch or dinner. An invariable accompaniment to the resulting spicy bird will be boiled rice, which can be supplemented with herbs and chopped hot pepper.

Ingredients:

• chicken fillet – 2 pcs.;
• soy sauce – 2 tbsp. spoons;
• sesame oil – 1 tbsp. spoon;
• teriyaki sauce – 70 g;
• garlic – 2-3 cloves;
• sesame – 2 teaspoons;
• vegetable oil – 40 ml.

Preparation

1. The chicken breast is lightly beaten, covered with film.
2. Add soy sauce and sesame oil, stir and marinate the bird for 20-30 minutes.
3. Fry crushed garlic in hot oil for a minute.
4. Add marinated breasts and fry until deep brown on both sides.
5. Add classic teriyaki sauce, fry the meat for 2 minutes, stirring continuously.
6. Remove the chicken and heat the sesame seeds in the remaining sauce.
7. Serve ready, hot, sliced, with a side dish of rice.

Vegetables in teriyaki sauce

By making your own teriyaki sauce at home, in addition to cooking meat with it, you can create a delicious assortment of vegetables with a similar spicy addition. It is also possible to use other vegetables that are available: pumpkin or eggplant cut into cubes will turn out delicious in a similar design.

Ingredients:

• teriyaki sauce – 200 ml;
• zucchini – 150 g;
• sweet pepper – 200 g;
• tomatoes – 250 g;
• garlic – 3 cloves;
• sesame oil – 2 tbsp. spoons;
• sesame.

Preparation

1. Slice zucchini, bell peppers and tomatoes.
2. Add 50 ml of teriyaki and leave for 30 minutes, after which the resulting juice is drained.
3. Add garlic to the heated oil, and after a few seconds assorted vegetables.
4. Add another 50 ml of sauce, fry the vegetable mixture for several minutes.
5. Serve vegetables with the remaining sauce.

Noodles with teriyaki sauce

Funchoza with teriyaki sauce is prepared quickly and simply, but it requires time for soaking and infusion, during which all components exchange tastes, aromas and are saturated with savory juices. In addition to the presented set of components, you can add fried chicken slices to the composition, after marinating them in soy sauce.

Ingredients:

• Teriyaki sauce – 3 tbsp. spoons;
• funchose noodles – 50 g;
• sweet pepper and cucumber – 1 pc.;
• red onion and carrots - 1 pc.;
• garlic – 1-2 cloves;
• lemon juice and honey - 1 teaspoon each;
• sesame – 2 tbsp. spoons;
• salt.

Preparation

1. Pour boiling water over the noodles for 10 minutes.
2. Chop all the vegetables into strips and chop the garlic.
3. Mix the oil with teriyaki, honey and lemon juice.
4. Combine noodles, assorted vegetables and dressing, leave to soak for a couple of hours.

Mussels in teriyaki sauce

Teriyaki sauce is great for seafood. It is served separately or used for joint heat treatment. Fresh or defrosted seafood can first be marinated in this sauce and then fried for no more than five minutes. In this case, the additive is used for marinating already boiled shellfish.

Ingredients:

• teriyaki sauce – 200 ml;
• mussels – 500 g;
• bay, peppercorns, cloves, salt.

Preparation

1. Boil the mussels with the addition of salt, laurel, pepper and cloves for 5 minutes, drain in a colander.
2. The prepared shellfish are still hot, poured with teriyaki sauce, mixed and left for a day.
3. After the time has passed, the appetizer is served on its own, with rice or vegetables.

Fish in teriyaki sauce - recipe

Salmon in teriyaki sauce or any other fish turns out incredibly tasty and piquant. You can use steaks or fillets cut into large pieces. The following is an option for preparing delicious fish in the oven with vegetables. In addition to the ingredients presented, you can take any other suitable vegetables.

Ingredients:

• fish – 500 g;
• teriyaki sauce – 150 ml;
• sweet pepper – 150 g;
• zucchini – 200 g;
• onions, broccoli and cherry tomatoes - 100 g each;
• garlic – 2 cloves;
• sesame oil – 3 tbsp. spoons;
• salt pepper.

Preparation

1. The fish slices are marinated in teriyaki sauce for 30 minutes.
2. Vegetables are chopped, salted, peppered, sprinkled with oil and baked in a mold or on a baking sheet at 180 degrees for 10 minutes.
3. Place the fish and sauce on top and place in the oven for another 20-30 minutes.

What can you substitute for teriyaki sauce?

If preparing teriyaki sauce is not possible, and it was not possible to purchase it, the question arises of what can quickly and efficiently replace the additive so as not to lose the taste of the finished dish.

1. Depending on what the sauce is intended for, you can simply replace it with soy sauce, or mix the latter with honey and wine vinegar. For piquancy, chopped garlic and ginger are added to the mixture.
2. If the additive will be used to caramelize a dish, add brown or regular sugar, a little ground ginger and dried garlic, red wine and vinegar to taste to the soy sauce.

Classic Japanese teriyaki sauce, which is a thick dark syrup, is considered universal because it is ideal for all dishes - meat, fish, vegetables and mushrooms. It makes ordinary food piquant and juicy, giving it a unique sweet and salty taste and an appetizing appearance. Based on teriyaki, you can make a marinade in which even very tough meat becomes soft and tender after two hours. Despite the various preparation options, the recipe for teriyaki sauce is ridiculously simple, and the ingredients for it can be bought at a regular store.

How to make teriyaki sauce at home

Teriyaki sauce is made from soy sauce, sugar (usually brown) and Japanese rice wine sake or mirin. However, due to the low availability of Japanese alcoholic drinks, they can be replaced with dessert or dry wine, sherry, vermouth or wine vinegar (1 tbsp.). During the preparation of teriyaki, honey, potato or corn starch, spices (ginger and garlic), and vegetable oil (sunflower, olive, sesame) are added to it. In some recipes you can find chicken or vegetable broth, pepper, pineapple, orange, herbs, sesame and other spices. There are different ways to prepare sauce - for marinades and for frying, but there are no uniform recipe standards. Teriyaki sauce gives room for creativity, and during the cooking process you can change the amount of ingredients, however, the ingredients themselves, as well as the sequence of laying and processing the products.

For classic teriyaki sauce, soy sauce, sugar, spices, honey, wine, water and starch pre-dissolved in water are mixed in a frying pan. The mixture is brought to a boil over medium heat with constant stirring, cooked until half the volume of liquid has evaporated (this usually takes about 30 minutes) and infused. Don't worry if the sauce seems runny - as it steeps, it will thicken and become thicker and richer. Some recipes involve heating soy sauce and sugar and adding all the other ingredients gradually, with the ginger and garlic first being fried in oil and then mixed into the liquids.

What to eat with teriyaki sauce

The combination is very tasty with meat, poultry, fish and seafood; you can season salads and vegetable stews with the sauce, serve it with sushi, rolls, pasta and rice noodles. Teriyaki is used to marinate beef, pork, chicken, game, or add it to a frying pan when frying meat and fish. Serve teriyaki meat or fish on a platter covered with lettuce or cabbage, and as a side dish you can cook rice with sesame seeds, garnishing it with pickled ginger and onions.

Products cooked with teriyaki sauce acquire a varnished surface and a pleasant shine, so they can be served at the holiday table. After tasting teriyaki, a pleasant honey-caramel aftertaste remains, which is impossible to forget, which is why this sauce is usually used in everyday cooking. Try stir-frying meat or fish with teriyaki for a family dinner and enjoy how your family reacts. People fall in love with teriyaki immediately and forever, so don’t be surprised if household members forget about their favorite ketchup and mayonnaise and the spicy Japanese sauce takes a permanent place on the family table. Change recipes and ingredients, find your own cooking method and share interesting finds!

Classic recipe

Ingredients:

• 200 ml soy sauce
• 200 ml sake
• 200 ml mirin (sweet rice wine)
• 2 tbsp. l. cane sugar

Recipe:
1. Pour natural soy sauce into a saucepan, add sugar, stir and place on the stove.
2. Add sake and mirin to soy sauce.
3. Increase the heat on the stove and bring the sauce to a boil, then reduce the heat.
4. Cook the sauce over moderate heat for several minutes. Part of the sauce should boil away, and it should thicken. When the sauce acquires a glossy shine and thickens, remove it from the stove.
5. Cool the finished sauce before serving.

Teriyaki sauce is considered a traditional dish of Japanese cuisine; it is a wonderful salad dressing and enhances the taste of meat, fish and vegetable dishes. One of the best marinades that can soften even the toughest meat after it has been soaked in the sauce for at least half an hour.

In fact, there are two versions of the origin of teriyaki sauce. The first of them tells about its long and glorious history, which dates back more than three hundred years. Based on it, the sauce was created at the Kikkiman (“Turtle Shell”) factory located in the village of Noda. The company specialized in the production of many types of sauces.

The second version is less pretentious. She says that teriyaki was not created in the Land of the Rising Sun, but on the glorious American island of Hawaii. It was there that Japanese emigrants, experimenting with local products, tried to recreate the taste of their national dishes. The original version of the world famous sauce was a mixture of pineapple juice and soy sauce.

The sauce is loved all over the world and is actively used by chefs in the preparation of various dishes and marinades. Moreover, there is no exact recipe for teriyaki; each master adds something of his own to it.

Miriam Webster's Dictionary lists teriyaki as a noun meaning "a Japanese dish of meat or fish, grilled or fried after soaking in a spicy soy marinade." It also explains the meaning of the terms "teri" as in "glaze" and "yaki" as in "toasting".

We respect the sauce and are supporters of healthy eating. They value it for its low amount of calories (100 g contains only 89 kcal), and many beneficial properties, including normalizing blood pressure, improving digestion, relieving stress and improving appetite.

Teriyaki sauce can be purchased in almost any fairly large supermarket; its cost will vary depending on the size of the trade markup and the manufacturer's brand, ranging from 120-300 rubles. But you can prepare it at home.

How is classic teriyaki sauce prepared?

Traditionally, teriyaki sauce is made by mixing and heating four basic ingredients:

• mirin (sweet Japanese cooking wine);
• cane sugar;
• soy sauce;
• sake (or other alcohol).

The ingredients can be taken in the same or different proportions depending on the recipe. All ingredients that make up the sauce are mixed, then placed on low heat and boiled to the required thickness.

The finished sauce is added to meat or fish as a marinade, in which they can remain for up to 24 hours. After which the dish is fried on a grill or open fire. Sometimes ginger is added to teriyaki, and the finished dish is garnished with green onions and sesame seeds.

That same shine mentioned in the sauce's name comes from caramelized sugar and mirin or sake, depending on what you add. The dish cooked in teriyaki sauce is served along with rice and vegetables.

Teriyaki and Mirin

The key ingredient in teriyaki sauce is mirin, a sweet culinary wine that dates back more than 400 years. It is thicker and sweeter than sake (rice wine), made by fermenting rice yeast, cane sugar, steamed rice and sethu (Japanese moonshine).

In the Asian market, mirin is very common, sold in the public domain, and has a light golden color. It comes in two varieties:

1. Hon Mirin, contains 14% alcohol;
2. Shin Mirin, containing only 1% alcohol, has a similar taste and is used more often.

If mirin is not available to you, it can be replaced with sake or dessert wine mixed in a 3:1 ratio with sugar.

Teriyaki sauce - step-by-step recipe with photos

The proposed teriyaki sauce is very suitable for meat and especially vegetable salads. In winter, this is especially important, since the time for tomatoes and fresh cucumbers is over, but the body still needs to be filled with vitamins. Everyone loves winter radish, carrots, beets, cabbage, celery seasoned with Teriyaki sauce.

The recipe for making teriyaki salad dressing is very simple. To prepare it you will need:

• soy sauce - 200 ml;
• confiture (thick syrup, preferably light jam) - 200 ml;
• sugar - 2 tbsp. spoons;
• dry white wine - 100-120 ml;
• starch -2.5 - 3 tbsp. spoons;
• water - 50-70 g.

Preparation:

1. Pour the soy sauce, confiture and dry white wine into a saucepan, add sugar and, stirring, bring to a boil.
2. Dissolve the starch in water and slowly pour it into the boiling liquid, remembering to stir. Teriyaki sauce is ready.

Its consistency resembles liquid sour cream. Cool, pour into a jar and put in the refrigerator.

If you grate radishes, carrots, beets and add a couple of spoons of the proposed dressing and a couple of spoons of sour cream, you will get an unusually tasty salad. You can, of course, use other vegetables.
Teriyaki can be stored in the refrigerator for several weeks; its taste is well preserved.

Simple Teriyaki

Ingredients:

• 1/4 cup each dark soy sauce and sake;
• 40 ml mirin;
• 20 g granulated sugar.

Preparation procedure:

1. Mix all ingredients in a saucepan.
2. Stirring constantly, heat them over medium heat until the sugar dissolves.
3. Use the resulting thick sauce immediately or cool and store in the refrigerator.

To prepare any teriyaki dish, you need to soak pieces of fish, meat or shrimp in the sauce, then grill or deep-fry them. During the cooking process, additionally coat the meat with sauce several times to obtain a tasty, shiny crust.

A flavorful version of teriyaki sauce

This recipe is a little more complicated than the previous one, but only in that you have to collect more ingredients. It is also easy and quick to prepare.

Ingredients:

• ¼ tbsp. soy sauce;
• ¼ tbsp. purified water;
• 1 tbsp. l. corn starch;
• 50-100 ml honey;
• 50-100 ml rice vinegar;
• 4 tbsp. l. puree pineapple using a blender;
• 40 ml pineapple juice;
• 1 clove of garlic (chopped);
• 1 tsp. grated ginger.

Procedure:

1. In a small saucepan, whisk together soy sauce, water and cornstarch until smooth. Then add the remaining ingredients except honey.
2. Place the pan over medium heat, stirring constantly. When the sauce is hot but not yet boiling, add honey to it and dissolve it.
3. Bring the mixture to a boil, then reduce the heat and continue stirring until you achieve the desired thickness.

Since the sauce thickens quickly, it is better not to leave it unattended, otherwise there is a risk of simply burning the unfinished dish. If the teriyaki is too thick, add more water.

Chicken teriyaki

Chicken prepared according to this recipe will be tender, incredibly tasty and aromatic.

Ingredients:

• 340 g chicken thighs with skin but no bones;
• 1 tsp finely grated ginger;
• ¼ tsp. salt;
• 2 tsp frying oils;
• 1 tbsp. fresh, unthickened honey;
• 2 tbsp. sake;
• 1 tbsp. mirin;
• 1 tbsp. Soy sauce.

Cooking steps:

1. Rub the washed chicken with ginger and salt. After half an hour, wipe it with a paper towel, carefully removing excess ginger.
2. Heat oil in a thick-bottomed frying pan. The chicken can only be added when it is very hot.
3. Fry the chicken on one side until golden brown;
4. Turn the meat over, add half the sake, steam for 5 minutes under the lid;
5. Meanwhile, prepare the teriyaki. Mix sake, mirin, honey and soy sauce. Mix thoroughly.
6. Remove the lid from the frying pan, drain all the liquid, and blot the remainder with a paper towel.
7. Increase the heat, add the sauce and let it boil. Turn the chicken constantly so that it does not burn and is evenly covered with sauce.
8. The teriyaki chicken will be ready when most of the liquid has evaporated and the meat itself is covered with a caramel crust.

Serve the finished dish on a plate sprinkled with sesame seeds. An excellent side dish for it would be vegetables, noodles or rice. A good appetite is guaranteed!

I suggest making a very tasty Teriyaki sauce at home. This very popular sauce of Japanese cuisine is ideal for most dishes: fish, mushrooms, meat and vegetables. The sauce makes the usual food very juicy, aromatic and piquant. You can make marinades for meat based on Teriyaki: even the toughest meat becomes tender and very soft under this sauce. The sauce is a thick syrup, dark brown in color: its taste is very original - sweet and salty. Preparing Teriyaki is very simple: the recipe is simple, the products are affordable - you can buy them in a regular store. Of course, you can buy this sauce in any supermarket, but you will agree that it will be much tastier if you prepare it at home. Today you will learn how to make an incredibly tasty and aromatic sauce.

Ingredients:

• 100 milliliters of soy sauce;
• 70 milliliters of water;
• 60 grams of sugar;
• 1 tablespoon honey;
• 1 tablespoon wine vinegar;
• 4-5 cloves of garlic;
• 3 teaspoons starch (corn or potato);
• 1 teaspoon of sunflower oil (sesame oil is possible);
• 1 teaspoon finely grated fresh ginger.

Very tasty Teriyaki sauce. Step by step recipe

1. First, let's prepare the garlic: it needs to be peeled and chopped using a knife or a press.
2. Advice. You can adjust the amount of garlic to your taste: the more it is, the more piquant the sauce will be.
3. Then take the ginger, peel it and chop it with a knife or fine grater.
4. Add soy sauce, sugar, starch, water, wine vinegar, honey, vegetable oil, garlic and ginger to a convenient saucepan.
5. In the original, Teriyaki is prepared using brown cane sugar, but you can use regular sugar. And Japanese rice wine, sake or mirin, can be replaced with wine vinegar or dry wine.
6. You can add vegetable, olive or sesame oil to the sauce: based on your culinary preferences.
7. Mix all ingredients until smooth so that the starch does not form lumps. Mix with a whisk.
8. The more starch you add, the thicker the sauce will be.
9. Place the homogeneous mass on the fire and bring to a boil, stirring constantly. After the sauce boils, with constant stirring, you need to boil it for another two to three minutes.
10. Advice. Don't worry if the sauce seems runny: as it steeps, it will thicken and become thicker.
11. Then the sauce must be strained through a sieve. After this, the sauce needs to be allowed to cool.
12. Once the sauce has cooled, it is ready to use. A very tasty combination of this sauce with fish, seafood, and meat. They can be used to season salads and vegetable stews. It is also served with sushi, rolls, pasta and rice noodles. Teriyaki is used for marinating chicken, pork, beef, and added to a frying pan when frying meat or fish.
13. I always prepare more of this sauce: when it cools, pour it into a glass container, close it tightly with a lid and put it in the refrigerator for storage.

The delicious Teriyaki sauce is ready - this is an awesome sauce. Dishes prepared with it acquire a beautiful appearance and excellent taste, and there is also a wonderful aftertaste that cannot be forgotten. People immediately fall in love with the taste of Teriyaki: my family has already forgotten what mayonnaise and ketchup are - this particular sauce is a frequent guest on our table. On the “Very Tasty” website you can find other, no less interesting and original, sauce recipes. Bon appetit - and cook with pleasure.

Teriyaki teriyaki

a sauce made from soybeans, rice wine, sugar and spices. It is also the name of a cooking method in which food is marinated in soy sauce and wine, then grilled and served in teriyaki sauce.

* * *

(Source: United Dictionary of Culinary Terms)

Teriyaki

Teriyaki is primarily a special method of cooking in which pieces of fish are grilled and topped with a thick sauce called tare. But today teriyaki is prepared not only from fish, but also from chicken, pork, seafood, etc., and the word denotes not only the special cooking technique described above, but also the sauce and dishes prepared with this sauce (and not necessarily grilled ).

Teriyaki sauce (teriyaki) is a sauce of Japanese cuisine. There is no exact recipe for its preparation, just like, for example, the well-known ketchup. The sauce can be prepared using soy sauce with the addition of pineapple, fresh ginger, garlic and other spices. It can also be prepared on the basis of soy sauce, but with the addition of sugar, Mirin rice wine and ground ginger.

The popularity of the sauce is largely due to its versatility. It goes well with a wide variety of meat and fish dishes, poultry; it can be used to season salads and add to vegetable stews. In addition, teriyaki sauce is successfully used in cooking as a marinade, giving meat or fish special softness and tenderness.

The sauce can be purchased at large stores. It is usually classified as products of Asian origin, such as nori, rice vinegar, pickled ginger, Miso paste, rice noodles, various sauces in bags and bottles, etc. The price of the sauce can vary from 120 to 300 rubles. It all depends on the composition, manufacturer and volume.

It is better to purchase the sauce in glass containers. This way the sauce retains its freshness longer. The opened bottle is usually stored in the refrigerator.

You can make teriyaki sauce at home yourself, just purchase the appropriate ingredients. As mentioned above, there are no standards, so the amount of ingredients can be changed depending on how much meat or seafood is available, because... It is better not to store homemade teriyaki for a long time. So.

Teriyaki sauce

Ingredients:

:::1/2 cup mirin (rice wine):::1/2 cup sake (rice vodka):::2 tablespoons sugar:::1/2 cup soy sauce???Preparation method: Pour mirin and sake into a saucepan, bring to a boil over high heat. Add sugar and stir until it is completely dissolved. Reduce heat and simmer for about an hour. Pour in soy sauce and cook over low heat for another 30 minutes.

Using the sauce described above, you can cook any sea fish.

Salmon in teriyaki sauce

Ingredients:

:::500 grams of fresh salmon fillet:::120 grams of ready-made teriyaki sauce???Method of preparation: Cut the fillet into small portions, place in a saucepan, pour over teriyaki sauce, cover with a lid, marinate for 20 minutes. Then remove the fish, string it onto skewers, fry over coals, periodically pouring over the sauce in which the fish was marinated. Serve on warm plates with lemon.

Recently, it has become popular to cook in Asian sauces, incl. and teriyaki - offal. It's very tasty and healthy.

Chicken hearts in teriyaki sauce

Ingredients:

:::chicken hearts 250 g:::sesame oil 30 ml.:::sugar:::salt:::for teriyaki::::sake 100 ml.:::mirin 100 ml.:::soy sauce 100 ml .:::sesame seeds for serving???Method of preparation: Process chicken hearts. Fry chicken hearts in a thick frying pan in oil, gradually adding salt and sugar. Then pour teriyaki sauce over the hearts and fry until done. When serving, sprinkle the hearts with sesame seeds.

In addition to fish, meat and seafood, you can cook vegetables and mushrooms in the sauce.

Mushrooms in teriyaki

Ingredients:

:::ready teriyaki sauce 5 tbsp.:::dark sesame oil 1 tbsp.:::rice vinegar 2 tbsp.:::honey 1 tbsp.:::mushrooms (shiitaki, oyster mushrooms or champignons) 500 g:::sweet pepper 50 g??? Method of preparation: Mix teriyaki, sesame oil, soy sauce, honey. Wash and dry the mushrooms. Cut large mushrooms into 2-4 parts. Mix mushrooms with teriyaki sauce, sesame oil, rice vinegar and honey, place in a wok, fry for 5-8 minutes, stirring constantly. Place the finished mushrooms on a plate, garnish with strips of pepper and serve.

Glossary of culinary terms. 2012 .

See what “teriyaki” is in other dictionaries:

Chicken breasts cooked using teriyaki sauce Teriyaki (Japanese: 照り焼き, テリヤキ) traditional Japanese soy sauce with the addition of sake or mirin, sugar or honey and ... Wikipedia