Teriyaki sauce (Teriyaki). The recipe is simple step by step. Composition, taste, how to use, what to eat with

Teriyaki sauce ingredients

• Soy sauce
  150 ml - (40 rub. 220 ml.)
• Wine vinegar 6% (from white wine)
  ‏ 1 tablespoon
• Dried ginger
  1 teaspoon - (15 rubles per pack)
• Dried garlic
  1 teaspoon - (20 rubles per pack)
• Cane sugar
  8 cubes or 4 teaspoons - (50 rub. per 500 g.)
• Potato starch
  2 level teaspoons - (30 rubles. pack of 200 g.)
• Honey
  ‏1 heaped tablespoon
• Water
  80 ml - 1/3 faceted glass
• Refined olive or sunflower oil
  ‏2 teaspoons
• Glass container with lid

Composition, benefits, application

It is difficult to convey in words the taste of a dark liquid sauce. It is sweet and salty, very piquant, and turns an ordinary dish into a sophisticated one. With the dressing you can marinate vegetables, fish, meat: when fried, the pieces acquire a shiny, “varnished” appearance. Some housewives pour the thick mixture over salads and decorate ready-made dishes with a pattern of dark red streaks.

A little history

Teriyaki was invented more than 2 thousand years ago by residents of a small Japanese village. Initially it was used as a sauce to decorate and diversify the taste of ready-made dishes. Now in many countries they know about this iconic gas station.

If you literally translate the name, you get “shine” and “fry”. This is due to the fact that many foods were fried in teriyaki, after which they acquired shine.

Properties

In addition to its versatility, teriyaki sauce is also known for its health benefits. When consumed regularly, it can:

• improve digestion;
• normalize blood pressure;
• relieve tension;
• stimulate appetite;
• have a calming effect on the nervous system;
• help cope with fatigue;
• prevent the development of oncology;
• improve your mood.

Contains B vitamins, potassium, vitamins C, PP, calcium, choline, phosphorus, magnesium, iron, selenium, sodium, zinc, manganese. Teriyaki is held in high esteem by those who care about proper nutrition, because it is safe, has low calorie content, and has a light composition. There are no fats in the mixture.

Possible harm

Due to the sugar content, the sauce is contraindicated for patients with diabetes. It is not recommended to eat it for people with kidney disease - the sauce can cause the appearance of kidney stones. Teriyaki can also harm those who suffer from pancreatitis, stomach ulcers, and hypertension.

It contains honey, so people with allergies should avoid eating teriyaki.

Recipe for making teriyaki sauce with step-by-step photos

Turn on the medium flame under the frying pan and gradually pour in and pour out:

• 150 ml soy sauce;
• 8 sugar cubes or 4 heaped teaspoons;
• 1 teaspoon ginger and garlic;

Step 1. Add soy sauce, sugar, garlic and ginger to the pan

• 1 tablespoon of wine vinegar;
• 2 teaspoons oil;
• 1 heaped tablespoon of honey;

Step 2. Add vinegar, oil and honey. Stir

Stir the sauce so that the sugar does not stick to the walls of the dish. We wait until it starts to boil.

Mix 2 teaspoons of starch in 80 ml of water. In this way we get rid of lumps. Add the starch mixture to the boiling sauce, mix well and turn off the heat.

Congratulations. Your teriyaki sauce is ready.

If the sauce looks runny, that's okay. After 5 minutes it will be ready and become denser.

Step 3. Teriyaki sauce is ready

After 15 minutes, when the sauce has cooled slightly, pour it into a glass container with a lid.

My teriyaki recipe lasted for a maximum of a week. I couldn’t leave it longer; I ate it earlier.

Substituting ingredients in a recipe

Instead of wine vinegar, it is better to use 100 ml of mirin (very sweet rice wine) or the same amount of dry white wine.

Replace cane sugar

Ginger and garlic can be taken fresh. In this case, they should be chopped and added to the pan with other ingredients. Once the sauce is ready, strain the teriyaki through a sieve and remove any pieces.

the amount of starch as needed. If you want to get a thick sauce, then add 2-3 level teaspoons. This consistency is great for adding to meat, fish or salads. If you need a thin sauce, add 1 teaspoon of starch or do without it. This teriyaki is suitable for frying ingredients or marinade.

Teriyaki with garlic

The light, unobtrusive aroma of garlic in Teriyaki sauce awakens your appetite.

It gives meat and fish dishes piquancy and mild spiciness.

What ingredients will you need?

To prepare the sauce you need to take:

• 6 tbsp. l. rice wine;
• 100 g cane brown sugar;
• 200 ml soy sauce;
• 100 ml of drinking purified water;
• 4 g ground ginger root;
• 3 garlic cloves;
• 2 tsp. sesame seed oils;
• 60 ml liquid aromatic honey;
• 6 tsp. corn starch.

Step-by-step cooking process

To prepare the aromatic sauce, you will need to follow these steps:

1. Starch should be diluted in warm water until completely dissolved.
2. You need to add all the other ingredients to the mixture, after which you need to put the sauce on low heat and let the mixture boil.
3. You need to simmer the sauce until thickened over low heat, stirring constantly.

What dishes does the sauce go with?

The sauce goes harmoniously with all Asian fish dishes, as well as with salads containing greens, sesame seeds and tofu cheese.

Application, composition and taste of teriyaki sauce

Some information about the sauce:

Teriyaki (Teriyaki, derived from the words teri - shine from sugar and yaki - fried) is a traditional sauce of Japanese cuisine. It does not have an exact recipe, but it is usually prepared with soy sauce, adding fresh or dried ginger, garlic and other spices.

In its classic form, it is prepared with the addition of soy sauce, mirin (rice wine) and sake, in proportions of 1/1/1.

This sauce is universal. It is suitable for side dishes, meat and fish dishes, and for dressing salads.

Teriyaki can be used to marinate chicken, pork, beef, fish or vegetables. To do this, its consistency is made more liquid, excluding starch.

It has an interesting taste. It is both sweet and salty, which gives the dish a spicy kick and adds an interesting long aftertaste. You need to try it yourself once to understand its taste.

Teriyaki with sake

The addition of strong Japanese sake to the spicy sauce gives the taste of Teriyaki oriental notes, a spicy bitterness and an interesting aroma.

What ingredients will you need?

To prepare sake sauce you will need:

• ½ glass of Japanese sake alcohol;

• ½ cup mirin;
• ½ cup soy sauce;
• 1 tbsp. l. aromatic cane sugar.

Step-by-step cooking process

The process of creating East Asian sauce consists of steps:

1. In a thick-bottomed container, mix soy sauce with mirin and sake.
2. The resulting mixture should be placed on the stove and brought to a boil over medium heat without a lid.
3. The sauce should be stirred constantly so that the cane sugar crystals are completely dissolved and do not stick to the bottom of the container and to the walls.
4. As soon as the sauce has reduced by half, remove the container from the heat and cool at room temperature.

What dishes does the sauce go with?

You can pour the aromatic, thick sauce over the meat while grilling it, and you can also use Teriyaki with sake as a softening marinade for meat and fish. The sauce is not suitable for salad dressing, as the bitterness from the sake will overwhelm the flavors and aromas of the other ingredients.

Recipes with teriyaki sauce

I recommend preparing several recipes with noodles, meat and teriyaki sauce. All of them are prepared quickly and simply.

“Rice noodles with pork and vegetables with teriyaki sauce”

“Soba noodles with chicken with teriyaki sauce.”

“Funchoza with vegetables and meat in teriyaki sauce.”

And if you are going to cook meat in teriyaki sauce , then I recommend reading the article “How to fry meat in a frying pan.” I recommend it if you have a problem with meat being boiled rather than fried in a pan.

How to make sauce at home

Sushi and rolls in our country are already perceived as something familiar, almost ordinary. Compatriots also fell in love with other Japanese dishes, in particular teriyaki sauce.

It is interesting that history has not preserved information about when and by whom this seasoning for dishes was invented. It is believed that its history begins in the 17th century, and only in the 20th century did the sauce come to the United States, and then spread throughout the world.

At first glance, you might confuse teriyaki with soy sauce. However, there are quite a few differences. Teriyaki has a syrup-like consistency and is richer in color than soy sauce. The teriyaki flavor can be compared to melted dark chocolate. The taste is original – salty-sweet.

Compound

It must be said that the composition of traditional teriyaki sauce is simple, it includes:

• soy sauce, for preparation you should use only a natural product;
• mirin - sweet rice wine, has a somewhat sugary taste, similar to the taste of liquor;
• sugar, preferably brown;
• spices – here the cook can use his imagination; the only required ingredients are garlic and ginger.

Interesting facts: the main principle of Japanese cuisine is to preserve the natural taste of products. Therefore, you should not use flavor enhancers and other artificial additives when preparing teriyaki. The sauce should highlight the taste of the dish, but also “overwhelm” it.

What do they eat with?

What do you eat teriyaki sauce with? This seasoning is quite versatile. The sauce goes especially well with the following dishes:

• almost any meat and poultry dishes;
• any fried or baked fish;
• seafood; rice;
• noodles;
• vegetables.

In our country, it is customary to serve teriyaki with sushi or rolls, but in Japan they prefer other types of sauces for these dishes.

Interesting facts: in Japan, teriyaki sauce is valued not only for its original taste, but also for its health benefits. Seasoning made from natural products, consumed in limited quantities, normalizes the functioning of the gastrointestinal tract, normalizes blood pressure, and has a beneficial effect on the functioning of the nervous system.

Reviews: “I use it as a marinade for meat”

Very tasty)))) I made meat with funcheza, celery and leeks and shrimp with vegetables and funcheza)) and also closed two small jars in reserve)))) amazing taste, I’ll try it with chicken))) although I took 4 spoons of corn starch)

Ksu Ksu, https://ovkuse.ru/recipes/sous-teriyaki-recept/

Thanks for the delicious and versatile sauce recipe. I use it as a marinade for meat, mainly chicken. It turns out very juicy and appetizing

Danil, https://macaronomania.ru/sous-teriyaki-recept-prigotovleniya-v-domashnih-uslovijah/

I made it today. spent about 15 minutes on everything. I grated the garlic and ginger on a nutmeg grater and used red wine vinegar. The sauce thickened immediately after heating. and also cooked for less than 5 minutes. delicious! my picky husband ate it with spoons, with chicken wings. thanks for the recipe!

Olga Belyaeva, https://povar.me/other-food/sousy/sous-teriyaki/