Teriyaki - a thick sweet-salty sauce, ideal for fish, seafood, chicken. The mixture is used as a spice or marinade, it is indispensable in Japanese cuisine, but it is also used for ordinary homemade dishes. Usually, the sauce is bought ready-made, but it is not difficult to make it yourself.
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Teriyaki: advantages and features
The main plus of teriyaki sauce is its ability to transform even the most ordinary products, giving them interesting taste nuances. The mixture is necessary for the preparation of yakitori kebabs from chicken, shrimp, squid, beef. Teriyaki are added to traditional Japanese noodles and dishes based on it, they are greased with grilled vegetables. The sauce will not increase the overall calorie too much, while the taste of the products will become deeper and brighter, with recognizable caramel notes. In addition, teriyaki provides a spectacular appearance of dishes, providing a delicious toasted crust and preserving the juiciness of fish or meat.
The nutritional value is about 100 kcal per 100 g of product, this allows us to recommend teriyaki for dietary nutrition. Salt is not added in the process; a sufficient amount is contained in soy sauce. Teriyaki stimulates appetite well, is quickly absorbed, accelerates the digestion of heavy foods.
At home, you can cook a variety of options teriyaki. Most often it is made on the basis of ready-made soy sauce. Be sure to complement the sharp and sweet ingredients that make up a harmonious bouquet. The composition can include rice wine, wine vinegar, orange or pineapple juice, fish broth, liquid honey, sugar, garlic and other ingredients. The proportions depend on the specific recipe and may vary depending on taste. Some people like more salty sauces, others prefer pronounced sweetness, and some prefer bright sharp variations. The mixture can be made immediately before use or poured into a bottle with a screw cap.
Homemade teriyaki can be stored in the refrigerator for several months. However, this applies only to sauces that have undergone heat treatment. If the product has not cooked, it is advisable to use it within a few days.
Thick glossy sauce is conveniently applied with a silicone brush. The mass is evenly distributed over meat, poultry or fish, the procedure can be repeated several times. After baking, the mixture forms a delicious fried crust of a reddish-brown color. Teriyaki goes well with other sauces, such as soy, garlic, cream or wine.
Classic sauce: step by step recipe
Such a sauce can be used for pickling, they are flavored with dishes in the cooking process or after it. The mixture is also suitable for Japanese-style mixed vegetables. If there is no granulated garlic, you can take fresh cloves and grind them in a blender or grate.
Ingredients:
- 140 ml of finished soy sauce;
- 1 tsp refined vegetable oil;
- 1 tsp granulated garlic;
- 70 ml of filtered water;
- 1 tbsp. l ground ginger;
- 1 tbsp. l wine vinegar;
- 5 tsp fine cane sugar;
- 1 tbsp. l potato starch;
- 1 tbsp. l liquid honey.
Pour water into the stewpan, add sugar, soy sauce, honey, chopped garlic, ground ginger, vegetable oil. Mix everything thoroughly until the crystals dissolve and the liquid becomes completely homogeneous. Sift and pour potato starch into a stewpan. Stir again, add wine vinegar. Try the sauce: if it turns out to be too acidic, you can add a little more honey.
Put the stewpan on the stove, bring the mixture to a boil, reduce the heat and let the sauce cook for 5-7 minutes. Make sure that the mixture does not burn, stirring it periodically. Ready sauce should become uniform and thick. Pour it into a glass container, cool and use for culinary purposes.
Teriyaki quick sauce: simple and tasty
A very simple recipe that includes a minimum of components. If rice wine could not be found, you can use sherry, vermouth, white dessert wine. Alcohol will not only add the desired acidity, but also give the finished product a pleasant aroma. The sauce is ideal for pickling meat, fish and seafood, it is well stored in the refrigerator.
Ingredients:
- 200 ml of soy sauce;
- 200 ml of rice wine;
- 1 tbsp. l ground ginger;
- 2 tbsp. l fine cane sugar;
- 1 tsp dried chopped garlic.
Pour soy sauce into the blender bowl, add ground ginger, garlic, rice wine and sugar. Drive all 10-20 seconds at medium speed. Pour a homogeneous mixture into a saucepan, put on a stove, bring to a boil and reduce heat. Cook, stirring constantly, until part of the liquid has evaporated. Adjust the density to taste, but do not allow the contents of the stewpan to burn. Pour the finished sauce into a glass or ceramic container and cool.
Spicy sauce with spices: step-by-step cooking
The combination of sesame seeds with orange juice and fresh ginger gives an interesting taste to the sauce. A properly prepared mixture should acquire a beautiful reddish-brown color and a glossy shine.
Ingredients:
- 100 ml of soy sauce;
- 1 tbsp. l sesame seeds;
- 10 ml of sesame oil;
- 1 tsp liquid honey;
- 2 sweet and sour oranges;
- 2 cloves of garlic;
- 3 feathers of green onions;
- 30 g of fresh ginger root.
Peel the garlic, chop finely, chop in a mortar. Add chopped green onions and sesame seeds, fried in a dry pan. Grind the mixture with a pestle until smooth.
Grind ginger root in advance in a blender, mix with garlic-sesame mass, oil, soy sauce and honey. Squeeze juice from oranges and gradually pour it into the general mixture. Those who like a more sour taste should add a little freshly squeezed lemon or lime juice. Beat everything with a whisk, for greater uniformity, you can grind the finished sauce through a sieve. The product is ready to eat. It is better to eat it fresh; you can store home-made teriyaki without cooking in the refrigerator for no more than 5-7 days.