Teriyaki sauce is, more than a sauce, a cooking technique. The Japanese dip food in a sweet sauce and roast it in the oven or on the grill. In fact, teri refers to the shine that food takes on with sauce, and yaki means grilling. This traditional Japanese sauce is made by mixing and heating soy sauce with sake, the well-known rice brandy, or mirin, a type of rice wine, but with less alcohol content, and sugar or honey.
The sauce is reduced over the fire until the desired texture is obtained , and it is reserved to later be used in the preparation of various meats, fish, seafood or vegetables. The technique of dipping foods in sauce to grill them emerged in Japan in the seventeenth century, and Japanese emigration to Hawaii with the incorporation of other local ingredients led to variants of this sauce, and the popularity that Japanese restaurants in the United States achieved in The 1960s made teriyaki sauce known worldwide .
Sometimes ginger is added, and even garlic or sesame, and the sweetness can be given by pineapple juice. It can keep in the fridge for two to three weeks without going bad, so make enough teriyaki sauce.
How to prepare the teriyaki sauce:
- Put the sake on the fire in a saucepan and heat until the alcohol evaporates (if you use rice vinegar, skip this step ).
- Add the soy sauce, brown sugar, and ginger . Stir occasionally.
- Besides, mix the tablespoon of cornstarch in the water until completely dissolved , and add it to the saucepan.
- Cook over low heat until the teriyaki sauce thickens . Add the sesame oil.
- The important thing is that the sauce reduces and is thick , enough to easily paint meat or fish.
- If it is very soft , you can add two cloves of garlic, minced very finely , or more soy sauce and a pinch of glutamate.
Try making this teriyaki sauce with which you can grill delicious meat, fish or even prepare noodles in a wok. This amount is enough to paint the food, not to be dipped. The final color of the sauce is dark, like that of soy sauce.