Teriyaki!!

A rich thick, umami-packed sauce for use as a glaze or a marinade to infuse proteins with a sweet and savory taste.

A really simple and quick throw together when you need to shuffle up your taste deck.

One can marinate chunks of chicken in the sauce, then grill, roast, or stir fry. A rib-eye can be brushed with the glaze whilst pan-roasting or grilling. Tofu can be marinated in the sauce, thence stir-fried with additional sauce for a tasty glaze.

From Wikipedia:

Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.

The word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.

The tare (タレ) is traditionally made by mixing and heating soy sauce, sake (or mirin), and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions)

Teriyaki Sauce

Umami packed, thick rich sauce for marainde or glaze

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Ingredient, Sauce

Cuisine Asian

Servings 1 cup

Calories 387 kcal

Ingredients

  

1x2x3x

• 1/2 Cup Orange Juice
• 1/2 Cup Water
• 1/3 Cup Soy Sauce Low Sodium
• 3 tbsp Honey
• 2 tbsp Corn Starch
• 1 tbsp Minced Garlic
• 1 tbsp Grated Ginger
• 1 tbsp Toasted Sesame Oil
• 1 tbsp Mirin

Instructions

 

• In a small saucepan over medium heat, add oj, water, soy, ginger, garlic and honey
• Stir to simmer and disolve honey
• Add sesame oil, mirin
• In small mixing cup whisk cornstartch and 2 tbsp water
• Add to simmering sauce, continue to simmer until thickened to desired texture
• Taste and balance flavor

Notes

To use as a glaze whilst roasting, use a thickened sauce

as a marinade, forgo the cornstarch and use the simmered thin sauce

 

This is perfect for salmon steaks, beef cubes, or chicken thighs.

 

Nutrition

Calories: 387kcalCarbohydrates: 89gProtein: 10gFat: 1gSaturated Fat: 1gSodium: 4339mgPotassium: 472mgFiber: 1gSugar: 64gVitamin A: 248IUVitamin C: 67mgCalcium: 56mgIron: 3mg

Keyword marinade, Sauce, Soy

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