The word teriyaki is a composition of two words, on the one hand "teri", which refers to the shine provided by the sauce, and "yaki" which refers to roasting as a cooking method. The traditional ingredients of this sauce are mirin, sugar, soy sauce, sake (although other alcohol can be used) and eventually a little ginger. Then it is boiled to reduce it and it is ready to use.
Teriyaki sauce is a traditional Japanese sauce and is used mainly with chicken to give rise to the well-known teriyaki chicken recipe, but you can use it in a lot of dishes and as an accompaniment to your usual recipes of meat, vegetables, rice and even pasta . It also keeps for a few days in the fridge, so you can over-prepare and save it for another recipe. Although the traditional recipe incorporates mirin and sake, other ingredients that are easier to find and taste almost identical to the classic teriyaki sauce can be used. You no longer have an excuse!
Teriyaki Sauce Recipe
- 75 ml of soy sauce
- 25 ml of water
- 25 ml of rice vinegar
- 50 grams of brown sugar
- 25 grams of ginger powder
- 25 grams of cornstarch
- Two cloves of garlic
This teriyaki sauce recipe that we detail below is a sauce of Japanese origin that is ideal especially to accompany roasted meat, fish and vegetables, although it combines well with all kinds of dishes in general, from pasta, meat and fish prepared from different shapes. As you will see in the detail of the recipe, the preparation of it is not difficult and many ingredients are not needed, so you can prepare it whenever you need it, and the result is better than the one you buy already prepared, so yes. you like the same one, do not stop encouraging yourself to prepare it.
We will start by peeling a couple of garlic cloves, which we will then put in the glass of a mixer or a container in which we can later beat everything with the arm of the mixer. In the same glass or container we add the soy sauce, the rice vinegar, the water, the cornstarch, the brown sugar and the ground ginger. With the mixer we are going to beat everything until we have a very homogeneous mixture, a sauce that is rather liquid. We can try it in case we want to adjust any of the ingredients to leave it to our liking, in that case we would beat it again with the blender until it is ready.
When beating the ingredients to form our teriyaki sauce, a kind of whitish foam will appear on top, which we are going to remove by straining the mixture through a strainer, so that the foam will remain in it. Then we are going to pour the sauce into a saucepan of adequate size and we are going to put it to heat over medium heat, until it begins to boil, so that it is denser and with more body. When it starts to boil, we lower the intensity and leave it for the necessary time until it takes the density that we like to give it to serve it like this, at that moment we remove it from the fire.
Normally this sauce is prepared with much more density or thickness if it is to be used to paint with it meats, fish and other ingredients that are going to be roasted later. In case you want to use it to serve as an accompaniment sauce for pasta, you can even not boil it, which will make it less dense, or heat it slightly until it thickens a bit and is thus perfect to serve with the pasta. Always leave it how you like to use it, more or less dense according to your preferences. At the end of its preparation we can serve the rich teriyaki sauce with the dish that we are going to accompany, you will see what a touch of flavor it will give, surely you will love it and you will repeat it on more occasions.
Servings / Units: 1
Approximate Preparation Time: 15M
Approximate Calories: 90
4 whole chicken breasts
1 large spring onion
200 ml. soy sauce
4 tablespoons mild olive oil
To accompany: 250 g. Sundari basmati rice
1.- We clean the chicken breasts of possible remains of fat and veins that it may have. We cut them into not too small dice.
2.- As an accompaniment to chicken, the most common is to use fresh onion or chives that are cooked with the meat. With either of the two we will get it to be caramelized in the end thanks to the sugar in the teriyaki sauce. In this case we have chosen a large chive, we cut it in julienne strips into thick strips.
3.- In a large frying pan we heat the oil and add the chicken pieces and the chives. Brown for about 5 or 6 minutes. Add the teriyaki sauce that we have prepared and cook over medium heat for 15 minutes.
4.- We will see that the chicken is shiny, like lacquered with the sauce, and this has almost been consumed. We serve the chicken with white rice, although if you like it more you can serve it with French fries, boiled potatoes or pasta.
Teriyaki chicken with white rice
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