How to make teriyaki sauce and what can you cook with it?

Japanese teriyaki sauce will be the highlight of any dish. It’s no wonder that people from all over the world love it and enjoy using it to prepare culinary delights.

The history of the magic seasoning goes back more than two thousand years. Once upon a time, in a small Japanese settlement there lived amateur cooks who prepared unsurpassed sauces. With these seasonings, a simple dish turned into a real masterpiece! And then one day they decided to join forces and founded a factory where they began to produce everyone’s favorite teriyaki. Today, the sauce has outgrown the boundaries of Japanese cuisine. Gourmets believe that only teriyaki can truly reflect the philosophy of preparing oriental dishes.

Interestingly, the literal translation of teriyaki sauce is “fry until shiny.” This is exactly what Japanese chefs do - they fry all the components of the sauce until they acquire an appetizing and shiny appearance.

Application:

Teriyaki sauce can, as in original Japan, be used as a marinade for meat - in 2-8 hours it can transform any kind of meat into the most delicate dish. The meat is pierced on all sides with a long needle or knitting needle and immersed in the marinade. After a few hours, you can safely bake or fry it - it will melt in your mouth.

You can serve teriyaki as an addition to meat, chicken, fish, seafood (instead of ketchup and mayonnaise). Sometimes it is added to salads or vegetable stews.

The third option is to pour the sauce over the dishes when frying. Meat, fish and seafood (especially shrimp) with this method of application become as if varnished. The thing is that the sauce necessarily contains sugar, which, melting into caramel, gives shine to dishes served with teriyaki.

It is “shine” that is the first component of the name; in Japanese, it will sound like “teri”. At the same time, the remainder of the word - “yaki” - means the process of frying

Such widespread use provides the complex composition of teriyaki and an unusual taste in which sweetness and salt are in harmony. The aftertaste of teriyaki is long and quite interesting, with honey and caramel notes, it is difficult to convey in words - you must definitely feel it for yourself.

The popularity of teriyaki has turned it into a subjective name - the prefix “teriyaki” is now added to any dish prepared with this sauce.

Teriyaki dishes are served placed on top of cabbage or lettuce leaves, with boiled rice and sesame seeds. Additionally, rolls or pickled ginger can be served.

When purchased in a store (if you manage to find it), this sauce costs quite a bit, so it will be much more economical (and perhaps even more natural) to prepare it at home, on your own.

How to make teriyaki sauce? It's simple - we have prepared for you several of the most popular homemade recipes, and all you have to do is familiarize yourself with them and choose which teriyaki will be on your table today.

It is worth noting that this sauce is perfect for anyone whose cat is on a diet - its calorie content is only 89 kcal per 100 grams. of the finished product (depending on the composition, it can range from 80 to 100 kcal per 100 g of sauce), there is practically no fat at all - 0.27 g. per 100 gr. of the finished sauce, the proteins in it are 4.95 g, and carbohydrates are 20.23 g. per 100 gr. sauce. By the way, the content of proteins and carbohydrates provides 7% of the daily requirement for these components.

The sauce normalizes blood pressure and digestion, and calms the nervous system.

In terms of ingredients, the most problematic is mirin, a rice wine that is usually difficult to obtain. But you don’t need to be afraid of this - in recipes it can be easily replaced with sake (preferably not drinking sake, but culinary sake), mixed with sugar (3:1), or white wine, vermouth, or 6% wine vinegar (instead of 100 ml of wine, take 1 tbsp vinegar). Sometimes mirin is replaced with regular pineapple juice or sherry.

However, when preparing teriyaki, you should not adhere to the specified recipe in too much detail; remember that there is no single recipe for preparing it, so you can increase something in the composition, reduce something, replace it, or remove it altogether. So, based on your taste, you can create a recipe for your personal, “family” teriyaki (as they used to do in Japan). However, when you start experimenting with the composition, remember that it should always be based on the classic recipe, which we will post first. Therefore, when adding or removing sauce components, still try to focus on this recipe. Homemade teriyaki, alas, does not last long (even in the refrigerator) - about 5 days, so it will be better if you prepare a new sauce for each newly served dish (fortunately, it is prepared in a matter of minutes). Although sometimes they claim that a day in the refrigerator will only benefit the sauce.

How to make Teriyaki sauce at home

We measure out all the products we need. It is better to use cane sugar, but regular sugar will work just fine. Instead of rice wine, we will use wine vinegar. Garlic and ginger can be used fresh, but then the sauce should be strained to get rid of pieces.

In a dry frying pan, fry the sesame seeds until lightly browned, then add vegetable oil and fry for another minute.

Add soy sauce, wine vinegar, sugar, garlic and ginger to the pan. Stir.

And bring to a boil. Cook for a minute and a half.

Mix starch in water. The sauce will not be very thick. To make it thicker, take 2 tablespoons of starch.

Pour into the pan and, stirring all the time, bring to a boil. Cook for 2 minutes.

Now add honey and stir the sauce until the honey is completely dissolved. If you used fresh ginger and garlic, now is the time to strain the sauce and get rid of the garlic and ginger pieces.

Pour the cooled sauce into a jar; it can be stored for 4-6 days in the refrigerator.

The sauce is sweet and sour, moderately salty and is suitable for many dishes and marinades.

Teriyaki sauce (homemade recipe)

Prepare:

• soy sauce – 150 ml
• mirin – 100 ml (or white wine – 100 ml, or 6% wine vinegar – 1 tbsp.)
• dried ginger – 0.5 – 1 tbsp.
• dried garlic – 0.5 – 1 tbsp.
• sugar (preferably cane) – 2 tbsp.
• honey – 1 tbsp.
• starch – 3 tsp.
• water – ¼ cup
• refined oil (olive or sunflower) – 1 tsp.

You need to prepare it like this:

Mix all ingredients except honey (pre-mix starch with cold water), let it boil and cook over low heat for 4-5 minutes. Remove from heat, add honey and stir. The sauce will thicken as it cools.

Many teriyaki recipes posted on the Internet are nothing more than variations of the above options.

Therefore, in order not to duplicate the composition of the sauces from time to time, we will simply inform you that, if desired:

• you can add 2 teaspoons of spices to a classic or homemade sauce - a mixture of cardamom, cloves, cumin, ground coriander, fennel, black pepper, cinnamon
• garlic can be removed from the composition
• the amount of added sugar can be increased or decreased
• mirin, as we have already written, can be replaced with other types of alcoholic (and non-alcoholic) drinks
• 1 tbsp. dried ginger can be replaced with 2 tbsp. fresh, finely grated (the same applies to garlic - 1 tsp dried - equal to 2 cloves crushed into puree)

Of course, garlic and spices are already “Western” additives, because the Japanese strive for maximum simplicity in food, but if it tastes better to us, then why deny ourselves? Another of our recipes will enchant you with Asian flavor.

Cooking features

Translated from Japanese, “teriyaki” is a “brilliant” and tasty “fried” dish. More precisely, a mixture of ingredients, thanks to which fish, meat or game, when fried, acquire a characteristic “shine” - a kind of “glaze”. A special feature of Teriyaki is that it can be used for marinating and gravy at the same time. So, meat marinated in sauce will be soft, tender, juicy, but after frying it can be poured with the same Teriyaki again, and the product will become more piquant and exotic.

By the way, doesn’t the word “exotic” scare you? In this case, it shouldn’t, otherwise you risk depriving yourself and your family of a special dish. After all, meat that tastes familiar can be made “unrecognizable” and incredibly tasty thanks to spices and herbs.

In the classic version, you only need 3 ingredients to prepare Teriyaki:

• Soy sauce
• Sweet rice wine Mirin
• Granulated sugar

It is the combination of soy sauce and sugar that gives such a “brilliant” effect during caramelization. To the three mentioned ingredients add vegetable oil (olive), ginger and starch. Sometimes the traditional Japanese wine Mirin is replaced with Sake or added to the wine.

Recipe No. 1. Classic teriyaki

• Soy sauce 100 ml
• Rice wine Mirin 100 ml
• Granulated sugar 1 tbsp. spoon
• Potato starch 50 g
• Grated ginger

You need to cook it like this: pour the soybeans into a saucepan. Add sugar there, stir and put on fire. Stir the mixture constantly until the sand is completely dissolved.

Pour Mirin into the pan and simmer the sauce over low heat for another 18-20 minutes. Grate the ginger root a little, literally on the edge of a teaspoon. Add it to the brew and cook for another 15 minutes.

Add starch to the mixture, stirring constantly. When it thickens, the spicy dressing is ready. Use when cool! Store in the refrigerator in a glass container.

Adviсe:

1. Japanese wine can be replaced with another dessert wine, such as Vermouth.
2. Sugar is meant to be brown, not white.
3. The proportions of ingredients can be increased or decreased by choosing the ideal combination for yourself.

Recipe No. 2. Teriyak with garlic

• Soy sauce 100 g
• Wine Mirin 2 tbsp. spoons
• Water ¼ cup
• Brown sugar 1.5 tbsp. spoons
• White sugar 2 tbsp. spoons
• Ginger root 1.5 teaspoons
• Dry garlic 1.5 teaspoons

Despite the rich composition of this recipe, preparing it is a piece of cake: put all the ingredients in a saucepan, add water and put on medium heat. Stir until the sugar dissolves. When you can't feel it at the bottom of the pan, then the sauce is ready.

Serve it cooled with vegetable stew and pasta. You can also marinate meat or chicken in Teriyaki with Garlic. Moreover, use the marinade twice - also for pouring over a ready-made hot dish.

Recipe No. 3. Teriyak for roast

• Soy sauce 100-120 ml
• Chicken (or vegetable) broth 100 ml
• Wine Mirin 60 ml
• Granulated sugar 3.5 tbsp. spoons
• Ginger root 1 tbsp. spoon
• Dry garlic 1 tbsp. spoon
• Vegetable oil 2 tbsp. spoons
• Sesame oil 1 tbsp. spoon
• Corn starch 2 tbsp. spoons
• Ground white pepper on the tip of a teaspoon
• Water 50 ml

First you need to dilute the starch. To do this, pour water into it and stir well. Pour sauce, broth, wine and sesame oil into a bowl. Add pepper and sugar.

In a preheated frying pan, fry garlic and ginger in vegetable oil. Pour in the contents of the bowl, and when the mixture boils, cook for another 1-2 minutes. Then pour in the starch and stir the sauce until it thickens.

Serve with grilled meat or other hot dish. Garlic Teriyaki goes well with vegetables.

Teriyaki with oranges

Prepare:

• soy sauce – 100 ml
• sesame oil (olives or sunflower) – 2 tsp.
• orange juice – 2 pieces
• ginger (fresh, grated) – 2 tbsp.
• garlic (chopped) – 2 cloves
• honey – 1 tbsp.
• onion (chopped) – 0.5 cups
• sesame seeds (calcined in a frying pan) – 2 tsp.

You need to prepare it like this:

Prepare all the ingredients, mix them, let it boil and cook over low heat for 4-5 minutes. Remove from heat and marinate anything in it, or simply pour it over your dish. The sauce will thicken as it cools.

Dishes with teriyaki sauce

Oriental seasoning has a rich palette of flavors, so it suits almost all dishes. Teriyaki is an ideal addition to meat, poultry, and salmon. The sauce goes well with vegetable salads and appetizers, smoked meats and dishes cooked on a barbecue grill. Culinary masterpieces with unusual spices and fruits, seasoned with Japanese sauce, have an exotic taste. Teriyaki is also indispensable for seasoning udon noodles and sushi. Here is a basic list of dishes that can be prepared with teriyaki sauce.

Vegetables with teriyaki sauce: a recipe for beauty and health

Vegetables in teriyaki sauce are tasty and healthy. One serving of the product contains only 206 kcal. To prepare it you need:

• 4 things. tomatoes;
• 1 zucchini;
• 3 pcs. sweet pepper;
• 200 g green beans;
• 2 tbsp. l. sesame oil;
• 1 tsp. sesame;
• 3 cloves of garlic;
• 80 ml teriyaki;
• a pinch of salt, ground pepper.

Cooking technology:

1. Wash, peel and chop vegetables. Remove the skin from the tomato.
2. Place the chopped vegetables in a medium-sized container, pour over the teriyaki and marinate for an hour.
3. Fry in sesame oil over high (!) heat for three minutes.
4. Add salt, pepper and stir at the end of cooking.
5. Vegetables prepared in this way can be eaten as an independent dish or as a side dish.

Noodles with teriyaki sauce - a dish for all occasions

It happens that guests are about to arrive, but there is not enough time to cook. At the same time, I want to pamper them with something tasty and exotic. A great option is udon noodles with teriyaki sauce. A delicious dish for four people can be prepared in just 20 minutes. Udon noodles go perfectly with chicken in teriyaki sauce and other products. What is needed to prepare delicious udon?

Version of udon with shrimp

1. Boil wheat noodles in salted water, rinse.
2. Pour teriyaki sauce over shrimp and marinate for 10 minutes.
3. Cut onions, carrots, peppers into strips.
4. Fry vegetables with shrimp over medium heat for 3-4 minutes.

Decorate the top of the dish with herbs.

Pork in teriyaki sauce

Someone will say: “Noodles, vegetables... I want meat!” And here's pork with teriyaki sauce. The teriyaki sauce in this recipe is special.

¼ cup Cahors, ¼ cup soy sauce, 5 grams of honey.

For the dish take:

a good piece of pork, pork ribs, a couple of onions, salt.

Preparation:

And we begin to create. First, teriyaki sauce: mix soy sauce, Cahors and honey in a saucepan, put on low heat and cook, stirring, for 5 minutes until thickened. Cool.

Now a little magic - marinate the pork. Place the meat in a deep bowl, pour in the sauce, put onion chopped into thick half rings on top, add a little salt and stir. The marinating process should last at least 8 hours. It is better to marinate the meat in a plastic bag, releasing as much air as possible from it and tying it tightly. Before cooking the meat, remove the onion from the marinade and add it shortly before cooking.