Small Dish of Teriyaki Sauce

Teriyaki Sauce


Japan   -   Teri Yaki
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
*
15 min
Yes		 Teriyaki means shiny (teri) grilled (yaki). Traditional Japanese Teriyaki Sauce is not thickened, but most bottled Teriyaki sauces in North America are heavily thickened, like barbecue sauces.


1/2
1/2
1

c
c
T

Soy Sauce (1)    
Mirin (2)
Sugar
Japanese Traditional Teriyaki Sauce   -   (5 min)
  1. Put all ingredients in a saucepan. Bring to a simmer for about 3 minutes, stirring to dissolve the sugar.
  2. Let cool.


1/2
1/2
1/2
1
3
1-1/2

c
c
T
T
cl
t

Soy Sauce (1)  
Sake (3)
Brown Sugar
White Sugar
Garlic
Ginger, grated

Aromatic Teriyaki Sauce   -   (10 min)
This sauce can be used as a marinade, as a dip, or for any grilled Teriyaki recipe.
  1. Crush GARLIC and chop fine. Grate GINGER.
  2. Put all ingredients in a saucepan. Bring to a simmer for about 3 minutes, stirring to dissolve the sugar.
  3. Pass through a fine strainer to remove Garlic and Ginger. Let cool.


1
1
2

c
t
t

Teriyaki Sauce        
Cornstarch
Water

Teriyaki Glaze   -   (5 min)
This is a little more like the bottled Teriyaki sauces found in North America.
  1. Bring either of the Teriyaki Sauces given above to a simmer.
  2. Make a slurry of the Cornstarch and Water. Stirred it up well and stir into the hot sauce. Simmer stirring until the sauce thickens (1 or 2 minutes). It should not be too thick because it will thicken more as it cools.
NOTES:

  1. Soy Sauce:

      Use a Japanese type soy sauce, like regular Kikkoman. If you will be serving to a person with Celiac disorder, use a Tamari type sauce that does not list Wheat in the ingredients.

  2. Mirin:

      This is a sweetened, higher alcohol Sake used for cooking rather than drinking. The real thing is preferred, but most on the market is fake, though usable. You could also use regular Sake - this stuff is already way sweet from the sugar.

  3. Sake:

      Use a good drinkable Sake.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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