How to Make Japanese teriyaki glaze

How to Make Japanese teriyaki glaze - 1 37
  • 100g soy sauce
  • 100g mirin (sweet rice wine)
  • 100g sake (Japanese rice wine)
  • 50g sugar
  • 10g ginger (grated)
  • 2 cloves garlic (minced)
Per serving
Calories: 221 kcal
Proteins: 1.1 g
Fats: 0.2 g
Carbohydrates: 55 g
25 minsPrint
  • In a saucepan, combine the soy sauce, mirin, sake, sugar, ginger, and garlic.
  • Place the saucepan over medium heat and stir well to dissolve the sugar.
  • Bring the mixture to a gentle simmer and cook for about 10-15 minutes, or until the sauce thickens to a glaze-like consistency. Stir occasionally to prevent burning.
  • Once the sauce reaches the desired thickness, remove it from the heat and let it cool slightly.
  • Strain the sauce through a fine mesh sieve to remove the ginger and garlic particles.
  • Transfer the teriyaki glaze to a jar or airtight container and let it cool completely before using.

The teriyaki glaze is typically served with grilled or pan-fried dishes, such as chicken, beef, salmon, or vegetables. It adds a deliciously sweet and savory flavor to the dish and gives it a glossy appearance. It can be brushed onto the ingredients while cooking or used as a dipping sauce.

In conclusion, Japanese teriyaki glaze is a classic sauce that adds a rich umami flavor to various dishes. Its combination of soy sauce, mirin, sake, sugar, ginger, and garlic creates a perfect balance of sweet and savory notes. It is a versatile sauce that can enhance the taste of meats, seafood, and vegetables, making it a popular choice in Japanese cuisine.

Facts about teriyaki glaze:

  1. Teriyaki sauce originated in Japan and has become popular worldwide due to its delicious taste.
  2. The word “teriyaki” comes from the Japanese words “teri” (glaze) and “yaki” (grilled or broiled).
  3. Traditional teriyaki sauce consists of soy sauce, mirin, and sugar, which gives it a sweet and savory flavor.
  4. Teriyaki glaze is often used as a marinade or a sauce for grilling or stir-frying meats and vegetables.
  5. The glaze caramelizes when cooked, creating a shiny and appetizing appearance on the dish.
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