Teriyaki sauce, a hallmark of Japanese cuisine, is known for its delectable blend of sweet and savory flavors. The term “teriyaki” itself refers to a method of Japanese cooking in which foods are grilled or broiled with a glaze of soy sauce, mirin, and sugar. This culinary tradition dates back to the 17th century, gaining popularity in the West in the mid-20th century. Teriyaki sauce is versatile, commonly used as a marinade or glaze for meats like chicken, beef, and fish, particularly salmon, as well as a flavorful addition to stir-fries and noodles.
- Soy sauce 120 ml
- Water 60 ml
- Mirin (Japanese sweet rice wine) 60 ml
- Sugar 50 g
- Fresh ginger, grated 10 g
- Garlic clove, minced 5 g
- Cornstarch 10 g
- Water (for cornstarch slurry) 30 ml
- In a small saucepan, mix together the soy sauce, 60 ml of water, mirin, and sugar. Stir over medium heat until the sugar dissolves completely.
- Incorporate the grated ginger and minced garlic into the saucepan. Bring the mixture to a simmer, allowing it to cook for a few minutes to infuse the flavors.
- Dissolve the cornstarch in 30 ml of water to create a slurry. Gradually stir this into the simmering sauce until it thickens to your desired consistency. This should take only a couple of minutes.
- Remove the sauce from the heat and allow it to cool. Once cooled, it can be used immediately as a marinade, glaze, or dipping sauce.
Storage Tips
Store the teriyaki sauce in an airtight container in the refrigerator for up to a week. For longer storage, it can be frozen in a freezer-safe container for up to three months. Thaw in the refrigerator overnight before use.
Useful Properties of the Main Ingredient
Soy sauce, the base of teriyaki sauce, is rich in compounds such as isoflavones, which have antioxidant properties. It’s also a good source of protein and contains a variety of minerals, including magnesium, selenium, and copper.
Interesting Facts
- The word “teriyaki” combines two Japanese terms: “teri,” meaning luster, referring to the shine given by the sugar content, and “yaki,” meaning grilling or broiling.
- Traditional Japanese teriyaki sauce is made with just soy sauce, mirin, and sugar, without the addition of garlic and ginger, which are more common in Western adaptations.
- Mirin, a key ingredient in teriyaki sauce, is a type of rice wine similar to sake but with a lower alcohol content and higher sugar content, contributing to the sauce’s signature sweetness.
Homemade teriyaki sauce offers a perfect balance of flavors, enhancing any dish it accompanies. Its simplicity and depth of flavor make it a staple in both traditional and modern cooking, illustrating the global appeal of Japanese culinary techniques.
