Japanese cuisine stands out for its flavor. It is known that eastern cultures are actively exchanging experience in the preparation of certain dishes. One of the most popular culinary delights created by Japanese experts was teriyaki sauce. Japanese cuisine is famous for its wealth of sauces (sweet, sour, spicy), which are used when dressing a variety of culinary products. It is this “highlight” that gives such a contrast to the most unexpected tastes of Japanese dishes.
So, for example, soy sauce, which is the basis of many dressings, is famous for its benefits and the ability to reduce the risk of both cancer and vascular diseases. Soy sauce has been produced for more than three thousand years, and the principle of its production has not changed much today. Knowing its taste and ability to combine with various ingredients, you can easily learn how to make teriyaki - a sauce that is rightly considered traditional in Japanese cooking culture. The name is made up of two Japanese short words: teri, which means the sparkle of sugar, and yaki, which means fried.
As an addition, teriyaki sauce can be served with meat, fish, and even vegetables. A lot depends not only on the components, but also on their proportions. How to make teriyaki sauce at home is not difficult to learn, but it is often much easier to buy ready-made one. Although, of course, a cooked dish with one's own hands is often several times tastier than store counterparts.
Most likely, you know that teriyaki sauce, despite the exclusivity of its taste, is based on soy sauce. Given that this seasoning appeared in the VIII century. BC. no wonder that all Asian cuisine, one way or another, is closely connected with it. So, then, the quality of teriyaki directly depends on the right soy sauce. The latter, no less, 16 species, and manufacturers should not be counted. It should only be noted that Kikkoman sauces have been the leader in quality and taste for more than 300 years. They must be chosen as the main ingredient in order to prepare high-quality and delicious teriyaki sauce.
Option one and the most simple. We will need:
- Soy sauce and Japanese wine - 2 tbsp each. spoons;
- sake (Japanese vodka) - 1 teaspoon;
- honey (flower) - 1 teaspoon.
The cooking process is simple. We heat and mix all the ingredients until a homogeneous mass is formed.
There is also such a popular way to cook teriyaki sauce. Structure:
- soy sauce - 3 tbsp. spoons;
- sake - 1 tbsp. the spoon;
- vegetable oil - 2 tbsp. spoons;
- spices: fennel, caraway seeds, cloves, pepper (allspice), young cinnamon, cardamom. Total volume - 1 teaspoon;
- coriander - ½ tbsp. spoons;
- sugar - 1 teaspoon.
All ingredients are simply mixed. This teriyaki sauce goes well with poultry, meat and fish. Great taste is guaranteed if you pickle food in such a sauce for 30 minutes. It’s worth frying pickled food without oil, since a large proportion of the oils are already included in teriyaki.
The options for the sauce are incredibly many, but they often fantasize to such an extent that the usual dressing begins to transform into a kind of Chinese marinade. How to make teriyaki, a classic sauce that generations have used in Japan? This requires only 4 main ingredients:
- soy sauce - 3 tbsp. spoons;
- sake - 3 tbsp. spoons;
- Mirin - 3 tbsp. spoons;
- sugar - ½ tbsp. spoons.
That's all! It’s nothing complicated, it turns out. To give a brighter taste, you can add a little ginger and garlic (enough 2 cloves). Knowing how to make teriyaki sauce, you should find out how to use it correctly. Most often, it plays the role of a marinade, impregnating poultry and fish meat. The sauce can give quite unexpected and interesting taste even to ordinary chicken cutlets. So do not be afraid and feel free to experiment. Enjoy your meal!