Teriyaki sauce - general principles and methods of preparation
Japanese cuisine is a worldwide interest. Sushi, rolls, miso soup and udon noodles have become almost native to us. Teriyaki is another national Japanese dish. In the etymology of the name there are two components - “teri” (“shine”) and “yaki” (“fry”). Chicken, pork or teriyaki fish in the full sense of the word are brilliant and seem to be varnished.
The sauce can be easily prepared at home and stored in the refrigerator. Outwardly, it looks like a thick dark syrup, slightly brighter than soy sauce. In the original, the ancient Japanese used the bones of game, which charred over a fire or in the stove. Today, there are many recipes based on soy sauce with the addition of rice vodka, honey, and many different ingredients. The sauce for two hours of marinating literally softens any, even the toughest meat.
Teriyaki Sauce - Food Preparation.
There are two types of teriyaki sauce - for pickling and for watering during frying. In the latter case, the dish is completely soaked with taste, when marinating, it is felt only on the surface of the meat. The classic composition includes rice wine or vodka, but there are many other recipes. In supermarkets you can find a special seasoning with lots of spices, as well as ginger, crushed garlic, sesame. At home cooking it is better to take brown sugar. If it is not - sugar in a smaller amount.
Teriyaki Sauce - The Best Recipes
Recipe 1: Soy Sauce Teriyaki Sauce
You will see how easy it is to make a wonderful sauce that will make meat and fish dishes not just tasty, but surprisingly soft, at the same time moderately sharp and original.
Ingredients: soy sauce (6 boats), honey (2 tablespoons), dry white wine (ideally rice, 6 spoons), ground ginger (1 table spoon), crushed garlic (1 clove) .
Method of preparation
Peel the garlic, shake it in a mortar. Mix the soy sauce with the wine, add all the remaining ingredients in a small saucepan and heat over low heat until the honey dissolves completely. Done! You can bake in it meat, chicken, any fish, and also fill salads, serve with rice and vegetables.
Recipe 2: Teriyaki Sauce with Oranges
This is a more complex recipe, including garlic, sesame, spices and juice from fresh oranges. This Japanese exotic!
Ingredients: soy sauce (half cup), sesame oil (2 teaspoons), oranges (2 pcs.), Fresh ginger (2 tablespoons), green onion (half cup), crushed garlic (2 cloves), red-hot sesame (2 teaspoons), honey (2 spoons).
Method of preparation
Prepare food - chop and chop the garlic in a mortar, chop fine greens, melt the honey in a warm place to a liquid state. Roast sesame in a frying pan for a couple of minutes, mix the remaining ingredients in a bowl. The result is a versatile sauce that is suitable for marinating fish, meat, chicken. All you need is to fill them with meat and hold it for 2-3 hours, shaking it periodically. And then - whatever your heart desires: a brazier, a frying pan, an oven or a grill. Store the sauce in a closed jar in a cold place.
Examples of dishes with Teriyaki sauce
Recipe 1: Teriyaki Shrimps with Pineapple Sauce
Japanese cuisine is primarily seafood, shrimp dishes there is absolutely not considered a delicacy, as we have. The Japanese, who love shrimp, may well have it for lunch and dinner. For us, this dish is a real delicacy. Comforted by the fact that many Japanese do not know that we have our pancakes or borscht, and we still try their teriyaki shrimps.
Ingredients: shrimps (500 grams in peeled form), teriyaki sauce (1/4 cup), pineapple juice, pineapple puree (1/4 cup), vegetable oil (1 spoon), ripe pineapple (1 pcs.), sesame oil, green onions.
Method of preparation
Mix in a bowl of shrimp, sauce and pineapple juice. Put in the fridge to marinate for half an hour. Heat the vegetable oil in a frying pan and fry the shrimps for about 2 minutes. Marinade evaporate half, mix with pineapple puree and chopped pineapple in small pieces. Warm up a little, remove from heat and mix with shrimp and sesame oil. Serve with sprinkled green onions.
Recipe 2: Teriyaki chicken in sake sauce
This interesting dish is cooked in just 20 minutes, including sauce and baking. You yourself can choose chicken legs, chicken breasts or other parts, the main thing - you have to cut the bones.
Ingredients: 4 breasts or 4 chicken legs, vegetable oil. For the sauce: 7 tablespoons of sake, mirin (sweet rice wine used in cooking), soy sauce, sugar (1 tablespoon).
Method of preparation
Cut or puncture breasts or thighs well with a fork in several places almost to the skin, so the chicken will fry faster. If the meat is too thick, discard it or carefully cut off the layer. On a well-heated thick-walled pan with butter, put the pieces of chicken skin down. Fry until golden brown. Just in case, have a lid on hand to protect it from oil splashes when turning it over. Salt the butter from the roasted chicken and pour over the teriyaki sauce. Then continue to roast the chicken, turning it from side to side. Cook until the sauce thickens. To preserve the crisp crust, hold the sauce on low heat and water it with a ready-made, well-done chicken. In this case, the skin will remain intact, and the meat will be brilliant, as if polished.
Teriyaki Sauce - useful tips from experienced chefs
- Teriyaki meat is served on a dish covered with cabbage leaves. Before serving the cabbage lightly scalded. In another embodiment, you can use green salad leaves, separately served with boiled rice with sesame seeds. Ginger, pickled onions, rolls are served as an additional seasoning.
- The sauce perfectly softens hard meat during marinating. To ensure that this happens evenly, make a few deep punctures, about half a centimeter deep. Then the marinade will saturate the meat from all sides.
