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Teriyaki sauce at home
Most dishes in Japanese cuisine feature teriyaki sauce. The unusual combination of sweet, salty, and spicy flavors makes it particularly savory. This popular sauce has several variations - it can be either liquid or slightly thick, but it is always based on regular soy sauce, which is brought to a specific taste and consistency with various seasonings and thickening agents.
Preparation time: 15 minutes.
Caloric content: 166 kcal. per 100 grams of dish.
Ingredients
Show ingredients
- soy sauce - 100 g;
- purified water - 70 ml;
- white sugar - 60 g;
- honey - 40 g;
- fruit vinegar 6% - 13 g;
- dried garlic - 5 g;
- starch - 13 g;
- refined sunflower oil - 5 g;
- fresh ginger - 20 g.
Preparation
- Prepare the ingredients for making teriyaki sauce at home. Dried garlic can be replaced with fresh, passed through a garlic press. You will need about 6-7 cloves of medium size. Starch can be either corn or potato.
- Dissolve the starch in 35 milliliters of water.
- Pour the remaining water along with the soy sauce into a saucepan. Add the sugar there.
- Peel the ginger root from the outer skin and chop it very finely.
- Transfer it along with the garlic into the saucepan.
- Also add honey there.
- Pour in the vinegar and vegetable oil. Mix everything and place on medium heat.
- After boiling, reduce the heat and let the sauce simmer for 2-3 minutes so that all the ingredients blend together with their aromas and flavors.
- Next, strain the sauce, pouring it through a metal sieve into another container. Squeeze the pulp remaining on the sieve.
- Now, the absolutely homogeneous sauce needs to be slightly thickened. For this, pour it back into the saucepan and place it on the stove again. After boiling, pour in the starch diluted in water in a thin stream.
- Stirring constantly, bring the teriyaki sauce to a thicker consistency. The appearance of the first bubbles will indicate that the sauce can be removed from the heat and it is ready.
Prepared at home, teriyaki sauce is no less worthy than the store-bought sauce. The range of use for such a spicy seasoning is enormous. The sauce is added not only to finished dishes but is also used as a base for marinades, as well as for giving a glossy sweet-salty crust to roasted meat and fish.
