Teriyaki Sauce

Teriyaki sauce is a traditional Japanese sauce that has picked up huge popularity in Western cultures. It is a sweet sauce, used as either a garnish or a marinade for meats, vegetables and rice. It can be used as a dipping sauce as well, giving it a flexibility that makes it suitable as an addition to many cuisines.

Ingredients:

Soy sauce

Water

Ginger

Brown sugar

Garlic

Cornstarch

Sake

Mirin

Preparation Time: 5 to 10 minutes

All ingredients should be rinsed, chopped or ground prior to combination. Most teriyaki sauces are not cooked, as they will be cooked with the meat or vegetables. Different ingredients will be used depending on if it is a traditional or modern teriyaki sauce.

Use:

Teriyaki sauce is traditionally used as a marinade. Teriyaki is a type of cooking process in Japan, with the teriyaki sauce being the sweet marmalade that the meat or vegetables are coated in. More often than not, Teriyaki techniques are reserved for white meats such as fish and chicken. For fish, yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel are most commonly used.

In Western cultures, teriyaki sauce tends to be a reference to a similar style of sauce used in the teriyaki method of cooking. However, these sauces do not tend to be true teriyaki, as the preparation of the food is not typically done in the same way. In this case, Teriyaki is typically used in stir fry and as an accompaniment, rather as a marinade.

When grilling, it is suggested that your meats or vegetables sit in the marinade for a minimum of 30 minutes prior to cooking. It is not uncommon for recipes to call for a marinade of 24 hours, as this allows the meat to absorb the flavor of the teriyaki sauce. In general, the stronger the teriyaki flavor, the longer it should be allowed to marinade. In some cases, such as fish, you will want to use a shorter marinade process so that the fish tastes as fresh as possible.

Teriyaki grilling can be done on many surface types, including electric, gasp, coal and wood burning grills.

History:

Teriyaki was first used in Japan in the 17th century, along with sukiyaki and yakitori. These three cooking methods are closely intertwined, and were developed alongside one another. 'Yaki', the base word in all three types, simply means grilled. Often, yaki dishes will include very similar ingredients with differences in how the meat or vegetables are grilled.