Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, teriyaki sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Teriyaki sauce is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Teriyaki sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.
This quick-and-easy teriyaki sauce comes together fast to to deliver sweet, tangy flavor that takes your chicken and rice to the next level! Teriyaki sauce isn't difficult to make, and is versatile enough to use as a. If you love the sweet, tangy teriyaki sauce served in Japanese restaurants, you can make your own delicious teriyaki. Savory and versatile, Teriyaki Sauce has been becoming the mainstay seasoning outside of Japan.
To get started with this recipe, we have to first prepare a few components. You can have teriyaki sauce using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Teriyaki sauce:
- Get 100 g caster sugar
- Take 1 little freshly ground black pepper (tip of a teaspoon)
- Make ready 2 tsp brown sugar
- Prepare 1 cinnamon stick
- Take 3 garlic cloves, pressed
- Make ready 1 tbsp. freshly grated ginger root
- Make ready 1 tbsp. pineapple or apple juice
- Make ready 120 ml dark soy sauce
- Make ready 2 tbsp. corn flour
Now you can have it at home. Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish - yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel - is mainly used in Japan, while white and red meat - chicken, pork, lamb.
Instructions to make Teriyaki sauce:
- Place all the teriyaki ingredients apart from the corn flour in a small saucepan.
- Bring to the boil, turn the heat down and simmer for about 3 minutes until the sugar has dissolved.
- Let it cool a little and sieve to a clean saucepan.
- Bring it back to the boil.
- Mix the corn flour with a little water, pour into the sauce and cook, stirring, until it thickens.
- Add a little water if it’s thicker than it needs to coat the back of a spoon.
- When cold, decant it into a jar or a plastic tub, seal tightly and keep in the fridge for up to 2 weeks.
Fish - yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel - is mainly used in Japan, while white and red meat - chicken, pork, lamb.
So that’s going to wrap it up for this exceptional food teriyaki sauce recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
