Japanese cuisine has become very popular among Europeans today. Many people prefer sushi and rolls to the usual pilaf, and instead mushroom soups and borscht miso soups or udon noodles. Yes and wine marinade or sour cream sauce began to be replaced by the national Japanese dish - Teriyaki. It's exquisite delicate sauce, which makes any food soft, juicy and festively glossy. Actually, from this effect we get the etymology of the name: “teri” means “glow from sugar”, and “yaki” means “to fry”. Some people use Teriyaki separately in the form of a sweet sauce, while others use it to marinate chicken, beef or fish, which as a result look as if they have been varnished.

This sauce is perfect for homemade, because the recipe is ridiculously simple. It can be made ahead and stored in the refrigerator. This thick syrup is slightly darker and brighter in color soy sauce It becomes even thicker when stored in the refrigerator, which should be taken into account. It is believed that in ancient times the Japanese used game bones to prepare this sauce. They charred them over a fire or in an oven and added them to the main recipe. Today, the basic recipe includes soy sauce, rice wine - mirin - and sugar. And then everything depends on the purpose and desire to experiment with the cook: you can add sake, honey, various jams And much more. The main thing is the effect that can be achieved with the help of sauce: softening any dish.

Composition and additional ingredients

Of course, in the case of oriental cuisine You can always find a ready-made dish. However, Teriyaki sauce does not require a long search for products. If you plan to use the sauce for marinating meat or as a gravy for fried fish, you will need a little more ingredients. The marinade only covers the surface of the meat and makes it shiny, while the gravy completely saturates the dish with its mirin aroma. Classic recipe involves combining components such as rice wine, soy sauce and sugar in equal proportions. For thickness, starch diluted in water is added at the end. You can also find recipes with a lot of spices: sesame seeds, ginger, crushed garlic and red pepper. Some experienced chefs It is recommended to use brown sugar rather than plain sugar. As for the proportions, focus on the following volume for one serving:

• 2 tsp. dry ginger;
• 100 ml or 1 tbsp. l. Mirina (wine vinegar is also suitable for this recipe);
• 1 tbsp. l. brown sugar;
• half a glass of soy sauce;
• 3 tsp. starch;
• about ¼ cup water.

Two types of traditional recipe

From the video at the beginning of the article, you probably already understood how easy it is to prepare Teriyaki sauce. He has amazing properties make dishes soft and pleasantly spicy, and original taste Mirina adds sophistication to the sauce. There are two classic way preparations. One is quite simple and will have a sweetish taste. Another gives meat recipes spiciness due to ginger and garlic. So let's consider step-by-step preparation each of them:

Step-by-step photo recipe for sweet Teriyaki:

• mix soy sauce with brown sugar and heat until the sugar dissolves;
• then add dried ginger and stir well with a whisk;
• carefully pour in the mirin and bring the mixture to simmer over low heat for 20 minutes, stirring constantly;
• dilute the starch in water and pour into the mixture, mix thoroughly and turn off the heat after a couple of minutes;
• let the dish cool a little, thicken and that’s it – the Teriyaki sauce is ready.

Step-by-step recipe for spicy Teriyaki with photos:

• prepare 150 ml soy sauce, 100 ml rice wine(mirina), 1 tsp. dried ginger and garlic, 8 sugar cubes, 3 tsp. starch, 1 tbsp. l. honey and a quarter glass of water;
• pour all the ingredients, except starch and water, into a container in which they will boil for some time until the sugar dissolves;
• then dilute 3 teaspoons of starch with water and add to the sauce mixture until it boils;
• After boiling, continue cooking for another 5 minutes, then turn off the heat and brush the meat while it has cooled.

There are also many more various variations familiar Teriyaki from different chefs. So, if you want to experiment, start with simple recipe with oranges. In addition to the main ingredients, just buy also sesame oil (you will need 2 tsp), a couple of oranges, a green onion (chop until half the glass is filled) and sesame seeds (2 tsp will be enough). The cooking method differs only in the addition additional ingredients and separate roasting of sesame grains.

Examples of Teriyaki dishes

If you search on the Internet for how to prepare Teriyaki sauce, you will undoubtedly come across great amount dishes for which chefs use it. Some sites have more than 68 various recipes. Let's look at the most common ones:

Shrimp with pineapple in Teriyaki sauce

In Japanese cuisine, shrimp have never been a delicacy, but are rightfully considered the same everyday food as pancakes in our country. However, if guests see large and fleshy shrimp in tender Teriyaki on your table, rest assured that you will win their hearts. The dish consists of 500 grams of peeled shrimp, a quarter glass of purchased or pre-prepared Teriyaki and the same amount of pineapple puree, pineapple juice, ripe orange and 1 spoon of vegetable and sesame oil and green onion. And preparing Teriyaki shrimp is very simple:

mix shrimp with sauce and pineapple juice and marinate for 30 minutes in the refrigerator;
reheat vegetable oil and fry the shrimp in it until the marinade evaporates by half;
mix shrimp with pineapple puree and pineapple chunks, then mix with sesame oil;
sprinkle the dish with chopped onions and serve.

Chicken with sake in Teriyaki

It would seem that this dish cannot be found simpler, because the entire preparation will take only 20 minutes. All you need is four juicy legs(you can also use fillet) and vegetable oil for baking. And the sauce uses standard ingredients: sake, mirin, soy sauce and sugar. We have already talked about proportions above. What we need to do to get a brilliant Teriyaki chicken:

• pierce the meat in several places for high-quality frying;
• heat the oil in a frying pan, put it in chicken legs skin side down and fry until lightly browned;
• then you need to drain the oil, pour in Teriyaki sauce and continue frying over low heat until thickened.

To maintain a crispy crust, keep the sauce on low heat, then pour it over the fried chicken. In addition, the meat will look polished.

To summarize, we can note: a fairly simple sauce is quite easy to prepare, despite the fact that the result is excellent. Using this sauce, any usual meat dish can be made juicy, tender and shiny in a festive way. And, if you follow traditions and put lettuce leaves at the bottom of the dish, then, be it rolls or beef, one way or another, they will look impressive.

Teriyaki sauce counts traditional dish Japanese cuisine, is a wonderful salad dressing that enhances the taste of meat, fish and vegetable dishes. One of best marinades, capable of making even the most soft tough meat, after it has been soaked in the sauce for at least half an hour.

In fact, there are two versions of the origin of teriyaki sauce. The first of them tells about its long and glorious history, which dates back more than three hundred years. Based on it, the sauce was created at the Kikkiman (“Turtle Shell”) factory located in the village of Noda. The company specialized in the production of many types of sauces.

The second version is less pretentious. She says that teriyaki was not created in the country. Rising Sun, and on the glorious American island of Hawaii. It was there that Japanese emigrants experimented with local products, tried to recreate the taste of their national dishes. Original version worldwide famous sauce was a mixture of pineapple juice and soy sauce.

The sauce is loved all over the world and is actively used by chefs in cooking. various dishes and marinades. Moreover, exact recipe Teriyaki does not exist, each master adds something of his own to it.

Miriam Webster's Dictionary lists teriyaki as a noun meaning " Japanese dish made from meat or fish, grilled or fried after soaking in a spicy soy marinade" It also explains the meaning of the terms "teri" as in "glaze" and "yaki" as in "toasting".

Respect sauce and supporters healthy eating. They value it for its low amount of calories (100 g contains only 89 kcal), and a lot of useful properties, including normalizing blood pressure, improving digestion, relieving stress and improving appetite.

Teriyaki sauce can be purchased in almost any fairly large supermarket; its cost will vary depending on the size of the trade markup and the manufacturer's brand, ranging from 120-300 rubles. But you can prepare it at home.

How is classic teriyaki sauce prepared?

Traditionally, teriyaki sauce is made by mixing and heating four basic ingredients:

• mirin (sweet Japanese cooking wine);
• cane sugar;
• soy sauce;
• sake (or other alcohol).

The ingredients can be taken in the same or different proportions depending on the recipe. All ingredients that make up the sauce are mixed, then placed on low heat and boiled to the required thickness.

Ready sauce added to meat or fish as a marinade, in which they can remain for up to 24 hours. After which the dish is grilled or open fire. Sometimes ginger is added to teriyaki, and the finished dish is garnished green onions and sesame.

That same shine mentioned in the sauce's name comes from caramelized sugar and mirin or sake, depending on what you add. The dish cooked in teriyaki sauce is served along with rice and vegetables.

Teriyaki and Mirin

The key ingredient in teriyaki sauce is mirin, a sweet culinary wine that dates back more than 400 years. It is thicker and sweeter than sake (rice wine) and is produced by fermentation. rice yeast, cane sugar, steamed rice and sethu (Japanese moonshine).

In the Asian market, mirin is very common, sold in the public domain, and has a light golden color. It comes in two varieties:

1. Hon Mirin, contains 14% alcohol;
2. Shin Mirin, containing only 1% alcohol, has a similar taste and is used more often.

If mirin is not available to you, it can be replaced with sake or sake mixed in a 3:1 ratio. dessert wine with sugar.

Teriyaki sauce - step-by-step recipe with photos

The proposed teriyaki sauce is very suitable for meat and especially vegetable salads. In winter, this is especially true, since it is the time for tomatoes and fresh cucumbers behind, but the body still needs to be filled with vitamins. Winter radish, carrots, beets, cabbage, celery, seasoned with Teriyaki sauce are loved by everyone.

The recipe for making teriyaki salad dressing is very simple. To prepare it you will need:

• soy sauce - 200 ml;
• confiture ( thick syrup, better than light jam) - 200 ml;
• sugar - 2 tbsp. spoons;
• dry white wine - 100-120 ml;
• starch -2.5 - 3 tbsp. spoons;
• water - 50-70 g.

Preparation:

1. Pour the soy sauce, confiture and dry white wine into a saucepan, add sugar and, stirring, bring to a boil.
2. Dissolve the starch in water and slowly pour it into the boiling liquid, remembering to stir. Teriyaki sauce is ready.

Its consistency resembles liquid sour cream. Cool, pour into a jar and put in the refrigerator.

If you grate radishes, carrots, beets and add a couple of spoons of the proposed dressing and a couple of spoons of sour cream, it will turn out extraordinary delicious salad. You can, of course, use other vegetables.
Teriyaki can be stored in the refrigerator for several weeks. taste qualities well preserved.

Simple Teriyaki

Ingredients:

• 1/4 cup each dark soy sauce and sake;
• 40 ml mirin;
• 20 g granulated sugar.

Preparation procedure:

1. Mix all ingredients in a saucepan.
2. Stirring constantly, heat them over medium heat until the sugar dissolves.
3. Received thick sauce Use immediately or cool and store in the refrigerator.

To prepare any teriyaki dish, you need to soak pieces of fish, meat or shrimp in the sauce, then grill or deep-fry them. During the cooking process, additionally coat the meat with sauce several times to obtain a tasty, shiny crust.

A flavorful version of teriyaki sauce

This recipe is a little more complicated than the previous one, but only in that you have to assemble large quantity ingredients. It is also easy and quick to prepare.

Ingredients:

• ¼ tbsp. soy sauce;
• ¼ tbsp. purified water;
• 1 tbsp. l. corn starch;
• 50-100 ml honey;
• 50-100 ml rice vinegar;
• 4 tbsp. l. puree pineapple using a blender;
• 40 ml pineapple juice;
• 1 clove of garlic (chopped);
• 1 tsp. grated ginger.

Procedure:

1. IN small saucepan whisk soy sauce, water and corn starch until a homogeneous mass is obtained. Then add the remaining ingredients except honey.
2. Place the pan on medium heat, stirring constantly. When the sauce is hot but not yet boiling, add honey to it and dissolve it.
3. Bring the mixture to a boil, then reduce the heat and continue stirring until you achieve the desired thickness.

Since the sauce thickens quickly, it is better not to leave it unattended, otherwise there is a risk of simply burning the unfinished dish. If the teriyaki is too thick, add more water.

Chicken teriyaki

Chicken prepared according to this recipe will be tender, incredibly tasty and aromatic.

Ingredients:

• 340 g chicken thighs with skin but no bones;
• 1 tsp grated on fine grater ginger;
• ¼ tsp. salt;
• 2 tsp frying oils;
• 1 tbsp. fresh, unthickened honey;
• 2 tbsp. sake;
• 1 tbsp. mirin;
• 1 tbsp. Soy sauce.

Cooking steps:

1. Rub the washed chicken with ginger and salt. After half an hour, wipe it off paper towel, carefully removing excess ginger.
2. Heat oil in a thick-bottomed frying pan. The chicken can only be added when it is very hot.
3. Fry the chicken on one side until golden brown;
4. Turn the meat over, add half the sake, steam for 5 minutes under the lid;
5. Meanwhile, prepare the teriyaki. Mix sake, mirin, honey and soy sauce. Mix thoroughly.
6. Remove the lid from the frying pan, drain all the liquid, and blot the remainder with a paper towel.
7. Increase the heat, add the sauce and let it boil. Turn the chicken constantly so that it does not burn and is evenly covered with sauce.
8. The teriyaki chicken will be ready when most of the liquid has evaporated and the meat itself is covered with a caramel crust.

Serve the finished dish on a plate sprinkled with sesame seeds. Great side dish for her there will be vegetables, noodles or rice. A good appetite is guaranteed!

Japanese cuisine is distinguished by a variety of recipes with a predominance of natural and almost unprocessed ingredients, dishes from which are served with various sauces to highlight the taste of the products. And one of the most beloved sauces by the Japanese is teriyaki. In this article you can learn how to make teriyaki sauce at home yourself.

Traditionally, the sauce contains soy High Quality with the addition of mirin (rice wine) or rice vodka(sake) and also mandatory component is sugar. It is indispensable when serving meat or fish dishes, because it can emphasize their taste and decorate any serving. Often it is lightly poured over fish sushi and eel rolls. It is ideal as a dressing for salads, vegetable stews, different dishes from seafood and poultry, as you can see from the photo.


On top of everything else, this Japanese gas station added to dishes, it is low in calories, helps normalize blood pressure, improves the digestion process and increases appetite, which is why it is appreciated by people who adhere to healthy image life and watching their diet.

You can also cook tender Japanese sauce teriyaki at home, it’s not difficult at all, but step by step instructions with photos will help you do this quickly and easily.

Teriyaki sauce recipe

In the process of preparing it, you will need only a few ingredients; the composition of teriyaki sauce is as follows:

• 120 ml. soy sauce;
• 1 tbsp. l. honey;
• 1 tsp. ground ginger;
• 100 ml. mirin (if you don’t have it, you can take dry white or dessert wine);
• ¼ cup cane sugar;
• 2 tsp. olive oil;
• 1 tsp. dried garlic (optional).

To bring this teriyaki sauce recipe to life, you only need 5 minutes:

1. You need to mix all the ingredients in a saucepan and put it on low heat. Do not bring the liquid to a boil; it should not burn. Stirring occasionally, cook the contents of the pan for about 5 minutes.
2. If desired, you can replace dried garlic And ground ginger on fresh food. Then before cooking they will need to be chopped very finely. Cane sugar can also be replaced with regular sugar if the former is unavailable. If you like spicier dishes, you can add some spices (black pepper, for example).
3. The consistency of the dressing should be thick (about like syrup), and the color should be dark brown.
4. Store ready Japanese delicacy Store in the refrigerator, covered, so it will retain its taste longer.

The salty-sweet taste goes well with seafood, so we offer you one of the Japanese cuisine recipes with fish.

Salmon with teriyaki sauce and broccoli

Now we'll give you one delicious recipe dishes, namely the recipe tender salmon with broccoli with teriyaki sauce. Once you have prepared and tasted this culinary creation, you will not be able to forget it and will include it in your and your family’s list of favorite dishes.

Ingredients needed to prepare tender and tasty fish:

• salmon fillet (2 pieces or approximately 400 g);
• 120 ml. prepared sauce;
• a little olive oil for frying;
• ½ tbsp. l. sesame;
• amount of broccoli as desired.

Cooking plan:

1. It’s good if the fillet has skin, so the fish will turn out with a crispy crust. First you need to heat a frying pan with olive oil. There is no need to salt the fillet, since our Japanese dressing has a salty taste, the fish will be moderately salted.
2. Put fish fillet into a hot frying pan and fry over low heat for 3 minutes on both sides.
3. While the fish is frying, steam the broccoli.
4. Now you need to pour the sauce over the fillet and close the lid so that the salmon simmers with it for 10-15 minutes.
5. Before serving, be sure to carefully and beautifully place the fish with broccoli on a serving dish, pour a little warm dressing on top of the finished fillet and sprinkle with sesame seeds. If desired, you can also fry it a little in a separate pan.

A simple and very tasty Japanese dish is ready.

Video: Teriyaki salmon recipe from chef Uriel Stern

A dish fried in such a way that it appears to be covered shiny glaze, in Japan called "Teriyaki". When fried, such a glaze is created on dishes by teriyaki sauce, which is prepared on the basis of soy sauce, but is thicker and has a piquant sweetish-salty taste. Fish, poultry, and pork are marinated in this sauce. In addition, it is served separately with meat and fish dishes, vegetable stew. In particular, you can serve teriyaki sauce instead of soy sauce on the same rolls.

Cooking features

There are many recipes for teriyaki sauce; it can be made using honey, cane sugar, or confiture. Each cook brings something different to the recipe. But there are still several points that it is advisable to know and take into account when preparing teriyaki sauce at home.

• Cane sugar in the recipe can be replaced with regular beet sugar, but in this case you need to take about 20–25% less of it.
• If you decide to marinate meat in sauce, pierce each piece with a knitting needle or toothpick in several places. Thanks to this, the meat will be better saturated with the sauce and will be softer.
• You can marinate pork in teriyaki sauce or chicken breast for barbecue.
• If you not only marinate chicken or pork in teriyaki sauce, but also pour it over it while frying, the glaze will be more noticeable and appetizing.

Since teriyaki sauce recipes have significant differences, the technology for its preparation is also not always the same. For this reason, the instructions included with the selected recipe should always be studied carefully.

Teriyaki sauce with honey and ginger

• soy sauce – 150 ml;
• water – 60 ml;
• dried granulated garlic – 5 g;
• ground dried ginger – 10 g;
• potato starch – 10 g;
• vegetable oil – 5 ml;
• wine vinegar (3 percent) – 40 ml;
• honey – 20 ml;
• cane sugar – 25 g.

Cooking method:

• Add garlic and ginger to soy sauce and stir.
• Melt honey until liquid and add to soy sauce. Stir thoroughly to dissolve the honey.
• Dissolve starch in cool water and add to soy sauce.
• Pour in the bite and oil.
• Stir everything again and put on low heat.
• When the sauce comes to a boil, cook for 5 minutes, stirring until it thickens.

All that remains is to remove the sauce from the heat, pour it into a gravy boat and wait for it to cool. This recipe for teriyaki sauce is not only the most common, but also the simplest. At the same time, it can be called universal, since it goes well with pork, chicken, fish, and rice with vegetables.

Teriyaki sauce with mirin

• soy sauce – 100 ml;
• sake – 50 ml;
• mirin (can be replaced with liqueur) – 40 ml;
• cane sugar – 25 g.

Cooking method:

• Mix all ingredients and place on low heat.
• Heat, stirring, until the sugar is completely dissolved.
• Cool and use to marinate meat or serve with it.

The sauce can also be used to cook poultry. You can also serve it with rolls. Ideally, sake and mirin cooking wine should be used for it, but if necessary, you can replace them with regular quality vodka and liqueur.

Teriyaki sauce with confiture

• soy sauce – 100 ml;
• confiture (any) – 100 ml;
• sugar – 20 g;
• dry white wine – 50 ml;
• potato starch – 30 g;
• water – 30 ml.

Cooking method:

• Mix the confiture with soy sauce and wine. Add sugar.
• Place on low heat and cook until boiling.
• Stirring and continuing to heat, wait until the sugar dissolves and the sauce acquires a uniform consistency.
• Dilute the starch clean water. Pour into the sauce in a thin stream, stirring occasionally.
• Cook the sauce for some more time - it should thicken and become similar in consistency to liquid sour cream.

The sauce prepared according to this recipe goes well with almost any dish. asian cuisine, although this is an adapted, one might say, European version of it. It can be stored in the refrigerator for up to two days.

Teriyaki sauce with oranges and sesame seeds

• soy sauce – 150 ml;
• sesame oil – 10 ml;
• sesame seeds – 10 g;
• oranges – 0.4 kg;
• garlic – 2 cloves;
• green onions – 50 g;
• honey – 40 ml;
• fresh ginger– 20 g.

Cooking method:

• Pass the garlic through a press.
• Wash the oranges and cut them in half. Squeeze the juice out of them. Grate the zest.
• Finely chop the green onion with a knife.
• Peel and grate the ginger.
• Melt the honey and place it in a warm place for a while.
• Heat the sesame seeds in a frying pan.
• Mix all the ingredients, warming them slightly so that the honey dissolves completely in the sauce.

Cool the sauce and pour into a sterilized glass jar– this will allow you to store it in the refrigerator for several days. You can marinate both meat, fish and seafood in the sauce. It is good to serve with rolls and similar dishes.

Teriyaki sauce with pineapple

• soy sauce – 100 ml;
• water – 100 ml;
• corn starch – 40 g;
• pineapple (fresh or canned) – 100 g;
• pineapple juice or syrup – 80 ml;
• honey – 60–100 ml;
• garlic – 2 cloves;
• grated ginger – 10 g;
• rice vinegar– 100 ml.

Cooking method:

• Grind the pineapple using a blender.
• Mix soy sauce with water and starch.
• Add grated ginger, pineapple puree and juice, garlic. Mix well.
• Place it on water bath and cook until the sauce begins to thicken.
• Add honey, stir until it is completely dissolved. If you used the syrup in which it was preserved instead of pineapple juice, use less honey.
• Pour vinegar into the sauce and stir. Cook for another minute and remove from heat. Instead of rice vinegar, you can use 3% wine vinegar or balsamic vinegar, although the taste of the sauce in this case will be slightly different.

Teriyaki sauce made from pineapple and honey is very flavorful and quite thick. It can be served with any Japanese cuisine.

The sweet-salty flavor of teriyaki sauce can impart new taste any dishes made from meat, fish, poultry, just pour this over them unusual sauce. However, teriyaki sauce also has another purpose: pork, chicken, and fish are marinated in it so that when fried they become covered with an iridescent glaze. She will not only give them spicy taste, but will also make them more appetizing.

The original teriyaki sauce is made from ingredients such as soy sauce, rice vinegar, cornstarch, sesame seeds, brown cane sugar, and mirin. However, if it is impossible to buy some of these products, they can be successfully replaced with more affordable ones - the taste and aroma of the sauce will not suffer much from this.

Teriyaki is very rich and flavorful sauce, which goes wonderfully with vegetables, chicken, meat, fish and other products. You can find it in the store, but it is much better to make it yourself.

This is the only way the products retain their natural taste and incomparable aroma. In addition, you will not need to use dyes and preservatives that are found in store-bought sauces.

Teriyaki at home - general principles of preparation

Teriyaki is traditionally made with soy sauce. The higher its quality, the better the taste. You should not buy cheap products of dubious production from paint, water and other unnecessary ingredients, in this case nothing will work. We also take into account that the product may contain different quantities salt. More and more often you can find lightly salted options, which are intended for refueling ready meals.

What else is added to teriyaki:

Vinegar;

The sauce is thickened by adding starch. The ingredients are combined in certain proportions, water is added and the whole thing is boiled on the stove. Then the mass is filtered. But there are other sauce options, for example, from confiture; the recipe can be found below.

Besides the sauce, there are dishes called teriyaki. This is chicken, meat, vegetables. They are very easy to prepare, and due to the sauce they do not require many ingredients. Below is interesting recipes With detailed description.

Homemade teriyaki sauce

IN classic version For teriyaki sauce, only fresh ginger is used; it is not advisable to replace it with powder. Also, for this version, exclusively corn starch is used. But if there is none, then you can replace potato product.

Ingredients

0.15 l soy sauce;

25 g honey;

2 tsp. oils;

5 cloves of garlic;

100 ml water;

60 g sugar;

2 tsp. grated ginger;

2 tsp. starch;

2 tablespoons of vinegar.

Cooking method

1. To prevent lumps of starch from forming during the cooking process, first mix it with granulated sugar, we do everything in a saucepan. It is convenient to use a ladle with a handle to cook the sauce.

2. Squeeze the garlic or just finely chop it and place it in a saucepan, add the grated ginger root.

3. Pour water, soy sauce, immediately add vinegar. Add honey. There is no need to melt it in advance. Stir everything thoroughly with a whisk until smooth.

4. Place the teriyaki on the stove. Cook it until thickened. Be sure to stir the sauce and lift it from the bottom. The mixture is very sweet and can burn easily.

5. As soon as the teriyaki starts to gurgle and resemble liquid jelly, you need to remove the saucepan from the stove.

6. Let it sit for a while, but don’t let it cool completely, otherwise it will become too thick. Strain through a strainer, discarding pieces of ginger and garlic. You can wipe them, but then the mass will be cloudy and the color will change slightly.

7. Pour the sauce into a container with a tight lid so that the aromas do not spread, and put it in the refrigerator. The next day it will taste even better.

Teriyaki at home with wine

The wine version of the sauce is also considered a classic by many. But this recipe without ginger and garlic. Additionally, you will need light confiture, you can take apricot.

Ingredients

A glass of soy sauce;

2 tablespoons starch;

A glass of confiture;

100 ml white wine;

80 ml water.

Cooking method

1. Combine the sauce with confiture and wine. Stir and pour into a saucepan. Place on the stove and bring to a boil.

2. Mix starch with water. We don’t use boiling water, it’s better to use liquid room temperature so that everything dissolves well and no lumps form. Stir.

3. Pour the diluted starch into the boiling sauce. Stir and continue heating.

4. as soon as the mass thickens, it will appear beautiful colour and the cloudiness goes away, immediately remove the saucepan from the heat. Let the sauce cool. If there are no lumps in it, then there is no need to strain anything.

Homemade teriyaki chicken

Amazing Teriyaki Chicken Recipe. The dish will be prepared from the breast, and the whole process will take no more than a quarter of an hour. Great option For quick dinner or lunch. Additionally you will need white sesame, you can take any oil.

Ingredients

500 g chicken fillet;

3 tablespoons of oil;

100 ml teriyaki sauce;

Spoon of sesame seeds;

2 cloves of garlic.

Cooking method

1. Heat a little oil in a frying pan.

2. Peel the garlic, cut the vegetables in half into two plates. Place in oil, fry slightly until golden brown, discard.

3. Cut the chicken fillet into cubes or long strips. Place in warm place garlic oil and on high fire fry for about three minutes, stir. During this time, white meat will be almost ready.

4. Add teriyaki sauce to the chicken and immediately turn off the heat so that nothing burns. Warm the bird with the sauce for a few minutes so that it is saturated with aromas and flavors.

5. Turn off the stove. Place the chicken on a plate and sprinkle with sesame seeds. Or put it on different plates with side dishes. Ideal here white will do or Brown rice, chicken goes great with pasta.

Homemade teriyaki sauce with lemon

A simplified version of teriyaki sauce. It is prepared with lemon juice, dry ginger, and does not require straining. The garlic is used fresh, but placed in a special way.

Ingredients

5 cloves of garlic;

150 g soy sauce;

0.5 lemon;

0.5 tbsp. Sahara;

1 spoon of honey;

140 ml water;

1.5 tsp. starch;

1 tbsp. l. oils;

1 tsp. dry ginger.

Cooking method

1. Peel all the garlic and cut into pieces that can be easily removed. Just grate the last slice very finely. Heat the oil and fry the garlic pieces until golden brown. Take it out and throw it away. When frying, make sure nothing burns.

2. Add chopped garlic, ginger to the oil, squeeze lemon juice from the half, no bones should get in. Turn off the stove.

3. Mix sugar with honey, starch and water in a saucepan. Add garlic mass. Then add soy sauce.

4. Put everything on the fire, stirring, bring to a boil.

5. Cool the finished sauce and use it for various purposes.

Homemade rice with teriyaki sauce

You can try this rice in Japanese restaurants, it is very tasty and has a beautiful caramel color, suitable for various side dishes, but can also be used as independent dish.

Ingredients

1.5 cups rice;

80 g teriyaki sauce;

2 tsp. oils

Cooking method

1. Choose long or just large rice, sort it out, throw it into boiling water, take at least 1.5 liters. Boil, but not quite until done. Let the rice be slightly tough and hold its shape well.

2. Drain the rice into a colander.

3. Heat the oil, combine with rice, start heating and add the sauce. Stir well and cover the pan.

4. Let it warm up for two minutes and turn it off. Before serving, stir vigorously with a spatula to break up any stuck together grains.

Homemade teriyaki pork

Another dish that can be found in Japanese restaurants. For cooking you need pork, but not just meat. It is advisable to use tenderloin. If you can’t find such a piece, then we just take another pulp. We prepare the sauce according to any of the recipes or simply buy it at the store.

Ingredients

400 g pork;

1 tbsp. l. sesame;

2 tablespoons sesame oil;

5 spoons of sauce.

Cooking method

1. Rinse the pork. Wipe a piece of meat with napkins so that there are no drops on it. Cut into thin strips. Transfer everything into a bowl.

2. Add the recipe sauce to the meat. Stir well, compact and leave to marinate. It is advisable to wait at least an hour. During this time, the pork will be well soaked. No need to add salt.

3. Heat the oil. If there is no sesame, then we take olive or just sunflower.

4. Place marinated meat in oil, shaking off excess moisture. There is no need to throw away the sauce and juices that have accumulated at the bottom of the bowl.

5. Fry the pork for about three minutes, maybe a little longer.

6. Pour the juices from the bowl over the meat. Cover the pan and simmer for about five more minutes.

7. Place teriyaki pork on a plate and sprinkle with sesame seeds.

Homemade teriyaki vegetables

You can cook different vegetables in teriyaki sauce; it goes well with all types, but peppers, zucchini and eggplants are especially good. This recipe is intended for the oven, but can also be made on the grill.

Ingredients

2 eggplants;

2-3 peppers;

2 zucchini;

100 g teriyaki.

Cooking method

1. Clean the seeds from the pepper. Cut each into two or three parts if it is large.

2. Cut off the ends of the eggplants. We cut large pieces. Zucchini exactly the same.

3. Throw all the vegetables into a common bowl. Add teriyaki to them, stir and leave for half an hour, let them marinate. For now, preheat the oven to 160 degrees.

4. Place the pickled vegetables in the mold. You can cover it with foil and make sides so that you don’t have to wash off the sauce later. Him, along with vegetable juices, pour on top.

5. Place the vegetables in the oven and bake until soft.

Wine vinegar is often replaced with apple product. But you can also use rice vinegar to prepare the sauce, which is often bought home and used for sushi.

If the sauce is cooked for direct consumption and not for preparing various dishes, but you do not want to make it too salty, dilute it with water to the desired taste, reducing the amount of soy sauce.

Honey is not for everyone. If you are allergic to bee products, it can be excluded.