Japanese cuisine is known throughout the world for its original taste and restraint. Among rolls, miso soups and noodles, Teriyaki sauce, which is considered to be a separate dish, takes pride of place. It is used in the preparation of many products, the surface of which, after processing, acquires a varnished shine. You can buy it in the store, but the sauce is especially tasty when prepared at home.

How to make Teriyaki sauce - what it is and composition

• The dish is a thick syrup with a dark hue, but much brighter than soy sauce. It has a sweetish-salty taste that adds a savory flavor to the finished dish.
• There are two types of product. One is used as a marinade, as a result of which the dish acquires an interesting taste, but only on the surface. If you marinate the product with it for a longer time, it can soften even the toughest meat.
• The second type of sauce is added during frying or stewing. In this case, the product is completely saturated with it and acquires its original taste. In this case, every piece in the dish will become glossy.
• The classic recipe involves using rice vodka. But modern dishes often add soy sauce, ginger, honey and dried garlic.
• Separately, you can find on sale a spice mixture for preparing Teriyaki sauce, which can be based on soy sauce.
• For a homemade recipe, it is best to add brown sugar. In addition to color, it is healthy, has a piquant taste and is not so sweet. But you can also use regular sugar, but only in smaller quantities.
• In addition to wine vinegar, the sauce may contain white wine, orange juice, sesame seeds, fish sauce, and olive oil.
• There are several recipes for Teriyaki sauce, so choose it depending on the intended processing of the product and its type.
• They not only marinate and fry with the sauce, but also use it as an addition to the dish. It is great for pasta and noodles, seafood, salads.
• The sauce is especially valuable for cooking food over a fire. It makes meat fibers softer, the taste richer, and the smell aromatic.

How to make Teriyaki sauce - traditional recipe

The basis of this dish is soy sauce. It's easy to prepare it at home. Prepare the following products:

• soy sauce – 6 tbsp. l.;
• honey - 2 tbsp. l.;
• rice wine – 6 tbsp. l.;
• chopped ginger – 1 tbsp. l.;
• fresh garlic - 1 clove.

Advice. Instead of rice wine, you can add white wine, but only dry wine. Do not use salt in this recipe as soy sauce itself is salty.

Recipe:

• Peel the garlic and finely chop or grind in a garlic press. Use only fresh garlic. In this cooking method, dried spice will not give the required taste.
• Mix the liquid ingredients of the sauce together (soy sauce and wine). Pour into a saucepan and place over low heat.
• When the mixture is warm, add honey. Stir the liquid constantly until the honey dissolves.
• Then add the ginger and after a couple of seconds add the garlic. Stir the mixture and heat for another 2-3 minutes, but do not bring to a boil.
• Cool the sauce and add it to any dish as an additional ingredient or dressing.

How to make Teriyaki sauce with oranges

The citrus taste will give the dish freshness and pleasant sourness. Therefore, such fruits are often added to the sauce.

You will need the following products and spices:

• juice of 2 oranges;
• soy sauce – 100 ml;
• ginger root – 2 tbsp. l.;
• sesame oil – 2 tsp;
• shallots – 100 gr.;
• fresh garlic – 2 cloves;
• sesame seeds – 2 tsp;
• honey - 2 tbsp. l.

Progress:

• Prepare your ingredients. Peel and chop the garlic in a way convenient for you. Chop the green onions very finely. Be sure to peel the ginger root and grate it. Squeeze the juice out of the oranges.
• To give sesame seeds an interesting taste, lightly fry them in butter.
• Lightly heat the soy sauce in a container, add honey and heat the mixture until it is completely dissolved. Pour in sesame oil.
• Then add orange juice and prepared spices and herbs. Mix the sauce well, heat for a couple more minutes and remove from the heat.

Important! When preparing the sauce, do not allow it to boil, otherwise the taste will deteriorate and the beneficial properties of the ingredients will become useless.

• This dish recipe is intended for marinating and frying. It goes great with pork and chicken fillet.

• Don't make a lot of sauce at once. Since it contains many raw ingredients, it does not have a long shelf life.
• If you have any leftover product, store it in a tightly closed container in a cool place, such as a refrigerator.
• To marinate the meat evenly and acquire the flavor of the sauce, make several shallow cuts on it.
• When preparing dishes with this product, salt it last, but always taste it first. Since it contains soy sauce, there is a risk of oversalting the dish.

If you know the basic ingredients and preparation technology, then making Teriyaki sauce at home is easy.

The recipe for teriyaki sauce is well known to fans of oriental dishes, because it is an indispensable attribute of Japanese national cuisine. Despite the exotic name, the sauce is simple to prepare; it doesn’t cost anything to create it yourself at home.

What is it and what does it taste like?

Initially, the term “teriyaki” referred only to meat marinated in a special marinade. Gradually, this marinade began to be used for preparing other dishes, as well as simply serving.

Classic teriyaki consists of just four ingredients: soy sauce, mirin, brown sugar and ginger. Calorie content is 15 kcal per tablespoon.

Mirin is a traditional Japanese sweet rice wine. It is quite difficult to purchase it. Therefore, in most countries, mirin is replaced by sake. If you don’t have sake, you can replace it with sherry with the addition of a pinch of sugar.

Brown sugar today is often replaced with regular sugar or a mixture of plain granulated sugar and honey. Sometimes they add just honey.

You can experiment with the teriyaki sauce recipe, but it is very important to maintain a balance of flavors. So if the soy sauce is too salty, you need to add more sugar.

You also need to be careful with ginger. If you significantly increase its quantity, you can get an overly spicy product.

People are often asked to explain what teriyaki tastes like. This is not so easy to do.

Some people associate the taste of the sauce with ordinary sweet and sour sauce, to which a fancy pickle has been added. Others think that it is just soy sauce, but only with honey. Still others get the impression that this is some strange combination of cane sugar with something spicy.

In general, as many people as there are, so many opinions. So it's much better to try it yourself rather than asking what it tastes like. Moreover, in addition to the classic teriyaki recipe, there are many modern varieties of its preparation.

Today, fruit juices, sesame seeds, and hot red or black peppers are added to this dish. Various additives can quite significantly change both the taste and calorie content of teriyaki.

Classic recipe

This method of making teriyaki sauce at home is closest to the traditional version.

Ingredients:

• ½ cup soy sauce;
• ¼ cup brown sugar;
• 1.5 teaspoons fresh ginger, finely chopped;
• 1 teaspoon of garlic passed through a press;
• 1 tbsp. spoon of honey;
• 1 teaspoon sesame oil;
• 3 tbsp. spoons of mirin;
• 3 teaspoons cornstarch.

We most likely don’t have mirin, so we replace it with sherry, adding a little sugar to it.

Dissolve corn starch in a quarter glass of water.

After boiling, cook for 4 minutes, stirring constantly.

Remove from heat and let cool. Then put it in the refrigerator for at least 3-4 hours.

Our popular option

This version of the recipe illustrates how people like to prepare teriyaki sauce at home in our country. They are replacing not only the exotic mirin (and with vinegar, not an alcoholic drink), but also many other ingredients.

Fresh seasonings (garlic and ginger) are replaced with ground ones. Sesame oil - like regular sunflower oil.

It turns out pretty good too. And most importantly - quickly, simply and inexpensively.

So, to prepare “our” teriyaki sauce you will need:

• soy sauce – 150 ml;
• ground ginger – 2 teaspoons;
• liquid honey – 1 tbsp. spoon;
• refined sunflower oil – 1 teaspoon;
• starch (any) – 2 tsp. without top;
• sugar – 5 teaspoons;
• garlic (dried) – 1 teaspoon or fresh chopped – 1 clove.
• water – 50 ml (necessary for diluting starch);
• wine or rice vinegar - 1 tbsp. l.

Pour soy sauce into a saucepan. Add dry ingredients here - ginger and garlic powder, sugar. Or squeeze out a clove of garlic.

Then pour oil and honey (in liquid form) into the mixture.

Then add starch diluted in water.

Heat the mixture over moderate heat for 5-6 minutes. At first it will have a liquid consistency. So we heat it up and wait for it to thicken a little. We constantly interfere.

Remove from heat. Let it cool and pour the finished sauce into a suitable glass container. Keep in the refrigerator for 5-6 hours and serve.

Fashionable option with juice

Recently, it has become fashionable to prepare teriyaki sauce with the addition of fruit juices without alcohol. Typically, such methods are positioned by their authors as especially useful. Here is one such recipe.

Ingredients:

• 1/3 cup soy sauce;
• 1/3 cup pineapple juice;
• 3 tbsp. spoons of brown sugar or honey;
• 2 tablespoons of wine vinegar;
• 1 clove of garlic, minced;
• 1 teaspoon finely chopped fresh ginger root;
• 2 teaspoons of corn starch, diluted in 3 tbsp. spoons of water.

Mix all ingredients in a small saucepan. Place it on the fire, bring the mixture to a boil and cook for 5 minutes, stirring constantly.

Remove from heat. Let it cool and put it in the refrigerator.

How do they use it?

The uses of teriyaki sauce are so varied that it can be called a universal addition to any food. Here are some use cases.

1. Marinating all types of meat and poultry. After the meat has been marinated, it can be cooked in any way: baked, grilled, pan-fried, stewed.
2. Adding to various stews, both meat and vegetable.
3. Salad dressing.
4. Serve with pasta and cereals. Most often with various varieties of oriental noodles, for example.
5. Creating a glaze for frying meat, chicken, fish, shrimp, etc.

In general, there are countless ways to use teriyaki sauce. The use cases are limited only by your imagination.

Teriyaki sauce is considered a traditional dish of Japanese cuisine; it is a wonderful salad dressing and enhances the taste of meat, fish and vegetable dishes. One of the best marinades that can soften even the toughest 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 Land of the Rising Sun, but on the glorious American island of Hawaii. It was there that Japanese emigrants, experimenting with local products, tried to recreate the taste of their national dishes. The original version of the world 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 the preparation of various dishes and marinades. Moreover, there is no exact recipe for teriyaki; each master adds something of his own to it.

Miriam Webster's Dictionary lists teriyaki as a noun meaning "a Japanese dish of 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".

We respect the sauce and are supporters of healthy eating. They value it for its low amount of calories (100 g contains only 89 kcal), and many beneficial 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.

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

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), made by fermenting 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 dessert wine mixed in a 3:1 ratio 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 important, since the time for tomatoes and fresh cucumbers is over, but the body still needs to be filled with vitamins. Everyone loves winter radish, carrots, beets, cabbage, celery seasoned with Teriyaki sauce.

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

• soy sauce - 200 ml;
• confiture (thick syrup, preferably 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, you will get an unusually tasty salad. You can, of course, use other vegetables.
Teriyaki can be stored in the refrigerator for several weeks; its taste is 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. Use the resulting thick sauce 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 collect more 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 a small saucepan, whisk together soy sauce, water and cornstarch until smooth. Then add the remaining ingredients except honey.
2. Place the pan over 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 finely grated 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 with a 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. An excellent side dish for it would be vegetables, noodles or rice. A good appetite is guaranteed!

Classic Japanese teriyaki sauce, which is a thick dark syrup, is considered universal because it is ideal for all dishes - meat, fish, vegetables and mushrooms. It makes ordinary food piquant and juicy, giving it a unique sweet and salty taste and an appetizing appearance. Based on teriyaki, you can make a marinade in which even very tough meat becomes soft and tender after two hours. Despite the various preparation options, the recipe for teriyaki sauce is ridiculously simple, and the ingredients for it can be bought at a regular store.

How to make teriyaki sauce at home

Teriyaki sauce is made from soy sauce, sugar (usually brown) and Japanese rice wine sake or mirin. However, due to the low availability of Japanese alcoholic drinks, they can be replaced with dessert or dry wine, sherry, vermouth or wine vinegar (1 tbsp.). During the preparation of teriyaki, honey, potato or corn starch, spices (ginger and garlic), and vegetable oil (sunflower, olive, sesame) are added to it. In some recipes you can find chicken or vegetable broth, pepper, pineapple, orange, herbs, sesame and other spices. There are different ways to prepare sauce - for marinades and for frying, but there are no uniform recipe standards. Teriyaki sauce gives room for creativity, and during the cooking process you can change the amount of ingredients, however, the ingredients themselves, as well as the sequence of laying and processing the products.

For classic teriyaki sauce, soy sauce, sugar, spices, honey, wine, water and starch pre-dissolved in water are mixed in a frying pan. The mixture is brought to a boil over medium heat with constant stirring, cooked until half the volume of liquid has evaporated (this usually takes about 30 minutes) and infused. Don't worry if the sauce seems runny - as it steeps, it will thicken and become thicker and richer. Some recipes involve heating soy sauce and sugar and adding all the other ingredients gradually, with the ginger and garlic first being fried in oil and then mixed into the liquids.

What to eat with teriyaki sauce

The combination is very tasty with meat, poultry, fish and seafood; you can season salads and vegetable stews with the sauce, serve it with sushi, rolls, pasta and rice noodles. Teriyaki is used to marinate beef, pork, chicken, game, or add it to a frying pan when frying meat and fish. Serve teriyaki meat or fish on a platter covered with lettuce or cabbage, and as a side dish you can cook rice with sesame seeds, garnishing it with pickled ginger and onions.

Products cooked with teriyaki sauce acquire a varnished surface and a pleasant shine, so they can be served at the holiday table. After tasting teriyaki, a pleasant honey-caramel aftertaste remains, which is impossible to forget, which is why this sauce is usually used in everyday cooking. Try stir-frying meat or fish with teriyaki for a family dinner and enjoy how your family reacts. People fall in love with teriyaki immediately and forever, so don’t be surprised if household members forget about their favorite ketchup and mayonnaise and the spicy Japanese sauce takes a permanent place on the family table. Change recipes and ingredients, find your own cooking method and share interesting finds!

Classic recipe

Ingredients:

• 200 ml soy sauce
• 200 ml sake
• 200 ml mirin (sweet rice wine)
• 2 tbsp. l. cane sugar

Recipe:
1. Pour natural soy sauce into a saucepan, add sugar, stir and place on the stove.
2. Add sake and mirin to soy sauce.
3. Increase the heat on the stove and bring the sauce to a boil, then reduce the heat.
4. Cook the sauce over moderate heat for several minutes. Part of the sauce should boil away, and it should thicken. When the sauce acquires a glossy shine and thickens, remove it from the stove.
5. Cool the finished sauce before serving.

Japanese teriyaki sauce excites not only gourmets around the world, but also those who care about healthy and tasty food. The name of the sauce consists of two Japanese words - teri (teri) - “shine, shine”, and yaki - “fried”. The product imparts excellent taste to products and a special shine due to the fact that it caramelizes under the influence of temperature.

Properties of teriyaki

This sweet classic Japanese sauce has long been popular all over the world and here's why: it is universal, has a unique aroma and excellent taste. Each Japanese family has a personal, original sauce recipe. There are many options for preparing the sauce, but its base is always soy sauce. And ingredients that are most liked by the manufacturer of the product are added to it. This can be sake, honey, sugar, garlic, ginger, mirin rice wine, canned pineapple juice, sesame and other spices. Hence, the sauce contains mono- and disaccharides, ash, water, B vitamins and PP. There are especially many microelements in the sauce - P, Ca, Na, Mg, Mn, Cu, Zn. This proves that the sauce is very useful for digestion and maintaining human immunity.

Benefits of teriyaki

The benefits of the sauce are known not only in its homeland - Japan, where it is used constantly. But its beneficial effects on the human body have long been known throughout the world, where it is also considered extremely beneficial for health. When used in food, the sauce improves digestion because it stimulates the production of gastric juice and increases appetite. One of its important beneficial properties is the ability to normalize high or low blood pressure. The product has a beneficial effect on the nervous system; constant consumption of it develops the body’s protective functions, helps to resist nervous breakdowns and depression, overexertion and stress.

In addition, containing antioxidants, the product perfectly removes free radicals from the body and effectively cleanses it of harmful substances. It is believed that the sauce is superior to red wine and orange juice in this quality. The Japanese and Asians are confident that the sauce can prolong life and actually fights the inevitable aging of the body. The sauce is also useful in that it serves as an excellent preventative against cancer. Scientists say that teriyaki has a positive effect on the development of mental abilities. It also prevents the development of neurodegenerative pathologies, such as Parkinson's disease.

Application of teriyaki

The sauce is used and used to enhance various dishes. Teriyaki improves the taste of salad, vegetable stew, and adds tenderness and flavor to meat and fish dishes; the sauce with seafood and chicken, turkey, turkey, lamb, veal, and pork is especially interesting. Teriyaki is also a marinade that can make any meat especially soft, tender, melting in your mouth. Moreover, after 15 minutes of cooking, the marinade easily turns into teriyaki sauce. In Japan, sauce is more than food, it is culture, tradition, religion.

Freshly prepared sauce can be used immediately or poured into a glass container for storage in the refrigerator. Dishes with sauce, sea fish or any meat are fried in olive or vegetable oil over high heat until a crust forms. Fried foods are added to the sauce and the pieces are constantly turned over so that the surface is covered with the sauce as a glaze. Seafood and vegetables are also prepared with teriyaki. But first they are marinated in teriyaki and then grilled over a fire on grates. The dish is served with sauce.

Harm of teriyaki

There are contraindications for teriyaki sauce. People with kidney problems should not overuse the sauce, because... if you eat a lot of it, you can provoke urolithiasis (kidney stones). Hypertensive patients can also limit their use as food. Due to the high sodium content in this product, blood pressure may increase and a crisis may occur. Those with stomach ulcers, pancreatitis, nephritis, cystitis and diabetes are prohibited from eating teriyaki dishes.

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