Though its origins in the 17th Century Japanese tradition rooted, teriyaki sauce has gained great popularity in the western kitchen, especially in the United States. This sweet sauce was usually used as a marinade for grilled meats but it is also very good as a dip for vegetables, fish and rice. His flexibility has a welcome addition to many recipes.
Ingredients:
3 / 4 cup water
1 / 2 cup soy sauce
3 / 4 to 1 cup brownSugar
1 / 4 teaspoon garlic powder
1 / 8 teaspoon ground ginger
1 tablespoon cornstarch
In a medium saucepan, combine water, soy sauce, brown sugar, garlic, ginger and cornstarch. Mix well. Bring to a boil over medium heat, stirring constantly. Mixture should thicken slightly. Remove from heat and let cool to room temperature can.
There are a number of changes to this recipe, you can try that. Some cooks have used sake or mirin (rice wine) instead of soy sauce. For adifferent consistency, you can try using honey instead of brown sugar. Add onion or shallots to make for a nice deviation from the norm. Experimenting with sauce is fun and can bring you this unique flavor that impress your family and friends.
Teriyaki is typically used as a marinade for grilling and reserved white meat like chicken or pork. However, there are some excellent recipes for beef teriyaki too. Grilling over charcoal, gas or wood works very well.Fish such as marlin, yellowtail, salmon or trout can be greatly improved with this sauce. Stir-fry dishes, a combination of meat, vegetables, rice or noodles go well with this sauce contains very well.
When preparing meat or vegetables for grilling, it is recommended that they be allowed to sit in the marinade for at least 30 minutes. Many recipes will be done overnight to marinate for. The longer the meat marinade may the better the sauceabsorbed and the flavor is more robust. However, with seafood, you might want to marinate for a shorter time, not to keep losing the fresh taste of fish.
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