Cookbook:Teriyaki Sauce

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Teriyaki Chicken with Rice

The word teriyaki is a combination of two Japanese words, teri, "luster", and yaki, "to grill or broil". The mirin in the sauce gives a good luster to meat as it is cooked. Traditionally it was used with fish. It can also be used as a marinade for pre-cooked meat and poultry, as well as a delicious baste for items on the grill or rotisserie. Teriyaki sauce is a complement to virtually any type of meat (as long as you adjust the flavors accordingly), especially steak, chicken, fish and pork.

Ingredients of teriyaki Edit

Procedure Edit

  1. Mix everything in a 1-quart pot over low heat until the sugar dissolves.
  2. Use sauce to marinate some raw meat or vegetables overnight in the refrigerator.

Notes, tips, and variations Edit

  • As given, this sauce is thin. Boil some cornstarch or potato starch or kuzu root starch (for Japanese authenticity) into it if you wish to thicken it.
  • Pineapple juice might be a reasonable mirin substitute.
  • Lime juice may also be added for a tart flavor.