Susie who specialises in Oriental cooking has put together
the following information about Japanese Teriyaki.
dishes are found in many different type of cuisine nowadays,
even in Mexican and Western dishes. Then, what is teriyaki?
It is a way of Japanese cooking. The word, teriyaki is a
combination of two Japanese words "teri" and "yaki." Teri
means luster and yaki means grill or broil. To make a teriyaki
dish, ingredients are broiled, roasted or grilled after
being marinated in or basted by teriyaki sauce. It is the
teriyaki sauce that brings the shiny look (teri) to the
ingredients. This is the real teriyaki, although any dish
cooked with teriyaki sauce seems to be called teriyaki nowadays,
whether the ingredients are Japanese or not.
is my belief that a good teriyaki has to have shredded ginger
and chopped onions in it. But since this is the only kind
of teriyaki I have eaten, I admit I might be biased. My
husband is the teriyaki maker in the family, so it is my
pleasure to just eat it. Teriyaki should be glazed when
it is finished and my husband dips the meat in the marinade
many times while it is grilling. When we make teriyaki,
we marinate it for at least 24 hours.
usually make much more than we need because it is so good
to reach in the refigerator and take out another piece and
enjoy it as long as it lasts. We usually make both beef
and chicken at the same time, to better accommodate our
guests. The recipes featured at Hub-UK
are just guides, so if you want to change any of the recipes,
go ahead and do it. But I suggest that you write the changes
down somewhere, so you can recreate it when you want to!
and Mirin (Japanese Sweet Cooking Wine)
key ingredient in teriyaki sauce is mirin. Mirin adds luster
to ingredients when it's cooked and adds nice aroma. Since
it is effective in masking the smell of fish, using mirin
for teriyaki seafood dishes is a good idea. The sweetness
of mirin is different from that of sugar. It's a perfect
seasoning to add a mild sweetness to Japanese cooking.
use of mirin is said to have begun over 400 years ago. Although
it was used for drinking in the beginning, it has been used
for only cooking since it was made to be thicker and sweeter.
Steamed mochigome rice, komekoji (rice yeast), and shochu
(Japanese liquor) are mixed and fermented to make mirin.
is clear and light gold in color and is usually sold in
a bottle. There are two types of mirin: hon mirin and shin
mirin. The difference is the amount of alcohol. Hon mirin
contains nearly 14% alcohol. Hon mirin was available only
at alcohol retailers until December 1997, but now it's sold
at supermarkets too. Shin mirin has less than 1% alcohol
but has the same flavor as hon mirin, so it's commonly used
can buy teriyaki sauce in a bottle at the grocery store,
but authentic teriyaki sauce is very easy to make. To make
sukiyaki sauce, you need soy sauce, mirin, and sugar. (If
you don't have mirin, you can substitute it with sake and
sugar.) Teriyaki sauce can be used for glazing and marinating
meats and vegetables.
Sauce No 1
the Japanese sake and mirin wines (available in most Asian
markets), this teriyaki sauce recipe is simple and sweet.
Use as a sauce or marinade for chicken, fish or other meat.
cup dark soy sauce
1/4 cup sake wine
2 tablespoons mirin wine
1 tablespoon white sugar
soy sauce, sake, mirin and sugar in a small saucepan over
medium heat and stir until sugar is dissolved.
be used immediately or cooled and refrigerated.
Sauce No 2
this as a marinade or for basting. Try to use brown sugar,
if possible, instead of white sugar; the molasses adds a
certain texture and quality. If you want to add some extra
"bite" to the sauce, increase the measure of grated ginger.
cup Soy sauce
1 cup Sake
1/2 cup Mirin
1/4 cup Brown sugar
2 Tbs. Fresh ginger, grated
all the ingredients in a saucepan. Heat on stove until the
brown sugar is dissolved and all the ingredients are thoroughly
Sauce No 3
cup soy sauce
2 teaspoons dark sesame oil
2 oranges, juiced
2 tablespoons honey
2 tablespoons ginger, peeled and minced
1/2 cup scallion, chopped
2 teaspoons garlic, minced
2 teaspoons sesame seeds, toasted
all ingredients in a large bowl. Refrigerate for one hour.
May also be used as a great marinade for chicken, shrimp
all you have to do is enjoy some of the recipes Mrs Susie
has published for you here at Hub-UK
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