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 for cooking.
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 blended.
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 or beef.
all you have to do is enjoy some of the recipes Mrs
Susie has published for you here at Hub-UK