Gastronomixs

Teriyaki sauce

Teriyaki is made up of two Japanese words: ‘teri’ which means ‘shine’ and ‘yaki’ which means ‘to broil’. The sauce is therefore used in Japanese cooking to add a shiny layer or glaze to a broiled or grilled product. 

Makes 1 litre.

Teriyaki sauce

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Ingredients

600

ml

Japanese soy sauce

400

ml

mirin

240

ml

water

200

g

sugar

100

ml

dashi

3

tbsp

root ginger, chopped

1

tbsp

garlic, chopped

4

tbsp

potato starch

Preparation method

  • Combine the soy sauce, mirin, water, and sugar in a pan and bring to the boil. Boil for one minute.
  • Add the dashi, ginger, and garlic and leave to infuse gently for one hour.
  • Thicken the sauce by making a paste from the potato starch and allowing the sauce to continue boiling for one minute.
  • Allow the sauce to cool and store in the refrigerator for a maximum of two to four days.

Serving suggestions

  • With fish, meat, chicken, and vegetables.
  • Delicious in combination with coriander and toasted sesame seeds.
  • Use as a glaze for red mullet, short rib, or tofu, for instance.
  • By adding veal jus, balsamic vinegar, miso, or citrus, you can easily vary the flavour. 

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