Teriyaki sauce is one of the star condiments of Japanese cuisine, and has also been very popular in the West. It is generally known as a sweet-tasting seasoning, but it is actually a gastronomic technique, whose name is the result of the combination of the terms “teri”, which translates as “shine”, and “yaki”, which means “grilled”. For this reason, dishes seasoned with teriyaki sauce are characterised by their brightness and caramelised tone.
What is teriyaki sauce (preparation, seasoning)?
As many of our readers will know, sake is one of Japan’s most popular alcoholic beverages, made by fermenting rice in a process similar to that of beer. Mirin, on the other hand, is another type of rice wine, but sweeter and lower in alcohol content than sake. Sake and mirin are products that can be purchased in one of our shops in Barcelona or Madrid selling Asian and gourmet products. Another good alternative is to buy them online at a good price in our online shop.
The preparation of the teriyaki sauce is very simple: mix the sake, mirin and soy sauce in a saucepan and put it over a low heat. Then add the sugar, stirring until completely dissolved. Let the sauce simmer until it is reduced and has a slightly thick, viscous texture. However, it will be the consumer himself who will obtain a greater or lesser level of thickening depending on his taste.
The proportion of each ingredient also varies according to taste, but it is usual to prepare Teriyaki sauce with three measures of mirin, three measures of soy sauce, one measure of sake and one measure of sugar.
Nowadays, there are many variations of this sauce. In fact, ready-made sauces marketed under the name teriyaki usually include other ingredients, such as sesame, ginger, garlic, lemon or orange peel zest, pineapple juice, etc.
This sauce is generally used to marinate or season meats, poultry and fish before grilling. It is recommended that the fish be intensely flavoured – such as tuna or salmon – so that the sauce does not totally eliminate the flavour of the fish.
If you want the grilled product to have an intense sauce flavour, it is advisable to continue adding sauce (with a brush) while the grilling is finishing, or even to add a final coat once it has been removed from the grill. Among the most typical and well-known recipes in the West are chicken teriyaki (usually served as a skewer), beef teriyaki and salmon teriyaki. Accompanied with rice – boiled or fried – it is a dish that will satisfy everyone, even children.
Apart from accompanying meat and fish, teriyaki sauce is also used as a condiment for vegetables and wok noodles, among other foods.
Buy teriyaki sauce online
Salsa Teriyaki Espesa (SHIKOU) 2lt
Salsa teriyaki (CAMILL) 150ml
Salsa de Teriyaki (AMOY). 150 ml
Salsa Teriyaki (KIKKOMAN) 1.9lt
Salsa teriyaki (KIKKOMAN) 250ml
Salsa Teriyaki (NIHON) 2kg
Salsa Teriyaki (DAISHO) 180g
Salsa teriyaki (SK). 500 ml
Salsa teriyaki (EBARA) 1.8lt
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Japanese recipe: teriyaki chicken
Japanese recipe for teriyaki chicken
The origin of teriyaki sauce is thought to date back to 17th century Japan, although other hypotheses suggest that it originated outside the Japanese archipelago.
On the other hand, other theories suggest that the sauce is a creation of early Japanese immigrants who settled on the island of Hawaii, who made a distinctive condiment from local products such as pineapple juice, mixed with soy sauce.
Therefore, its actual origin is unclear, but what is clear is that it has been called teriyaki since ancient times because of its cooking method.
What is the taste of teriyaki sauce?
Teriyaki sauce is used to enhance the flavour of dishes and stimulate the senses for a pleasurable tasting experience.
Teriyaki sauce has a slimy texture and a distinctive sweet and spicy taste. As mentioned above, the flavour of the sauce can vary depending on the ingredients used and their quantities. However, teriyaki sauce has a predominantly sweet taste, providing a very special and tasty touch to grilled meats, which acquire more aroma and a more intense flavour.
In fact, this sauce is used to add extra flavour by infusing the cooked food with the sauce. It is also perfect as a substitute for oil or butter when cooking in a frying pan, as the sauce itself prevents the food from sticking.