Posted by: greatteachersato | February 1, 2010

Teriyaki Sauce


Teriyaki sauce has been an obsession of mine as of late. No, not the ones they sell at the store in those Kikkoman bottles. I’m talking about authentic made from scratch Teriyaki sauce. It’s very simple to make and what’s great is how you can adjust it to your own taste, especially for you sweet tooths out there πŸ˜‰
It’s really simple to make, all you need is some cornstarch, soy sauce, sugar and water. Yeah, that’s all.

I like mine a bit on the sweeter side but people from Japan have different ways of making it. Some like theirs a bit more on the saltier side and some more on the sweeter side. You can pretty much add soy sauce/sugar to your own discretion.

Here’s the way I do it :

Start out by warming up 1 cup of water in a sauce pan in about medium-high heat. At this point you can add a little fish stock or “Dashi” (You can probably find em at your local Asian grocery store) but it’s fine without it too.
Then Here’s the part where you can do it how you like. I usually add about 4 Tbsp of sugar and 2 of soy sauce. Then let it boil until all the sugar dissolves.
Next is to make it into a nice and thick sauce.
1 Tbsp plus 2 tsp cornstarch
2 Tbsp of water (Cold)
In a small seperate container. Once the cornstarch is mixed into the water well enough, toss it in the boiling sauce. The reason it’s better to use cold water is because the cornstarch mixes better in colder water. If you put it directly in the sauce, it becomes clumpy and almost like a dumpling like texture which isn’t that great for a nice sauce.
Once you add in the cornstarch mixture, you want to make sure you mix it well.
After a few minutes or so, you should be able to notice the sauce getting thicker and bubbling a lot. At this point, put the heat down to the lowest number. When it’s not as hot, you can taste the sauce off the spoon and add more sugar or soy sauce to balance it off to the way you like it. If the flavor is too strong at this point, just add some more water to it. If the sauce becomes too watery then just make some more cornstarch mixture until you get it to the texture you want it to be.
You can also add some Sake or Mirin to change the flavor up to your liking.

That’s pretty much it! Might seem a bit complicated at first but once you do it right it’ll stick πŸ˜›

What’s great about this Teriyaki sauce is not only the great taste but the versatility of it. You can use it as a marinade or put it on a simple burger to make it into a delicious Teriyaki Burger.

The picture on top is “Nikudango”. Pretty much Japanese meat balls. I can post a nice recipe for them sometime if any of you would like πŸ˜€

The sauce goes great with any kind of BBQ as well. Get some chicken and put them on skewers, marinade it with the Teriyaki sauce and voila, you got yourself some nice “Yakitori”.

That’s about it, there are many more uses for this sauce that I haven’t mentioned but it’s up to you to explore your own taste!

As for today’s lesson…
Yaki = Grilled. η„Όγγ€€οΌˆγ‚„γοΌ‰
It’s a commonly used word for many Japanese dishes.
Soosu = Sauceγ€€οΌˆγ‚½γƒΌγ‚ΉοΌ‰
Niku = Meatγ€€θ‚‰γ€€οΌˆγ«γοΌ‰
Toriniku = Chicken (Literally “Bird meat”, haha)γ€€ιΆθ‚‰γ€€οΌˆγ¨γ‚Šγ«γοΌ‰
Soy sauce = Shooyu (Show you, show me)γ€€ι†€ζ²Ήγ€€οΌˆγ—γ‚‡γ†γ‚†οΌ‰

That about covers today’s lesson. Stay tuned for more!

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