Teriyaki sauce. Recipe

The traditional and very popular Japanese Teriyaki sauce is loved both with sushi and with other dishes. Various cooking options are available on the Internet. We present two recipes at your discretion, they differ in some ingredients and cooking time.

How to make Teriyaki Sauce

Method one

Soy sauce 135 g
White wine 135 g
Mirin wine 80 g
Sugar 135 g
Honey 40 g
Garlic 30 g
Ginger 60 g

In a saucepan, mix soy sauce, Mirin wine, white wine, sugar and honey. Put the mixture on the stove, with constant stirring, bring to a boil so that the sugar and honey dissolve in the liquid.

With the help of a knife, crush the garlic into pieces or cut into small cubes, and the ginger root – into thin slices. Add to boiling sauce liquid. Reduce the temperature to a minimum to gradually evaporate the alcohol.

As a result of evaporation, the volume of the sauce should decrease by a quarter. After that, strain and remove the garlic and ginger and you will get a ready-to-use product – Teriyaki sauce. Cool to room temperature, because this affects the consistency – the sauce becomes thick and viscous, that is, exactly as it should be according to the classic recipe.

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How to make a Caesar roll
Method two

Soy sauce – 200 ml.
Garlic – 6 cloves.
Ginger – 40 gr.
Sugar – 100 gr.
Honey – 2 tbsp.
Wine vinegar – 2 tbsp.
Water – 200 gr.

Mix all these ingredients in a saucepan and cook for 5 minutes. Strain and pour the mixture back into the saucepan. Then add corn starch – 25 g. first diluted with water. Bring to a boil and cool.
Bon appetit!