How to prepare teriyaki sauce. How to make teriyaki sauce at home. Excellent dressing for salads and more

Japanese cuisine is of constant interest throughout the world. Sushi, rolls, miso soup and udon noodles have become almost familiar to us. Teriyaki is another national Japanese dish. In the etymology of the name, two components are distinguished - “teri” (“to shine”) and “yaki” (“to fry”). Teriyaki chicken, pork or fish in the full sense of the word turns out shiny and as if varnished.

The sauce can be easily prepared at home and stored in the refrigerator. Outwardly, it looks like a thick, dark-colored syrup, a little brighter than soy sauce. In the original, the ancient Japanese used game bones, which were charred over a fire or in a stove. Today there are many recipes based on soy sauce with the addition of rice vodka, honey and plenty various ingredients. After two hours of marinating, the sauce literally softens anything, even the most tough meat.

Teriyaki sauce - food preparation.

There are two types of teriyaki sauce - for marinating and for basting when frying. In the latter case, the dish is completely saturated with flavor; during marinating, it is felt only on the surface of the meat. Classic composition includes rice wine or vodka, but many other recipes exist. You can find it in supermarkets special seasoning With big amount spices, as well as ginger, crushed garlic, sesame. When making at home, it is better to use brown sugar. If it is not there - granulated sugar in smaller quantities.

Teriyaki sauce - best recipes

Recipe 1: Teriyaki Sauce Based on Soy Sauce

You will see how easy it is to prepare a wonderful sauce that will make meat and fish dishes not just tasty, but surprisingly soft, at the same time moderately spicy and original.

Ingredients: soy sauce (6 spoons), honey (2 tablespoons), white dry wine(ideally rice, 6 spoons), ground ginger(1 tbsp), crushed garlic (1 clove).

Cooking method

Peel the garlic and pound it in a mortar. Mix the soy sauce and wine, add all the remaining ingredients in a small saucepan and heat over low heat until the honey is completely dissolved. Ready! You can bake meat, chicken, any fish in it, as well as season salads, serve with rice and vegetables.

Recipe 2: Teriyaki Sauce with Oranges

It's more complex recipe, including garlic, sesame seeds, spices and juice from fresh oranges. Real Japanese exotic!

Ingredients: soy sauce (half a glass), sesame oil (2 teaspoons), oranges (2 pcs.), fresh ginger(2 tablespoons), green onions(half a glass), crushed garlic (2 cloves), hot sesame seeds (2 teaspoons), honey (2 spoons).

Cooking method

Prepare the food - chop and crush the garlic in a mortar, chop the greens finely, melt the honey in a warm place until liquid state. Fry the sesame seeds in a frying pan for a couple of minutes, mix the remaining ingredients in a bowl. It turned out universal sauce, which is suitable for marinating fish, meat, chicken. All you need to do is pour it over the meat and let it sit for 2-3 hours, shaking occasionally. And then - whatever your heart desires: grill, frying pan, oven or grill grate. Store the sauce in closed jar in a cold place.

Examples of dishes with Teriyaki sauce

Recipe 1: Shrimp with pineapple in Teriyaki sauce

Japanese cuisine is primarily seafood; shrimp dishes are not at all considered a delicacy there, like here. The Japanese, who love shrimp, can easily have them for breakfast, lunch and dinner. For us this dish is a real delicacy. Let us take comfort in the fact that many Japanese do not know that we have our pancakes or borscht, but we will still try their teriyaki shrimp.

Ingredients: shrimp (peeled 500 grams), teriyaki sauce (1/4 cup), pineapple juice, pineapple puree (¼ cup each), vegetable oil (1 spoon), ripe pineapple (1 pc.), sesame oil, green onions .

Cooking method

Mix shrimp, sauce and pineapple juice in a bowl. Place in the refrigerator to marinate for half an hour. Heat vegetable oil in a frying pan and fry the shrimp for about 2 minutes. Evaporate the marinade by half, mix with pineapple puree and chopped pineapple into small pieces. Warm up slightly, remove from heat and stir in shrimp and sesame oil. Serve sprinkled with green onions.

Recipe 2: Teriyaki chicken in sake sauce

This interesting dish It takes just 20 minutes to prepare, including sauce and baking. You can choose the leg yourself, chicken breasts or other parts, the main thing is that you have to cut out the bones.

Ingredients: 4 breasts or 4 legs, vegetable oil. For the sauce: 7 tablespoons each of sake, mirin (sweet rice wine used in cooking), soy sauce, sugar (1 tablespoon).

Cooking method

Cut the breasts or legs or pierce them well with a fork in several places almost to the skin, this will fry the chicken faster. If the meat is too thick, beat it or carefully cut off a layer. Place chicken pieces, skin side down, in a well-heated, thick-walled frying pan with oil. Fry until golden color. Just in case, have the lid on hand to protect yourself from oil splashes when turning over. Salt the fried chicken and add teriyaki sauce. Then we continue to fry the chicken, turning it from side to side. Cook until the sauce thickens. To maintain a crispy crust, keep the sauce on low heat and pour it over the cooked, well-done chicken. In this case, the skin will remain intact, and the meat will become shiny, as if polished.

— Teriyaki meat is served on a platter lined with cabbage leaf. Lightly scald the cabbage before serving. Alternatively, you can use green salad leaves, serving separately boiled rice with sesame seeds. As additional seasoning served with ginger, pickled onions, rolls.

— The sauce perfectly softens tough meat when marinating. To ensure this happens evenly, make several deep punctures, about half a centimeter deep. Then the marinade will saturate the meat on all sides.

In addition to sushi and rolls, the Japanese have another dish that is popular in many countries. This is Teriyaki - a sauce for pork, chicken or fish, from which the surface of these products becomes as if varnished. The name is translated in parts - “to shine” and “to fry”. You will learn what you can cook with this sauce at home from the recipes below.

Teriyaki - what is it?

Under this unusual name"sauce teriyaki" hides very simple, but delicious product Asian cuisine.Teriyaki sauce isa universal dressing for meat or fish dishes, as well as a base for various marinades for chicken, beef, pork or even vegetable salads. It has an unusual sweet and salty taste. Any dish with this dressing becomes piquant. Once you try it you will feel light interesting taste. Externally, teriyaki looks like a thick dark syrup. It is slightly brighter than soy sauce.

Compound

There are many recipes for making teriyaki. It can be made on the basis of rice vodka, honey, wine vinegar, soy sauce, sake, white wine, etc. In addition to the main ingredient incomposition of teriyaki sauceV different quantities may include following products:

dried or fresh crushed garlic;
ginger;
sesame;
orange juice;
sweet rice wine - mirin;
cane sugar(can be replaced with regular one, but in a smaller portion);
fish sauce;
potato starch or flour;
water;
olive or sunflower oil.

What do they eat with?

This is an excellent dressing for any meat or fish dish, such as salmon or pollock.Eat teriyaki sauceWith vegetable stew and seafood. In addition, it is suitable for marinating meat, especially pork. Under the influence of teriyaki, a hard product becomes very soft and tender. You just need to make a few punctures in the meat so that it is completely soaked.

Anything can be just as tasty with teriyaki. pasta, cereals or regular vegetable salads. This sauce is considered especially valuable by food lovers open fire. For example, shish kebab is purchased with it unusual taste and amazing aroma. If it is also made from pork, then the meat fibers are softer, making them very easy to chew. This sauce is also suitable for rolls and sushi.

Teriyaki sauce - recipe

It is impossible to single out a single technology for how to prepare teriyaki sauce at home, because it can consist of different ingredients. Each chef uses products according to his own taste. Classicalteriyaki sauce reciperequires following ingredients:

vegetable oil – 1 teaspoon;
water – 60 ml;
dried garlic– 1 tsp;
ground ginger – 2 tsp;
soy sauce – 150 ml;
potato starch – 2 tsp;
vinegar 6% - 1 tbsp;
liquid honey – 1 tbsp;
cane sugar – 5 tsp.

If all the ingredients are on hand, then you can proceed to the recipe itself. To do this, use step by step instructions how to make teriyaki sauce:

In a small saucepan, mix soy sauce with ginger, sugar, garlic, honey and oil.
Next add vinegar and starch dissolved in water.
Bring the mixture to a boil over medium heat, then simmer on low for another 5 minutes until thickened.
Allow the mixture to cool, then pour into a glass container.

Dishes with teriyaki sauce

Number of servings: 5 persons.
Calorie content of the dish: 109 kcal.
Kitchen: author's.

Dishes with teriyaki sauceThey may be completely different, but they all turn out very aromatic with a sweet and sour aftertaste. If you don’t yet know what to serve with this dressing, then try the simplest option - vegetables. They can be an independent snack, but as a side dish for meat, and especially barbecue, they are even better suited. It turns out vegetable mix with an oriental touch.

Ingredients:

onions – 2 pcs.;
zucchini – 2 pcs.;
potatoes – 2 pcs.;
water – 1 glass;
mustard – 2 tbsp;
pepper, salt - to taste;
honey – 2 tbsp;
soy sauce – 50 g;
garlic powder – 0.5 tsp;
tomatoes – 3 pcs.;
bell pepper- 4 things.;
sugar – 5 tbsp;
mustard – 2 tbsp;
ginger – 0.5 tsp.

Cooking method:

Wash all vegetables thoroughly, peel and cut into arbitrary slices, sprinkle with pepper and salt to taste.
Next, place them on skewers and bake in the oven at 200 degrees for about 30 minutes. Turn over a couple of times during the process.
Pour water into a saucepan, add mustard, ginger, garlic, honey, sugar and soy sauce.
Heat until boiling, stirring constantly. If the mass has thickened and the sugar has dissolved, you can remove it from the heat.
Place the baked vegetables on a large plate and pour the prepared teriyaki on top.

Chicken

Number of servings: 6 persons.
Calorie content of the dish: 119 kcal.
Kitchen: author's.
Difficulty of preparation: easy.

One and famous dishes considered chicken in teriyaki sauce. It doesn’t matter whether it’s fillet, breast or leg – in any form it turns out amazingly tasty. The crispy crust with the most delicate and slightly sweet flesh will not leave anyone indifferent. For serving, you can use the leaves of Beijing or white cabbage or salad. Noodles, rice or assorted vegetables are suitable as a side dish. Among Japanese delicacies, pickled onions or ginger are recommended.

Ingredients:

chicken leg or breast – 4 pcs.;
sake – 7 tbsp;
sweet rice wine – 7 tbsp;
sugar – 1 tbsp;
soy sauce – 7 tbsp;
vegetable oil - to taste.

Cooking method:

Rinse the chicken thoroughly, dry it, then make several punctures in it with a fork.
Heat the oil in a thick frying pan.
Place the chicken skin side down and fry until golden brown.
Next, drain the oil and add teriyaki from a mixture of rice wine, sake, sugar and soy sauce.
Continue to fry the chicken, turning occasionally.
When the sauce thickens, pour it over the meat and cook for another couple of minutes, but over low heat.

Meat

Cooking time: 40 minutes.
Calorie content of the dish: 176 kcal.
Purpose: for lunch / dinner.
Kitchen: author's.

Any meat in teriyaki sauce– it is unforgettable in taste and appearance dish. You can use beef, chicken, pork, turkey, or several types at once. It will take a little more time to prepare, but the result is worth it. The pork is especially appetizing. Because of its sweet taste, it pairs perfectly with honey or orange teriyaki. And garlic and ginger make the meat piquant and moderately spicy.

Ingredients:

sesame – 5 g;
soy sauce – 100 g;
honey – 10 g;
pork and chicken – 250 g each;
garlic – 3 cloves;
vinegar – 10 g;
vegetable oil - a little for frying;
ginger powder – 0.25 tsp;
sugar – 1 tsp.

Cooking method:

Heat the oil, fry the pork slices in it first, and then add the chopped chicken to it.
Mix ginger, honey, finely chopped garlic, soy sauce and sugar in a separate bowl.
Next, pour the resulting marinade into the frying pan.
When the liquid boils, reduce the heat and simmer for about 5 minutes.
When serving, sprinkle the meat with sesame seeds.

Fish

Cooking time: 50 minutes.
Calorie content of the dish: 86 kcal.
Purpose: for lunch / dinner.
Cuisine: Japanese.
Difficulty of preparation: medium.

Fans of Japanese cuisine will enjoyfish in teriyaki sauce. Even those on a diet can eat this dish, because it is healthy and low in calories. The most commonly used fish is salmon. WITH sweet and sour dressing it takes on a very unusual taste. For serving, a “pillow” of asparagus and carrots with mushrooms is used. All these products are affordable, and the dish comes out to die for.

Ingredients:

salmon – 150 g;
asparagus – 5 pcs.;
carrots – 50 g;
butter– 20 g;
mushrooms – 30 g;
salmon caviar – 1 tbsp;
water – 1/3 cup;
garlic – 1 clove;
brown sugar – 1/4 cup;
grated ginger – 1 tsp;
sesame seeds– 1 pinch;
black pepper – 2 pinches;
soy sauce – 1/3 tbsp.

Cooking method:

Heat the oil in a saucepan, then place the salmon pieces in it. Fry each side for about 6-8 minutes.
Boil asparagus in salted water. This will take about 5 minutes.
Peel the carrots, cut into slices, and throw into boiling water along with the mushrooms. Cook for 5-8 minutes.
Pour the oil after the salmon into a saucepan, add soy sauce, sugar, pepper, ginger, chopped garlic and water. Cook until the mass thickens.
Place the boiled asparagus first on a plate, then place the salmon on it.
Decorate with caviar on top and add carrots and mushrooms.
Drizzle everything on top soy dressing, sprinkle with sesame seeds.

Rice

Cooking time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 91 kcal.
Purpose: for lunch / dinner / side dish.
Cuisine: European.
Difficulty of preparation: medium.

IN Asian cuisine is very popularrice with teriyaki sauce, because such a dressing is considered ideal for cereals. The dish itself is often served as a side dish for meat, although it can also be served on its own. Rice cereal has a neutral taste, so it easily takes on the flavors of other products. With teriyaki it becomes just as sweet and sour and very aromatic.

Ingredients:

wine vinegar – 2 tbsp;
rice – 2 tbsp.;
vegetable oil - to taste;
spices - also to taste;
corn starch– 2 tsp;
honey – 1 tbsp;
water – 4 tbsp. for rice and 1 tbsp. for the sauce;
soy sauce – 3 tbsp.

Cooking method:

Rinse the rice several times, then add water and place on the stove to cook until done.
Next, drain the liquid and season the cereal with vegetable oil, although you can also use butter.
Take a medium-sized mold, grease it with oil, then fill it to the brim with rice.
Next, turn it over onto a flat plate to create a cylinder of cereal.
In a separate saucepan, combine the remaining ingredients and bring to a boil.
Then simmer over low heat until the mass thickens.
Water rice cereal top with the resulting dressing.

Salad

Cooking time: 15 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 150 kcal.
Purpose: for lunch / dinner.
Kitchen: author's.
Difficulty of preparation: easy.

Since Japanese cuisine is based on seafood,salad with teriyaki sauceincludes shrimp. It is better to take the royal variety, because they are larger. The shrimp in the salad will be complemented by Afsberg lettuce and tomatoes. It is recommended to take cherry tomatoes. They will look better in a salad. Although regular ones will work too, you just have to cut them smaller.

Ingredients:

pepper, salt - to taste;
Iceberg lettuce – 4 leaves;
king prawns – 12 pcs.;
garlic – 1 clove;
cherry tomatoes – 5 pcs.;
sesame seeds - a little for decoration;
teriyaki – 20 g.

Cooking method:

Boil the shrimp until tender, then remove the shell.
Wash the lettuce leaves, dry them, then tear them into small pieces with your hands and place on a plate.
Wash the tomatoes too, then cut them into halves.
Lay it all out on lettuce leaves, pepper and salt, stir, top with sauce.
Sprinkle with sesame seeds.

Noodles

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 89 kcal.
Purpose: for lunch / dinner.
Kitchen: author's.
Difficulty of preparation: easy.

Asian cuisine is not limited to the usual sushi or rolls. Another traditional dish of hers isnoodles with teriyaki sauce. It can be cooked with chicken, pork or served separately as an independent snack. Popular for this recipe is buckwheat noodles, which is also a heritage Japanese cooking. It goes well with vegetables and seafood, which is why it is served with them.

Ingredients:

chicken fillet – 400 g;
teriyaki – 150 ml;
leek – 50 g;
buckwheat noodles – 200 g;
sesame - a little to taste;
pepper, salt - 1 pinch each;
carrots – 130 g;
olive oil– 20 ml;
broccoli – 130 g.

Cooking method:

Wash the peeled carrots, chop them into thin slices, fry them in a frying pan with heated oil.
Wash the leeks too, then cut into slices.
Chop clean and dry broccoli into smaller pieces.
Add the chopped vegetables to the carrots, stir and fry for a couple more minutes.
At this time, clean the fillet from films and cartilage, rinse, and then cut into pieces.
Add the chicken to the vegetables, add salt and pepper, then pour in the teriyaki.
Simmer over low heat for 5-7 minutes.
Boil the noodles according to the instructions on the package, using salted water, then add them to the vegetables.
Stir and garnish with sesame seeds.

Shrimps

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 89 kcal.
Purpose: for lunch / dinner.
Kitchen: author's.
Difficulty of preparation: easy.

Japanese cuisine mainly includes seafood, such as shrimp. Judging by the reviews, in most countries they are a real delicacy. For the Japanese this is everyday dish. They turn out very tastyshrimp in teriyaki sauce. A special feature of this recipe is pineapple - it is added in the form of juice and puree. As a result, teriyaki has a sweeter flavor, making it ideal for shrimp.

Ingredients:

sesame oil – 5 g;
peeled shrimp – 500 g;
vegetable oil – 3 tbsp;
pineapple – 1 pc.;
pineapple puree and juice - 0.25 tbsp each;
green onion - to taste;
teriyaki – 0.25 tbsp.

Cooking method:

Combine pineapple juice with teriyaki, pour this mixture over the shrimp, and keep them in the refrigerator for half an hour.
Heat vegetable oil in a frying pan. Next, add the shrimp, fry them for about 2 minutes, then place on a plate.
Evaporate the marinade by half, then add sesame oil, chopped pineapple and puree from it.
Pour the resulting dressing over the shrimp and sprinkle chopped green onions on top.

Video

Everyone will agree that Teriyaki sauce is closely related to oriental cuisine. Indeed, his recipe comes from the unique Japanese culinary art. This is the whole philosophy of Japanese cooking. It adds a special zest and extraordinary aroma to all meat, fish, vegetable dishes. In classic use, meat was fried in this sauce, which imparted an extraordinary taste. Thanks to these qualities, the sauce recipe has spread far beyond Japan.

Today it is used in any kitchen. IN original recipe there was Mirin rice wine, soy sauce, sugar and ginger. However modern kitchen makes his own adjustments. There are many recipes for preparing this dish. And no matter what composition of ingredients you use, the sauce remains very healthy. It improves appetite, normalizes blood pressure, stabilizes the condition nervous system and relieves fatigue.

This sauce is popular among people who follow a healthy lifestyle. Any monotonous and low calorie dish it makes it delicious.

Teriyaki sauce - Japanese classic recipe for rolls, noodles

The recipe for Teriyaki sauce finds its roots in Japanese cuisine, which is famous for its original taste and oriental flavor. At the moment, this sauce is considered the most popular in Japanese cuisine. Perhaps you have ever tried or bought it. We offer to cook classic version this sauce

We will need:

Sugar – 100 gr.
White wine–70 ml
Wine “Mirin” – 50 ml
Soy sauce – 100 ml
Ginger root – 50 gr.
Honey – 1 tbsp. l.
Garlic -3 cloves

Preparation:

In a saucepan, mix white wine, Mirin wine, soy sauce, honey and sugar.

Put it on the stove and start evaporating. Very important point: It is necessary to stir constantly so that the sugar at the bottom of the saucepan does not burn. In this case, the sauce will be bitter and have bad smell. When heated, the smell of alcohol evaporates. After boiling, lower the temperature, evaporation should be on low heat. Cut the garlic and ginger into slices and add to the saucepan.

The consistency of the sauce should be slightly viscous. Strain through a sieve.

Pour the sauce into jars, let cool and serve. The taste of the sauce is very unusual; mixing wine and honey flavors will make it tasty and loved. Serve with pasta, meat and fish dishes.

Recipe for homemade Teriyaki sauce with lemongrass for meat and seafood

Want to experiment with sauces? This dish will win you over unique taste and aroma. Lemongrass will add an extraordinary aroma and a glossy crust to any dish. If we have convinced you, then let's begin.

We will need:

To prepare 500 ml sauce

Lemongrass – 45 gr.
Ginger root – 30 gr.
Chicken or vegetable broth–150 ml
Soy sauce – 150 gr.
Honey – 120 gr.
Sugar (preferably brown) – 200 gr.
Garlic (optional) – 2 cloves

Preparation:

Remove the top stems from the lemongrass sticks and crush it with a rolling pin or a mortar pestle. We do the same with ginger, crush until juice appears.

We put everything in a saucepan, add sugar and honey. If you couldn't buy brown sugar, you can substitute it invert syrup or regular sugar. Pour in broth and soy sauce.

Place everything on moderate heat, stir and bring to a boil.

After boiling, the sauce should be cooked over moderate heat. Let it boil for 15 minutes.

All that remains is to strain and pour into storage containers. I draw your attention to the fact that this recipe The sauce can be stored in the refrigerator for about 2 weeks.

The sauce is ready. All that remains is to cook something meat or fish and serve it on the table.

How to make Teriyaki sauce without honey for rolls, meat, noodles

We will need:

White vinegar – 1 tbsp. l.
Starch - 1 tbsp. l.
Sesame – 1 tbsp. l.
Garlic salt – 1 tsp.
Ginger – 50 gr.
Water – 300 ml
Soy sauce (thick) – 100 ml
Sugar – 200 gr.

Preparation:

Peel the ginger root and cut it into cubes or slices. Dilute soy sauce with water and mix well.

Add starch. It can be corn or potato.

Stir thoroughly, add garlic salt and ginger.

Mix everything, pour into a saucepan or frying pan and cook for 5 minutes over medium heat. After boiling, add vinegar and sesame seeds.

Do not strain the sauce; pieces of ginger will give it a special piquancy and aroma

Recipe for homemade Teriyaki sauce with eel for fish, noodles, rolls

We will need:

Soy sauce “Kikoman” – 500 ml
Water – 500 ml
Garlic - 4-5 cloves
Eel – 50 gr.
Sugar – 10 tbsp. l.
Potato starch – 100 gr. + water 100 ml

Preparation:

To prepare the sauce, we must be precise. Take soy sauce.

Pour into a saucepan, add water, put on the stove. Chop the garlic. We send it to the pan.

Bring everything to a boil, reduce the heat. Boil for 2 minutes and remove from heat. Strain the sauce.

In a separate bowl, mix starch and water, stir until smooth. Add diluted starch to the saucepan.

The consistency of the sauce changes and becomes thicker. Mix thoroughly, let cool and serve.

Teriyaki sauce with honey for meat, noodles, mushrooms

Very delicious sauce. Besides using it with any kind of meat, it can be added to a marinade, any kind of noodles, or eaten with mushrooms.

We will need:

Soy sauce – 100 gr.
Water – 60 gr.
Sugar – 100 gr.
Starch – 3 tsp.
Garlic – 3-4 cloves
Fresh grated ginger – 1 tsp.
Wine vinegar - 1 tbsp. l.
Honey – 1 tbsp. l.
Sunflower oil – 1 tsp.

Preparation:

We prepare the ingredients, observing the specified proportions. Mix in a saucepan liquid ingredients, add sugar.

We pay special attention to starch. Mix thoroughly, add chopped garlic and grated ginger root. Place on the stove and bring to a boil. The consistency of the sauce gradually becomes thicker. This process will take about 1-2 minutes.

Strain the sauce. If desired, you can add a tablespoon of sesame seeds.

Let cool and serve as a complement to meat or fish dish.

Cooking chicken wings with Teriyaki sauce

Cooking wings with sauce? You won't find anything tastier and more original. The perfect combination meat and sauce. Glossy crust, extraordinary aroma, moderately juicy. There is no need to invite guests. They will come to the smell and taste of this dish.

We will need:

Chicken wings – 1 kg
Flour – 1 tbsp. l
Salt - 1 tsp.
Pepper – ½ tsp.
Dried garlic – 1 tsp.
Paprika – 1 tsp. l.
Chili flakes – ¼ tsp.

For Teriyaki sauce:

Soy sauce – 80 -100 gr.
Honey – 2 tbsp. l.
Lime or lemon juice - 2 tbsp. l.
Sesame – 1 tbsp. l.

Preparation:

Let's get busy chicken wings. Wash, dry with paper towels, cut off the outer part of the wing.

Mix flour, salt with spices and roll the wings. Leave to marinate for 20 minutes.

Place the wings on the grill. For convenience, we place foil under the grill to catch the fat formed during baking.

Place in the oven for 20 minutes until golden brown.

Let's start preparing the sauce. Pour sesame seeds into a deep frying pan, lightly fry and add soy sauce.

Add honey and lime (or lemon) juice. Mix thoroughly and let simmer for 2-3 minutes. Add wings.

Simmer for 4 – 5 minutes. And we get a tasty and satisfying dish.

Japanese cuisine has become very popular among Europeans today. Many people prefer sushi and rolls to the usual pilaf, and instead mushroom soups and borscht miso soups or udon noodles. Yes and wine marinade or sour cream sauce began to be replaced by national Japanese dish- Teriyaki. It's exquisite delicate sauce, which makes any food soft, juicy and festively glossy. Actually, from this effect we get the etymology of the name: “teri” means “glow from sugar”, and “yaki” means “to fry”. Some people use Teriyaki separately in the form of a sweet sauce, while others use it to marinate chicken, beef or fish, which as a result look as if they have been varnished.

This sauce is perfect for homemade, because the recipe is ridiculously simple. It can be made ahead and stored in the refrigerator. This thick syrup is slightly darker in color and brighter than soy sauce and becomes even thicker when stored in the refrigerator, which should be taken into account. It is believed that in ancient times the Japanese used game bones to prepare this sauce. They charred them over a fire or in an oven and added them to the main recipe. Today, the basic recipe includes soy sauce, rice wine - mirin - and sugar. And then it all depends on the purpose and desire to experiment with the cook: you can add sake, honey, various jams and much more. The main thing is the effect that can be achieved with the help of sauce: softening any dish.

Composition and additional ingredients

Of course, in the case of oriental cuisine you can always find already ready dish. However, Teriyaki sauce does not require a long search for products. If you plan to use the sauce for marinating meat or as a gravy for fried fish, you will need a little more ingredients. The marinade only covers the surface of the meat and makes it shiny, while the gravy completely saturates the dish with its mirin aroma. Classic recipe involves combining components such as rice wine, soy sauce and sugar in equal proportions. For thickness, starch diluted in water is added at the end. You can also find recipes with a lot of spices: sesame seeds, ginger, crushed garlic and red pepper. Some experienced chefs It is recommended to use brown sugar rather than plain sugar. As for the proportions, focus on the following volume for one serving:

2 tsp. dry ginger;
100 ml or 1 tbsp. l. Mirina (wine vinegar is also suitable for this recipe);
1 tbsp. l. brown sugar;
half a glass of soy sauce;
3 tsp. starch;
about ¼ cup water.

Two types of traditional recipe

From the video at the beginning of the article, you probably already understood how easy it is to prepare Teriyaki sauce. He has amazing properties make dishes soft and pleasantly spicy, and original taste Mirina adds sophistication to the sauce. There are two classic way preparations. One is quite simple and will have a sweetish taste. Another gives meat recipes spiciness due to ginger and garlic. So let's consider step-by-step preparation each of them:

Step-by-step photo recipe for sweet Teriyaki:

mix soy sauce with brown sugar and heat until the sugar dissolves;
then add dried ginger and stir well with a whisk;
carefully pour in the mirin and bring the mixture to simmer over low heat for 20 minutes, stirring constantly;
dilute the starch in water and pour into the mixture, mix thoroughly and turn off the heat after a couple of minutes;
let the dish cool a little, thicken and that’s it – the Teriyaki sauce is ready.

Step-by-step recipe for spicy Teriyaki with photos:

prepare 150 ml soy sauce, 100 ml rice wine (mirin), 1 tsp. dried ginger and garlic, 8 sugar cubes, 3 tsp. starch, 1 tbsp. l. honey and a quarter glass of water;
pour all the ingredients, except starch and water, into a container in which they will boil for some time until the sugar dissolves;
then dilute 3 teaspoons of starch with water and add to the sauce mixture until it boils;
After boiling, continue cooking for another 5 minutes, then turn off the heat and brush the meat while it has cooled.

There are also many more various variations familiar Teriyaki from different chefs. So, if you want to experiment, start with simple recipe with oranges. In addition to the main ingredients, just buy also sesame oil (you will need 2 tsp), a couple of oranges, a green onion (chop until half the glass is filled) and sesame seeds (2 tsp will be enough). The cooking method differs only in the addition additional ingredients and separate roasting of sesame grains.

Examples of Teriyaki dishes

If you search on the Internet for how to prepare Teriyaki sauce, you will undoubtedly come across great amount dishes for which chefs use it. Some sites have more than 68 various recipes. Let's look at the most common ones:

Shrimp with pineapple in Teriyaki sauce

In Japanese cuisine, shrimp have never been a delicacy, but are rightfully considered the same everyday food like our pancakes. However, if guests see large and fleshy shrimp in tender Teriyaki on your table, rest assured that you will win their hearts. The dish consists of 500 grams of peeled shrimp, a quarter glass of purchased or pre-prepared Teriyaki and the same amount of pineapple puree, pineapple juice, ripe orange and 1 spoon of vegetable and sesame oil and green onion. And preparing Teriyaki shrimp is very simple:

mix shrimp with sauce and pineapple juice and put them to marinate for 30 minutes in the refrigerator;
heat the vegetable oil and fry the shrimp in it until the marinade evaporates by half;
mix shrimp with pineapple puree and pineapple chunks, then mix with sesame oil;
sprinkle the dish with chopped onions and serve.

Chicken with sake in Teriyaki

It would seem that this dish cannot be found simpler, because the entire preparation will take only 20 minutes. All you need is four juicy legs (you can also use fillets) and vegetable oil for baking. And the sauce uses standard ingredients: sake, mirin, soy sauce and sugar. We have already talked about proportions above. What we need to do to get a brilliant Teriyaki chicken:

pierce the meat in several places for high-quality frying;
heat the oil in a frying pan, put it in chicken legs skin side down and fry until lightly browned;
then you need to drain the oil, pour in Teriyaki sauce and continue frying over low heat until thickened.

To maintain a crispy crust, keep the sauce on low heat, then pour it over the fried chicken. In addition, the meat will look polished.

To summarize, we can note: a fairly simple sauce is quite easy to prepare, despite the fact that the result is excellent. Using this sauce, any usual meat dish can be made juicy, tender and shiny in a festive way. And, if you follow traditions and put lettuce leaves at the bottom of the dish, then, be it rolls or beef, one way or another, they will look impressive.

Or used as a marinade for chicken, meat or fish. This sauce simultaneously combines sweet and salty “shades”, which makes the dish spicy and original, with a curious aftertaste.

There is no single technology for preparing teriyaki: each cook prepares this sauce in his own way, but basically the recipe includes soy sauce, spices and mirin. Today we will look at how to cook popular sauce teriyaki at home and get universal refill For variety of dishes!

Ingredients:

soy sauce - 150 ml;
ground ginger - 2 teaspoons;
liquid honey - 1 tbsp. spoon;
potato starch - 2 teaspoons without a slide;
vegetable oil (refined) - 1 teaspoon;
dried garlic - 1 teaspoon;
cane sugar - 4-5 teaspoons;
water - 60 ml;
wine vinegar 6% - 1 tbsp. spoon (or 100 ml mirin).

Pour the soy sauce into a small ladle or saucepan with a thick bottom. Immediately add the mixture of dry ingredients: cane sugar, ginger and dried garlic. Fresh garlic cloves passed through a press are also suitable for this recipe, but with garlic powder the consistency of the sauce will be more homogeneous and pleasant.
Next add a teaspoon of any vegetable oil with a neutral aroma and add liquid honey, stir.
Add a tablespoon of vinegar. The original uses mirin - a sweetish rice wine, but since we are preparing teriyaki sauce at home, it is not forbidden to replace this ingredient with simple wine vinegar.
Dissolve the starch in water and then add it to the rest of the sauce ingredients. If instead of a spoonful of vinegar you added 100 ml of mirin, the portion of starch should be increased by 1-1.5 teaspoons.
Place the container on medium heat. Stirring occasionally, bring the sauce to a boil. Then reduce the heat and continue cooking for 5-6 minutes. The sauce may seem runny at first, but will thicken as it cools. At the end of cooking, we take a sample: sometimes the soy sauce is too salty, in which case you should add a little more sugar or honey to obtain the desired sweet-salty taste.
Allow the sauce to cool for 15-20 minutes, and then pour it into a glass container with a lid and place it on the refrigerator shelf.
It is advisable to let the sauce sit in the refrigerator overnight before using, as it becomes even tastier the next day! You can serve the sauce in addition to simple snacks or use it as a marinade.

Homemade teriyaki sauce is ready!