Teriyaki sauce?
Are you one of those people who are wondering why store bought teriyaki sauce is better than home made though you are using better ingredients?
I sometimes hear people saying so...not only about terityaki sauce, but also noodle dipping sauce, etc etc...
I tell you the secret, (Sorry I know long term readers are already fed up with this word), it is aging.
All the sauce products sold in supermarkets are being aged in the bottle automatically while waiting to be sold!
The ingredients are combined throughout and the "edge" of soy sauce is rounded.
By the way, do you know what Teriyaki means?
Teri means glaze/gloss, yaki means grill/ fry.
So Teriyaki translates to glazed grill, is a cooking method, not the name of the sauce...
Traditionally we cook fish in this way in Japan.
Teriyaki chicken was created for American palate by Kikkoman when they started to export soy sauce to the USA.
Seems the sauce called Teriyaki is available in Japan too today.
But who buys it?
I've never thought of buying it because it is super simple.
The ingredients of the traditional teriyaki glaze are soy sauce, mirin, and sugar, things that are always in the Japanese kitchen, nothing special.
I like cooking tempeh in this way!
One of my favorite fast and easy dishes for a rice and miso soup meal.
My recipe may not be "glazed grill" but "pan fry and glaze",
but this method is good to avoid failure.
Because the glaze burns easily.
Actually, most of the Japanese cook in this order.
If you want to try real "glazed grill" like Yakitori,
use straight Kaeshi as the glaze, then grill (ideally with charcoal!) ingredients of your choice as applying it.
* What is Kaeshi? The key seasoning in Japanese cuisine.
See the previous post. Kaeshi.
For 1 serving
1/2Tbsp Sesame oil
100g Tempeh (Cut into bite sizes)
2cm cube(approx) Ginger (Cut into matchsticks)
* Cooking Shiitake mushrooms, leeks, aubergines together is good. Avocado suits this sauce too.
~Glaze
Recommended
1Tbsp Kaeshi (Koikuchi, Tokyo style)
1/2Tbsp Mirin
1Tbsp Sake
Heat the oil in a fry pan.
Add the tempeh, cook both sides until delicious brown.
Add ginger and the mixed seasoning of glaze, cook until a little thick for about 10~20 secs. then turn off
Be careful not to cook too long, it burns easily.
Or
In case you are out of Kaeshi,
or if you still want to make it straight from soy sauce ...
1Tbsp Soy sauce
1/2Tbsp Mirin
1Tbsp Sake
1tsp Sugar
Using just the mixed seasoning as glaze is fine.
But if you have time, I recommend to let sit over night.
(Make at least 2 servings.)
Mix all the ingredients in a small sauce pan, heat to melt the sugar,
then let sit overnight covered in a small bowl.
