Teriyaki sauce recipe at home. Composition and additional ingredients

According to the comments on the previous New Year's recipe: chicken with teriyaki sauce, many have not heard of such teriyaki or teriyaki sauce, moreover, it is not sold everywhere. First, let me tell you what teriyaki means. Teriyaki consists of two parts "teri" - shine, "yaki" - how the dish is prepared - pieces of chicken, meat and fish, fried in a pan or grill, are shiny, covered with glaze. Products in teriyaki sauce should be marinated, best time- about 6-8 hours.

There are many ways to make this sauce at home from those that I found on the Internet here.

5 recipes for making teriyaki sauce

1 teriyaki marinade recipe:

- 6 finely chopped garlic cloves,

- 8 tablespoons soy sauce

- 4 tablespoons of dry wine Sherry (mirin),

– 4 tea spoons of honey,

- 4 teaspoons finely chopped ginger

- 2 teaspoons of sesame oil,

2 teriyaki sauce recipe:

- 6 tablespoons soy sauce

- 2 tablespoons of sake (but not for drinking, but for cooking),

2 tablespoons vegetable oil,

- 2 teaspoons of spices (cinnamon, cardamom, cloves, cumin, fennel, black pepper),

- 2 teaspoons ground coriander,

- 2 teaspoons of sugar.

Both in the first and in the second teriyaki sauce recipe All ingredients just need to be mixed.

3 teriyaki sauce recipe

In the third teriyaki sauce recipe, after mixing all the ingredients, it needs to be heated over low heat until the honey has melted:

6 tablespoons soy sauce

6 tablespoons of rice or dry white wine,

2 tablespoons of honey

1 tablespoon ground ginger,

1 clove minced garlic.

4 teriyaki sauce recipe

100 ml sake

100 ml mirin sweet rice wine

100 ml soy sauce

1 tablespoon brown sugar

If unrefined brown sugar is not available, you can also use white sugar, while reducing the serving. Mix all the ingredients in a saucepan, put on fire. Heat until the sugar dissolves, then lower the heat and reduce the sauce until reduced by half. Do not forget that sake needs a special culinary one, and not something that is used for drinking, otherwise the sauce will have an alcoholic aftertaste.

More recommendations: if you can't find sweet gelding wine, then some advise to replace it with pineapple juice or even apricot jam. Someone changes mirin for sherry, but connoisseurs say that then the taste of the sauce changes more strongly.

5 Teriyaki sauce recipe

This video is for those who understand Japanese :), just kidding, there are captions in English, which even I understood, although I don’t know this language, and it’s shown very clearly. Please note that all the components are there: soy sauce, sake, mirin and sugar are given in the same amount.

Discussion: 6 comments

Tanya, do you like this sauce? The composition is not for me. I don't like ginger and especially soy sauce.

And this sauce suits me, I love the combination of these spices)

Must try to cook New Year's table, especially since the doctor prescribed ginger for me 🙂

The only thing I can't stand is honey, the rest is just delightful, I need to try recipes without honey.

How simple, but I thought only a professional could make this sauce

cooked today. spent 15 minutes on everything. rubbed garlic and ginger on a grater for nutmeg I used red wine vinegar. The sauce thickened immediately upon reheating. and also cooked for less than 5 minutes. delicious! my picky husband ate it with spoons, with chicken wings.

Teriyaki (Teriyaki or Teriyaki) is one of the dishes in traditional cuisine Japan, which, having walked across the European continent, has turned from a marinade into a sauce. That is why, hardly anyone will tell you exact recipe, perhaps, they will only name the unchanged and mandatory components of its composition.

Application:

Teriyaki sauce can, as in original Japan, be used as a marinade for meat - in 2-8 hours it can turn any kind of it into the most delicate dish. The meat is pierced on all sides with a long needle or knitting needle and immersed in the marinade. After a few hours, you can safely bake or fry it - it will melt in your mouth.

You can serve teriyaki as an addition to meat, chicken, fish, seafood (instead of ketchup and mayonnaise). Sometimes it is added to salads or vegetable stews.

The third option is to pour sauce over dishes when frying. Meat, fish and seafood (especially shrimp) with this method of application become like varnished. The thing is that the composition of the sauce necessarily includes sugar, which, melting into caramel, gives the dishes served with teriyaki a shine.

It is “shine” that is the first component of the name, in Japanese, it will sound like “teri”. At the same time, the remainder of the word - "yaki" - means the process of frying

This widespread use ensures the complex composition of teriyaki and unusual taste in which sweetness and salt harmonize. The aftertaste of teriyaki is long and quite interesting, with honey and caramel notes, it is difficult to convey in words - you must definitely feel it yourself.

The popularity of teriyaki has turned it into a subjective name - now the prefix "teriyaki" is added to any dish prepared with this sauce.

Teriyaki dishes are served on top of cabbage or lettuce leaves, With boiled rice and sesame. Rolls or pickled ginger can be served additionally.

When buying in a store (if you manage to find it), this sauce costs a lot, so it will be much more economical (and maybe more natural) to cook it at home, on your own.

How to make teriyaki sauce? It's simple - we have prepared for you some of the most popular homemade recipes, and you just have to get acquainted with them and choose which teriyaki will be on your table today.

It is worth noting that this sauce is perfect for everyone, the cat is on a diet - its calorie content is only 89 kcal per 100 g. finished product(depending on the composition, it can vary from 80 to 100 kcal per 100 g of sauce), there are practically no fats in it at all - 0.27 g. per 100 gr. ready sauce, proteins in it are - 4.95 gr., And carbohydrates - 20.23 gr. per 100 gr. sauce. By the way, the content of proteins and carbohydrates is provided by 7% daily requirement in these components.

The sauce normalizes blood pressure and digestion, calms the nervous system.

In terms of ingredients, the most problematic is mirin, rice wine, which is usually difficult to obtain. But you don’t need to be afraid of this - in recipes it can be completely replaced with sake (preferably not drinking, but culinary), mixed with sugar (3: 1), or white wine, vermouth, or 6% wine vinegar (instead of 100 ml of wine they take 1 tbsp vinegar). Sometimes mirin is replaced with regular pineapple juice or sherry.

However, when preparing teriyaki, you should not adhere to the indicated recipe in too much detail, remember that there is no single recipe for its preparation, so you can increase something in the composition, reduce something, or replace it, or remove it altogether. So you, focusing on your taste, can create a recipe for your personal, “family” teriyaki (as they used to do in Japan).
However, when you start experimenting with the composition, remember that it should always be based on a classic recipe, which we will post first. Therefore, adding or removing the components of the sauce, still try to focus on this recipe.
Alas, homemade teriyaki is not stored for a long time (even in the refrigerator) - about 5 days, so it would be better if you cook for each newly served dish new sauce(thankfully, it's ready in minutes). Although sometimes they assure that a day in the refrigerator only benefits the sauce.

Classic Teriyaki

Prepare:

• soy sauce - 6 tbsp.
• mirin - 6 tbsp.
• granulated sugar - 2 tbsp.
• ground ginger - 1 tbsp.

You need to prepare like this:

Mix all the ingredients and soak them until boiling and cook for small fire 4-5 minutes. Serve to chicken wings, meat, fish, seafood or vegetables - as you like.

Teriyaki sauce (homemade recipe)

Prepare:

• soy sauce - 150 ml
• mirin - 100 ml (or white wine - 100 ml, or 6% wine vinegar- 1 tbsp.)
• dried ginger - 0.5 - 1 tbsp.
• dried garlic - 0.5 - 1 tbsp.
• sugar (preferably cane) - 2 tbsp.
• honey - 1 tbsp.
• starch - 3 tsp
• water - ¼ cup
• refined oil (olive or sunflower) - 1 tsp.

You need to prepare like this:

Mix all the ingredients except honey (pre-mix the starch with cold water), let it boil and cook over low heat for 4-5 minutes. Remove from heat, add honey and stir. The sauce will thicken as it cools.

Many teriyaki recipes posted on the Internet are nothing more than varieties of the above options.

Therefore, in order not to duplicate the composition of sauces from time to time, we simply inform you that, if desired:

• to classic or homemade sauce you can add spices in the amount of 2 teaspoons - a mixture of cardamom, cloves, cumin, ground coriander, fennel, black pepper, cinnamon
• garlic can be removed from the composition
• the amount of added sugar can be increased or decreased
• mirin, as we already wrote, can be replaced with other options for alcoholic (and non-alcoholic) drinks
• 1 tbsp dried ginger can be replaced with 2 tbsp. fresh, finely grated (the same applies to garlic - 1 tsp dried - equal to 2 cloves crushed in mashed potatoes)

Of course, garlic and spices are already “Western” additives, because the Japanese strive for maximum simplicity in food, but if it tastes better to us, then why deny ourselves? Asian flavor you will be enchanted by another of our recipes.

Teriyaki with oranges

Prepare:

• soy sauce - 100 ml
• sesame oil (olive or sunflower) - 2 tsp
• orange juice - from 2 pieces
• ginger (fresh, grated) - 2 tbsp.
• garlic (chopped) - 2 cloves
• honey - 1 tbsp.
• onion feather (chopped) - 0.5 cup
• sesame (calcined in a pan) - 2 tsp

You need to prepare like this:

Prepare all the ingredients, mix them, let it boil and cook over low heat for 4-5 minutes. Remove from heat and marinate anything in it, or just pour it over your dish. The sauce will thicken as it cools.

Japanese cuisine is known all over the world for its original taste and restraint. Among rolls, miso soups and noodles, Teriyaki sauce takes pride of place, which is considered to be a separate dish. It is used in the preparation of many products, the surface of which, after processing, acquires a lacquered sheen. You can buy it in the store, but especially delicious sauce obtained by home cooking.

How to make Teriyaki sauce - what is it and composition

• The dish is thick syrup with a dark tint, but much brighter than soy sauce. It has a sweetish-salty taste that will add piquancy to the finished dish.
• There are two types of product. One is used as a marinade, as a result of which the dish acquires an interesting taste, but only on the surface. If you pickle the product with it more long time, then he can make soft even the most tough meat.
• The second type of sauce is added during frying or stewing. IN this case the product is completely saturated with it and acquires original taste. In this case, each piece in the dish will become glossy.
• Classic recipe involves the use rice vodka. But in contemporary dishes soy sauce, ginger, honey, and dried garlic are often added.
• Separately, on sale you can find a mixture of spices for making Teriyaki sauce, the basis of which can be soy sauce.
• For home recipe best food to add Brown sugar. In addition to color, it is useful, has piquant taste and not so sweet. But you can also use regular sugar, but only in smaller quantities.
• The sauce may contain, in addition to wine vinegar, white wine, Orange juice, sesame, fish sauce, olive oil.
• There are several recipes for Teriyaki sauce, so choose it depending on the intended processing of the product and its type.
• With sauce, they not only marinate and fry, but also use it as an addition to the dish. It is great for pasta and noodles, seafood, salads.
• Especially valuable sauce for cooking food on the fire. It makes the meat fibers softer, the taste is rich, and the smell is fragrant.

How to Make Teriyaki Sauce - Traditional Recipe

The basis of this dish is soy sauce. It's easy to make it at home. Prepare these foods:

• soy sauce - 6 tbsp. l.;
• honey - 2 tbsp. l.;
• rice wine - 6 tbsp. l.;
• chopped ginger - 1 tbsp. l.;
• fresh garlic- 1 slice.

Advice. Instead of rice wine, you can add white, but only dry wine. Do not use salt in this recipe as the soy sauce itself is salty.

Recipe:

• Peel the garlic and finely chop or chop in a garlic maker. Use only fresh garlic. IN this method cooking dried spice won't give you the flavor you want.
• Mix the liquid ingredients of the sauce together (soy sauce and wine). Pour into a saucepan and put on low heat.
• When the mixture warms up, add honey. Stir the liquid constantly until the honey dissolves.
• Then add ginger and after a couple of seconds - garlic. Stir the mixture and heat for another 2-3 minutes, but do not bring to a boil.
• Cool the sauce and add it to any dishes as an additional ingredient or dressing.

How to make orange teriyaki sauce

Citrus taste will give the dish freshness and pleasant sourness. Therefore, such fruits are often added to the sauce.

You will need the following products and spices:

• juice of 2 oranges;
• soy sauce - 100 ml;
• ginger root - 2 tbsp. l.;
• sesame oil - 2 tsp;
• shallots - 100 gr.;
• fresh garlic - 2 cloves;
• sesame seeds - 2 tsp;
• honey - 2 tbsp. l.

Progress:

• Prepare the ingredients. Peel and chop the garlic in a convenient way for you. green onion chop very finely. Be sure to peel the ginger root and grate it. Squeeze juice from oranges.
• To give sesame interesting taste fry it lightly in butter.
• In a container, lightly heat the soy sauce, add honey and heat the mixture until it is completely dissolved. Pour in the sesame oil.
• Then add orange juice and prepared spices with herbs. Mix the sauce well, heat for a couple more minutes and remove from the stove.

Important! During the preparation of the sauce, do not allow it to boil, otherwise the taste will deteriorate, and the beneficial properties of the components will become useless.

• This recipe is for pickling and frying. It goes well with pork and chicken fillet.

• Don't make too much sauce at once. Since it contains many raw components, then he does not have long term storage.
• If you have leftover product, keep it in a tightly closed container and cool place, for example, a refrigerator.
• To marinate the meat evenly and acquire the taste of the sauce, make a few shallow cuts on it.
• When cooking with this product, salt it last, but always taste it before doing so. Since the composition contains soy sauce, there is a risk of salting the dish.

If you know the basic components and cooking technology, then making Teriyaki sauce at home is easy.

Greetings, my dears! IN last time we tried Georgian from plums. Today we will cook a traditional japanese sauce- teriyaki. The name consists of two parts: teri ("shine") and yaki ("fried").

Since the sauce is sweet, it contains sugar, under the influence high temperature a caramel film is formed, which gives shine and unique taste the finished dish. Especially harmoniously teriyaki is combined with chicken.

The classic recipe contains soy sauce, sake and sugar, which is often replaced with honey. Teriyaki is used to prepare meat and fish dishes. Japanese sauce is also good for marinades.

I wanted to try this sauce, but it is very far to go to Japan. Therefore, I prepared it at home from quite available products. Mmm ... it turned out really tasty, I recommend it!

Ingredients:

• 100 ml soy sauce
• 70 ml water
• 60 gr. Sahara
• 1 tablespoon honey
• 1 tablespoon wine vinegar
• 4-5 garlic cloves
• 3 teaspoons starch
• 1 teaspoon vegetable oil (ideally sesame oil)
• 1 teaspoon grated fine grater fresh ginger

We put all the ingredients in a saucepan.

Mix thoroughly and put on fire.

Bring the sauce to a boil, cook for 2-3 minutes, stirring constantly.

Remove from heat, strain and cool the sauce. Bon appetit!

How to make Japanese sauce without honey?

If you suddenly feel like teriyaki, but you don’t have honey on hand or you are allergic to it, don’t be discouraged. There is a proven recipe for Japanese sauce without bee products. And no less delicious!

We will need:

• Soy sauce - 350 ml
• Table vinegar - 150 ml
• Water - 150 ml
• Sugar - 150 gr.
• Ginger - 50 gr.
• Garlic - 8 cloves

Step by step cooking method:

Take a saucepan and pour soy sauce into it.

Add vinegar and water.

We pour sugar.

Peel the ginger and garlic, cut and add to the saucepan.

Put on fire, bring to a boil.

Evaporate excess liquid, filter. The sauce should be a little viscous, the consistency of liquid sour cream.

Recipe for noodles with chicken in teriyaki sauce at home

This dish is highly valued in Japanese cuisine. Especially with the sweet teriyaki sauce. With it, chicken noodles turn out fragrant, satisfying and very tasty. delicious dish. Try it, you will like it!

Take:

• Chicken fillet - 400 gr.
• Bulgarian pepper (sweet) - 1 pc.
• Medium-sized carrots - 1 pc.
• Small onion - 1 pc.
• Udon noodles - 250 gr.
• Teriyaki sauce - 150 ml
• Green onions for sprinkling
• Sesame for sprinkling

Step by step cooking method:

We cut bell pepper straws.

We cut the onion into half rings.

Shinkuem chicken fillet stripes.

Boil the udon noodles and rinse them in cold water.

Fry the chicken fillet in a frying pan.

Then add carrots and bell peppers.

Then we put the noodles and keep on fire for another 2-3 minutes. The dish is ready, bon appetit!

Video on how to make Japanese sauce with almost no ginger

Teriyaki is not cooked without ginger. However, some still do not like this ingredient in traditional sauce. So I found a recipe for you with the minimum amount ginger in the composition.

To prepare, take:

• soy sauce - 6 tablespoons
• honey - 1 teaspoon
• ground ginger - half a teaspoon
• dry garlic - half a teaspoon
• vegetable oil - 2 teaspoons
• corn starch– 1 teaspoon
• lemon juice - 1 teaspoon

Well, how do you like teriyaki sauce, did you like the taste? Of course, it is very peculiar and not everyone likes it. Your opinion is interesting. See you on the blog!

Teriyaki sauce is considered traditional dish Japanese cuisine, is a wonderful dressing for salads, emphasizes the taste of meat, fish and vegetable dishes. One of the best marinades that can soften even the toughest meat after it has been soaked in the sauce for at least half an hour.

In fact, there are two versions of the origin of teriyaki sauce. The first of them tells about its long and glorious history, which has more than three hundred years. According to it, the sauce was created at the Kikkiman (Turtle Shell) factory located in the village of Noda. The company specialized in the production of many types of sauces.

The second version is less pretentious. She says that teriyaki was created not at all in the country rising sun but on the glorious American island of Hawaii. It was there that Japanese emigrants, experimenting with local products, tried to recreate the taste of their national dishes. The original version worldwide famous sauce was a mixture pineapple juice and soy sauce.

The sauce is loved all over the world, it is actively used by chefs in cooking. various dishes and marinades. Moreover, exact recipe teriyaki does not exist, each master adds something from himself to it.

In Miriam Webster's explanatory dictionary, teriyaki is designated as a noun, meaning " Japanese dish from meat or fish, grilled or fried after soaking in spicy soy marinade". It also explains the meaning of the terms "teri" as "icing" and "yaki" as "toasting".

Respect sauce and supporters healthy eating. They appreciate it for its low number of calories (only 89 kcal per 100 g), and a lot of useful properties, including the normalization of pressure, improved digestion, stress relief and improved appetite.

Teriyaki sauce can be purchased at almost any fairly large supermarket, its cost will vary depending on the size of the trade margin and the brand of the manufacturer within 120-300 rubles. But you can also cook it at home.

How is Classic Teriyaki Sauce Made?

In its traditional version, teriyaki sauce is made by mixing and heating four basic ingredients:

• mirin (sweet Japanese cooking wine);
• cane sugar;
• soy sauce;
• sake (or other alcohol).

Ingredients can be taken in the same or different proportions depending on the recipe. All the products that make up the sauce are mixed, after which they are placed on slow fire, boiled down to the required density.

The finished sauce is added to meat or fish as a marinade, in which they can be kept for up to 24 hours. After that, the dish is fried on the grill or open fire. Sometimes ginger is added to teriyaki, and ready meal garnished green onion and sesame.

The same shine mentioned in the name of the sauce is given by caramelized sugar and mirin or sake, depending on what exactly you added. A dish cooked in teriyaki sauce is served along with rice and vegetables.

Teriyaki and Mirin

The key ingredient in teriyaki sauce is mirin, a sweet cooking wine that has been around for over 400 years. Thicker and sweeter than sake (rice wine), it is made by fermenting rice yeast, cane sugar, steamed rice, and shochu (Japanese moonshine).

In the Asian market, mirin is very common, sold in the public domain, has a light golden color. It exists in two varieties:

1. Hon Mirin, contains 14% alcohol;
2. Shin Mirin, containing only 1% alcohol, has a similar taste and is used more frequently.

If mirin is not available to you, it can be replaced with a 3:1 mixed sake or dessert wine with sugar.

Teriyaki sauce - step by step recipe with photo

The proposed teriyaki sauce is very well suited for meat and especially vegetable salads. IN winter time this is especially true, since the time of tomatoes and fresh cucumbers behind, but the body still needs to be filled with vitamins. winter radish, carrots, beets, cabbage, celery seasoned with Teriyaki sauce are loved by everyone.

The teriyaki salad dressing recipe is very simple. For its preparation you will need:

• soy sauce - 200 ml;
• confiture (thick syrup, better light jam) - 200 ml;
• sugar - 2 tbsp. spoons;
• dry white wine - 100-120 ml;
• starch -2.5 - 3 tbsp. spoons;
• water - 50-70 g.

Cooking:

1. Pour soy sauce, confiture and dry white wine into a saucepan, add sugar and, stirring, bring to a boil.
2. Dissolve the starch in water and slowly pour into the boiling liquid, not forgetting to stir. Teriyaki sauce is ready.

Its consistency resembles liquid sour cream. Cool, pour into a jar and refrigerate.

If you grate radishes, carrots, beets and add a couple of tablespoons of the proposed dressing and a couple of tablespoons of sour cream, you get an unusual delicious salad. You can, of course, use other vegetables as well.
Teriyaki can be stored in the refrigerator for several weeks. taste qualities well preserved.

Simple Teriyaki

Ingredients:

• 1/4 cup each dark soy sauce and sake
• 40 ml mirin;
• 20 g of granulated sugar.

Cooking order:

1. Mix all ingredients in a saucepan.
2. Stirring constantly, heat them over medium heat until the sugar dissolves.
3. Received thick sauce use immediately or refrigerate and store in the refrigerator.

To prepare any teriyaki dish, you need to soak pieces of fish, meat or shrimp in the sauce, then grill or deep-fry them. In the process of cooking, the meat is additionally greased with sauce several times to get a delicious, shiny crust.

Fragrant version of teriyaki sauce

This recipe is a little more complicated than the previous one, but only in that you have to collect large quantity ingredients. It is also prepared simply and quickly.

Ingredients:

• ¼ st. soy sauce;
• ¼ st. purified water;
• 1 st. l. corn starch;
• 50-100 ml of honey;
• 50-100 ml of rice vinegar;
• 4 tbsp. l. mashed with a blender pineapple;
• 40 ml pineapple juice;
• 1 garlic clove (chopped);
• 1 tsp grated ginger.

Procedure:

1. In a small saucepan, whisk together soy sauce, water, and cornstarch until smooth. Then add the rest of the ingredients except honey.
2. Put the saucepan on medium fire, stirring constantly. When the sauce is hot, but not yet boiling, add honey to it and dissolve it.
3. Bring the mixture to a boil, then lower the heat and continue stirring until you reach the desired consistency.

Since the sauce thickens quickly, it is better not to leave it unattended, otherwise there is a risk of simply burning the dish that is not yet ready. If the teriyaki is too thick, add more water.

Teriyaki chicken

Cooked by this recipe the chicken will turn out tender, unusually tasty and fragrant.

Ingredients:

• 340 g chicken thighs with skin but no bones;
• 1 tsp finely grated ginger;
• ¼ tsp salt;
• 2 tsp frying oils;
• 1 tbsp fresh, not thickened honey;
• 2 tbsp sake;
• 1 tbsp mirin;
• 1 tbsp Soy sauce.

Cooking steps:

1. Rub the washed chicken with ginger and salt. Wipe it off after half an hour. paper towel carefully removing excess ginger.
2. Heat oil in a heavy bottomed pan. Chicken can only be put in when it is very hot.
3. Fry the chicken on one side until golden brown;
4. Turn the meat over, add half the sake, steam for 5 minutes under the lid;
5. Meanwhile, prepare the teriyaki. Mix sake, mirin, honey and soy sauce. Mix thoroughly.
6. Remove the lid from the pan, drain all the liquid, blot the rest with a paper towel.
7. Increase the heat, pour in the sauce and let it boil. Turn the chicken constantly so that it does not burn and is evenly coated with sauce.
8. The teriyaki chicken will be ready when it's cooked through. most of liquid, and the meat itself will be covered with a caramel crust.

Serve the finished dish on a plate sprinkled with sesame seeds. Excellent side dish for her will be vegetables, noodles or rice. Good appetite is guaranteed!