Teriyaki
Teriyaki ( Japanese 照 り 焼 き , from teri , “gloss” and yaku “grill, stew”) is a preparation method in Japanese cuisine in which fish , meat (especially beef or poultry ) and vegetables are marinated with a special teriyaki sauce then fried , grilled or braised .
The associated teriyaki sauce is a mixture of soy sauce , mirin or sake with other ingredients and is responsible for the gloss, the tenderness of the meat and the special taste of the dishes. It is commercially available as an industrial product.
The classic teriyaki sauce is prepared by mixing equal parts soy sauce, sake and sugar and reducing to about half the original volume over low heat. The aim is to keep the heat low so that, on the one hand, the alcohol from the sake does not completely evaporate (this should only happen during frying or grilling) and, on the other hand, the sugar does not caramelize. Depending on the purpose of the marinade, mirin is used instead of sake and honey instead of sugar. Other ingredients can be paprika , ginger and components of citrus fruits (juice, zest, fillets). Garlic and onions are traditionally not included.
