Teriyaki, I would say, is a bit like the Asian form of BBQ; it can be used to glaze various pieces of meat like chicken and pork, added to stir-fry dishes, or included in an Asian salad.
Recipe for homemade teriyaki
The other day we had a frozen chinabox, and I decided to taste it.
She had one with teriyaki, so I thought I would try making it myself.
Normally you would use sake in teriyaki, but I didn’t know where to get it at the time, so this is a bit of my own version, but I think it tastes super good.
I would say that teriyaki is somewhat of the Asian form of BBQ; it can be used to glaze various cuts of meat like chicken or pork, added to stir-fry dishes, or included in an Asian salad.
I hope you try the recipe; I look forward to hearing what you think.
Servings: portion
Homemade Teriyaki
Teriyaki, I would say, is a bit like the Asian form of BBQ; it can be used to glaze various pieces of meat like chicken and pork, added to stir-fry dishes, or included in an Asian salad.
Equipment
- Cutting Board
- Knife
- Pot
- Bowl
Ingredients
- 13.6 gram Sesame Oil roasted
- 10 gram Fresh ginger chopped
- Chili chopped, a little - it shouldn't be too strong
- 1 clove Garlic chopped, up to 2 cloves to taste
- 18 gram Sesame Seeds white
- 100 gram Brown sugar
- 103 gram Soya good quality
- 63 gram Honey or syrup
- 200 gram Water
- 8 gram Cornstarch up to 2 tbsp.
Instructions
- Sesame oil, garlic, ginger, chili, and white sesame are added to a pot and sautéed a bit until the aroma emerges.
- Brown sugar and honey are added and melted.
- Soy sauce and water are now added and reduced for about 5 minutes over medium-high heat.
- Mix cornstarch with a little water and gradually add it until the mixture slightly thickens (teriyaki will thicken more when it cools, so don't make it too thick).