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Saturday, January 5, 2013

How to Make a Sweet, Delicious Teriyaki Sauce

Posted by Chantel M. Recipe contributed By

Although its origins are steeped in 17th century Japanese tradition, teriyaki sauce has gained wide popularity in western cuisines, especially in the United States. This sweet sauce was customarily used as a marinade for grilled meats but it also serves very well as a dipping sauce for vegetables, seafood and rice. Its flexibility has made it a welcome addition to many recipes.
Ingredients:
3/4 cup water
1/2 cup soy sauce
3/4 to 1 cup brown sugar
1/4 tsp garlic powder
1/8 tsp ground ginger
1 tbsp cornstarch
In a medium pot, combine the water, soy sauce, brown sugar, garlic, ginger and cornstarch. Mix well. Over medium heat, bring to a boil while constantly stirring. Mixture should thicken slightly. Remove from heat and allow to cool to room temperature.
There are a number of variations to this recipe that you can try. Some cooks have used sake or mirin (rice wine) instead of soy sauce. For a different consistency you can try using honey instead of the brown sugar. Adding onions or scallions can make for a nice departure from the norm. Experimentation with sauces is fun and can give you that unique flavor that will impress your family and friends.
Teriyaki is generally used as a marinade and reserved for grilling white meats such as chicken or pork. However, there are some excellent recipes for teriyaki beef as well. Grilling over charcoal, gas or wood works very well. Fish dishes such as marlin, yellowtail, salmon or trout can be greatly enhanced with this sauce. Stir-fry dishes that include a combination of meats, vegetables, rice or noodles go very well with this sauce as well.
When preparing meats or vegetables for grilling it is recommended that they be allowed to sit in the marinade for a minimum of 30 minutes. Many recipes will call for marinating to be done overnight. The longer the meat is allowed to marinade the better the sauce will be absorbed and the flavor will be more robust. However, with seafood you may want to keep to a shorter marinating time so as not to lose the fresh taste of the fish.
Cheri Brennan is a food and cooking enthusiast. She has prepared food and special recipes for parties and gatherings for family and corporate settings. To get more great recipes, tips and resources please visit http://sauces.newinfohighway.com

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