How to make teryaki source?!


Question: Japanese Uncle's recipe.

No measuring. You have to taste as you go along. That's really part of the preparation.

Shoyu (soy sauce)
Sugar
Mirin
Sake
Fresh Ginger

In a metal bowl, pour in the shoyu. Pour in a little more than you think you will need. Next, add sugar and whisk. The sugar will not dissolve entirely so it is important to taste immediately when you stop whisking. The shoyu/sugar should taste salty and mildly sweet. Next, add mirin, whisking. Taste. The taste now should be more sweet than salty. If not sweet enough, Japanese mothers usually add more sugar instead of mirin. Mirin is more expensive. It is present to lend its flavor. Once you've made 3 or 4 batches you'll know which you want to add. Next, grate a knob of ginger and put in. This requires the eye, not the tongue. The ginger should not over populate your sauce. The sauce should be well speckled. Then, sake to taste. I prefer a lower amount of sake. It's really what mellows terriyaki into a sweet/salty SAUCE. Baste any food with it. We often put it in a pan on the grill or stove top after marinading the meat and baste with hot terriyaki.


Answers: Japanese Uncle's recipe.

No measuring. You have to taste as you go along. That's really part of the preparation.

Shoyu (soy sauce)
Sugar
Mirin
Sake
Fresh Ginger

In a metal bowl, pour in the shoyu. Pour in a little more than you think you will need. Next, add sugar and whisk. The sugar will not dissolve entirely so it is important to taste immediately when you stop whisking. The shoyu/sugar should taste salty and mildly sweet. Next, add mirin, whisking. Taste. The taste now should be more sweet than salty. If not sweet enough, Japanese mothers usually add more sugar instead of mirin. Mirin is more expensive. It is present to lend its flavor. Once you've made 3 or 4 batches you'll know which you want to add. Next, grate a knob of ginger and put in. This requires the eye, not the tongue. The ginger should not over populate your sauce. The sauce should be well speckled. Then, sake to taste. I prefer a lower amount of sake. It's really what mellows terriyaki into a sweet/salty SAUCE. Baste any food with it. We often put it in a pan on the grill or stove top after marinading the meat and baste with hot terriyaki.

Worcestershire sauce and Soy Sauce, mix to taste. OR, see this: http://www.recipezaar.com/recipe/getreci...





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