Teriyaki sauce

Welcome to Paulina Cocina! Come in and get comfortable because today you'll find everything you need to know to make authentic teriyaki sauce ! A sauce we often turn to when we want to eat exotic dishes or pair with red meats, there's no better option.

In this episode, I'll talk about how to make homemade teriyaki sauce, some uses for it, and some information about its history.

About teriyaki sauce

Teriyaki sauce has a very interesting history. It's said to have emerged around the 17th century in Japan, stemming from a cooking method used during that time, hence its name. It was most popular in the 1960s thanks to the boom in Japanese restaurants.

Regardless of the many versions of this sauce, you should know that the base of this sauce is soy . Some versions add pineapple juice, which gives it a distinct sweetness and aroma during the marinating process.

Today we're going to make a version that's as close to the commercial sauce as possible. It will include a little garlic for depth and cornstarch as a thickener. Garlic is very rare in Japanese cuisine; our sauce will be more similar to the Korean version of bulgogi sauce.

How to use teriyaki sauce

This sauce goes very well with any type of meat , especially chicken, or with fatty fish like tuna.

If you've come to this place because you have a pot of teriyaki in the fridge and don't know what to do with it, or you're about to make it with me and want some ideas, here are a few delicious meal options with this sauce:

Teriyaki chicken

1. Add chicken breasts to a pan and cook them on both sides for four minutes, then add water, increase the heat, and cook for another six minutes. 
2. We grind ginger and pineapple into pieces with soy sauce, rice vinegar and honey, until a thick sauce is formed .
3. Reduce the heat, add the sauce to the meat and bring to a boil.
4. Stirring the meat into the sauce, we cook until the sauce takes on a glaze-like appearance.
5. To accompany it, make a salad with watercress or some lettuce like romaine.

Teriyaki Pork Ribs

1. With plenty of teriyaki sauce , we coat the pork ribs, wrap them in plastic wrap, and let them marinate overnight.
2. We bake the ribs in a baking dish at 160º for 1 hour, turning them over every 15 minutes and adding any remaining teriyaki sauce or a little more if necessary. 

Meatballs with teriyaki sauce

1. In a bowl, place minced meat, breadcrumbs, 1 egg yolk, chopped parsley, 1 chopped garlic clove, grated fresh ginger, soy sauce, salt and pepper.
2. Knead the ingredients well and give the meatballs the shape you want.
3. We place them on a tray and bake at 200°C for 15 minutes, until they have turned golden. 
4. With the meatballs ready, we pour Teriyaki sauce over them and decorate with some sesame seeds and a little chopped parsley.

Teriyaki Salmon

1. We chop carrots into julienne strips, as well as leeks and ginger. 
2. In a frying pan over heat with oil, sauté the vegetables until tender .
3. We grab some of the vegetables and place them on the base of a dish. On top of this, we place the seasoned salmon and cover it with the rest of the vegetables. 
4. Top with teriyaki sauce and bake for 10 minutes.

It is a sauce that always combines perfectly, it is mainly salty but also has a sweet touch that undoubtedly turns any dish into something totally different, it is original and exquisite .

You can use it to drizzle over your dish just before serving, or put it on the table as a sauce. Be creative ; this sauce gives you everything your dishes need. I'll leave you enjoying this sauce, and I'll say goodbye!

Teriyaki sauce recipe

Ingredients

• 1/2 garlic.
• 75ml of soy sauce.
• 1 tablespoon of rice vinegar.
• 2 tablespoons of brown sugar.
• 2 teaspoons of grated ginger.
• 1 tablespoon of cornstarch.
• 1 tablespoon of water.
• Sesame oil.

How to make homemade teriyaki sauce

1. The first thing we're going to do is chop half a clove of garlic. Set aside.
2. Next, we're going to put the soy sauce, a tablespoon of rice vinegar, and two tablespoons of brown sugar in a pot.
3. Add the garlic and also a little grated ginger.
4. Add a tablespoon of cornstarch, a splash of lemon juice and another of sesame oil.
5. Place the pot on the heat until the cornstarch is absorbed and the mixture thickens. Once the consistency changes, remove it and transfer it to the container where you plan to store it.

If you want it a little thicker, add more cornstarch, and if it's too solid, add water.