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Classic Teriyaki Sauce |
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Print this Recipe JAPAN Makes about 1 1/2 cups Many Americans think of teriyaki as a marinade, but in traditional Japanese cuisine it’s actually a glaze or barbecue sauce brushed on simply grilled meats and seafood. (Teri is the Japanese word for "gloss" or "luster"; yaki means "grilled.") Zen-like in its simplicity, this recipe was inspired by the late Shizuo Tsuji, founder of the Ecole Technique Hôtelière Tsuji in Osaka and author of the authoritative book Japanese Cooking: A Simple Art. 1/2 cup soy sauce, dark 1/2 cup sake or dry sherry 1/2 cup rice cooking wine (mirin) or cream sherry 2 tablespoons sugar 1. Combine the soy sauce, sake, mirin, and sugar in a small, heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the sugar is dissolved and the sauce is thick and syrupy, about 5 minutes. 2. Remove from the heat and let cool before using as a glaze or as a sauce for serving. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks. Makes about 1 1/2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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