Teriyaki sauce

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Teriyaki sauce
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Teriyaki sauce

Recipe by Bernie Torras
0.0 from 0 votes
Course: DressingCuisine: JapaneseDifficulty: Easy
Rations

6

rations
Preparation time

5

minutes
Cooking time

1

hour 

5

minutes
Calories

60

kcal
Total time

1

hour 

10

minutes

Immerse yourself in the exotic world of Japanese cuisine and create a delicious homemade teriyaki sauce, perfect for six people. This recipe combines the richness of soy sauce with the sweetness of mirin, balanced with a touch of sugar and delicately thickened with cornstarch.

Kombu seaweed, with its essential nutrients, adds an umami touch that will elevate your favorite dishes to new heights. Follow the simple instructions for simmering and enjoy the magic of flavors that fuse together in this irresistibly delicious sauce.

Accompany your culinary creations with our music selection in the playlist and immerse yourself in a unique sensory experience while cooking and sharing this homemade teriyaki sauce with your loved ones.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 100 ml soy sauce

  • 100 ml mirin

  • 25 ml water

  • 10 g white sugar

  • 1 g thickener (cornstarch, preferably)

  • A small piece of kombu seaweed

Pasos

  • In a small saucepan, add the soy sauce, mirin, water and white sugar. Stir well to dissolve the sugar.
  • Cook over medium-low heat, allowing the mixture to heat until it begins to bubble gently. Simmer for 30 minutes, allowing the flavors to blend.
  • Add the kombu seaweed to the pan and continue to simmer for an additional 30 minutes, allowing the seaweed to release its nutrients into the sauce.
  • Dissolve the thickener in a small amount of cold water and add to the saucepan until it has the density you like.
  • Stir constantly for a few minutes until the teriyaki sauce thickens slightly.
  • Remove the kombu seaweed and let the teriyaki sauce cool before using it in your favorite dishes. You can store the sauce in an airtight jar in the refrigerator for up to 2 weeks.

Información nutricional (por ración)*

  • Serving Size: 38g
  • Calories: 60kcal
  • Fat: 1g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 1400mg
  • Potassium: 50mg
  • Carbohydrates: 9g
  • Fiber: 0g
  • Sugar: 6g
  • Protein: 2g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 10mg
  • Iron: 0mg
If you are looking for 10

Key points of the recipe

  1. Fire control: Keep cooking at medium-low heat and cook slowly. This allows the flavors to blend without burning the ingredients, especially the sugar, and helps the kombu seaweed release its nutrients and umami flavor effectively.
  2. Dissolving the thickener: Be sure to dissolve the cornstarch in cold water before adding it to the sauce. This will prevent lumps from forming and allow you to control the consistency of the teriyaki sauce, thickening it to your liking.
  3. Resting and storage time: Once cooking is finished, remove the kombu seaweed and let the sauce cool before using it. Store any leftovers in an airtight jar in the refrigerator for up to 2 weeks, allowing the flavors to settle and intensify over time.

Pairing with wine

Teriyaki sauce has an umami and slightly sweet taste, which makes it suitable for pairing with wines that have moderate acidity and fruity flavors.

  • White wine: A Riesling, especially one with a touch of sweetness, can work well with teriyaki sauce-based dishes. The acidity and sweetness of the Riesling will help balance the saltiness and umami flavor of the sauce.
  • Red wine: A light and fruity Pinot Noir can be a good choice to pair with meat dishes with teriyaki sauce. The acidity and soft tannins of Pinot Noir can complement the flavors of the sauce without overwhelming the dish.

Beer pairing

Beers that have a good balance between bitterness and sweetness can pair well with teriyaki sauce-based dishes.

  • Wheat beer: A wheat beer or a Hefeweizen beer can pair well with fish dishes or chicken with teriyaki sauce. The sweetness and citrus notes of these beers can complement the saltiness and umami flavor of the sauce.
  • Amber beer: An amber ale or brown ale can be a good choice for pairing with meat dishes with teriyaki sauce. The sweetness and mild bitterness of these beers can help balance the flavors of the sauce.

In general, it is important to consider the specific dish in which the teriyaki sauce is used to choose the most appropriate pairing. If teriyaki sauce is used in a very spicy dish, a different pairing, such as a refreshing pale ale, might be more appropriate.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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