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Anybody have a good authentic teriyaki marinade/sauce recipe?
Posted on 5/22/20 at 8:19 pm
Posted on 5/22/20 at 8:19 pm
My daughter went to Japan a couple of years ago and raves about the chicken teriyaki she had there. I have made teriyaki with soy sauce, brown sugar, pineapple juice, etc, buy never with mirin/sake/soy. Anybody have an authentic recipe they can share?
This post was edited on 5/22/20 at 8:20 pm
5
Posted on 5/22/20 at 8:23 pm to Jax-Tiger
Posted on 5/22/20 at 8:23 pm to Jax-Tiger
Lots of MSG
Posted on 5/22/20 at 8:30 pm to Rouge
Well, I thought it might be worth a try. I might have to break out another bottle of Ale Apothecary, while I think about this...
This post was edited on 5/22/20 at 8:31 pm
Posted on 5/22/20 at 10:35 pm to Trout Bandit
I love soy vay! It's great for tossing wings.
Posted on 5/23/20 at 3:16 am to Jax-Tiger
quote:
I have made teriyaki with soy sauce, brown sugar, pineapple juice, etc, buy never with mirin/sake/soy.
You won't be able to even come close to authentic Japanese until you start stocking mirin.
Get it....its an amazing and versatile ingredient that adds multiple layers of complexity to whatever you add it to.
Posted on 5/23/20 at 3:21 am to Jax-Tiger
quote:
My daughter
You know the drill
Posted on 5/23/20 at 3:26 am to Volvagia
There's true mirin, and then there's the American mirin (Kikkoman), which is basically sugar water.
Posted on 5/23/20 at 4:12 am to Degas
This is very true. You want the fermented rice stuff. Not the cheap emulation.
Any brand in particular you like?
Any brand in particular you like?
Posted on 5/23/20 at 9:56 am to Jax-Tiger
Authentic teriyaki is very balanced with subtle sweetness, nothing like the sauces in the stores.
Traditionally it is made with only four ingredients, equal parts soy sauce, sake, sugar, & mirin.
I like to add additional ingredients for a more robust flavor. My version uses equal parts tamari, sake, mirin, & turbinado sugar. Then I add enough rice wine vinegar to give it some brightness.
For aromatics a roughly chop the white part of scallions, ginger, & garlic. All of this plus a generous pinch of hon dashi & a little water goes into a sauce pot.
Bring everything to a boil, lower heat & simmer for 10 minutes. Cover & let it steep an additional 30-45 minutes, strain & reserve.
The sauce is good for about a week. I usually notice a slight drop off in flavor after day 4 or 5.
I don't use fruit juices but if you wanted the tenderizing enzymes, pineapple, papaya, & kiwi coukd certainly be added.
Traditionally it is made with only four ingredients, equal parts soy sauce, sake, sugar, & mirin.
I like to add additional ingredients for a more robust flavor. My version uses equal parts tamari, sake, mirin, & turbinado sugar. Then I add enough rice wine vinegar to give it some brightness.
For aromatics a roughly chop the white part of scallions, ginger, & garlic. All of this plus a generous pinch of hon dashi & a little water goes into a sauce pot.
Bring everything to a boil, lower heat & simmer for 10 minutes. Cover & let it steep an additional 30-45 minutes, strain & reserve.
The sauce is good for about a week. I usually notice a slight drop off in flavor after day 4 or 5.
I don't use fruit juices but if you wanted the tenderizing enzymes, pineapple, papaya, & kiwi coukd certainly be added.
Posted on 5/23/20 at 12:44 pm to BigDropper
Good info. I didn't have sake on hand, just mirin. I found a recipe that uses mirin, soy sauce, garlic, brown sugar, and sesame oil.
I went with it. I marinated chicken thighs for 2 hours. Am cooking them slowly. I am reserving some marinade for a sauce.
I went with it. I marinated chicken thighs for 2 hours. Am cooking them slowly. I am reserving some marinade for a sauce.
Posted on 5/23/20 at 5:28 pm to Jax-Tiger
quote:
sesame oil
Nice choice! How'd they turn out?
Posted on 5/23/20 at 9:08 pm to Jax-Tiger
quote:
I might have to break out another bottle of Ale Apothecary, while I think about this...
Hmmmmmm.....
Posted on 5/23/20 at 9:42 pm to BigDropper
quote:
Nice choice! How'd they turn out?
Great. I used bone in thighs and marinated it for a couple of hours. I reserved some marinade for sauce.
Posted on 5/26/20 at 11:34 pm to Jax-Tiger
Wow... I would have eaten half of those before the family got to them!
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