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Teriyaki Sauce

The word teriyaki is a combination of two Japanese words, teri, "luster", and yaki, "to grill or broil". The mirin in the sauce gives a good luster to meat as it is cooked. Traditionally it was used with fish. It can also be used as a marinade for pre-cooked meat and poultry, as well as a delicious baste for items on the grill or rotisserie. Teriyaki sauce is a complement to virtually any type of meat (as long as you adjust the flavors accordingly), especially steak, chicken, fish and pork.

Source and licence

"Teriyaki Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Sauce, revision 4536305), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Teriyaki_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4536305

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Mix everything in a 1-quart pot over low heat until the sugar dissolves.
  2. Use sauce to marinate some raw meat or vegetables overnight in the refrigerator.