![]() ![]() Bring to a boil, reduce the heat, and simmer until the chicken is cooked through and the sauce has thickened, about 5 minutes more. ![]() Whisk the sauce once more, then pour into the skillet. It won’t be quite the same and you’ll need to keep it in the fridge, but this mixture can be applied in the same way as teriyaki sauce in the following recipes. Add the chicken in a single layer and cook, turning occasionally, until golden brown all over, 5 to 7 minutes. If you don’t consume alcohol, I’d recommend a recipe of 250ml soy sauce and 100g of sugar with 250ml of the stock of your choice.If you don’t have access to sake you can use a 50:50 mix of vodka and water.It will keep out of the fridge for years, but you’ll use it long before that. You don’t need to refrigerate the sauce.In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Transfer the sauce to a bottle and store in the pantry until ready to use.įor ideas on what to make with your homemade teriyaki sauce, check out my playlist on YouTube: Place chicken cut side down in a 9x13 inch baking dish. Stir for a few minutes until the sugar dissolves. ![]() This base sauce contains less than a third of the sugar of many commercial sauces, and although it may look very watery it reduces to a shiny glaze in the pan, coating your ingredients.Ĭombine the ingredients in a small saucepan and place the saucepan over medium heat. Teriyaki in Japanese is made from the characters teri 照 (glazed/shiny) and yaki 焼 (grilled/fried), so teriyaki is essentially a glaze that is applied to something grilled or fried. It takes just a minute to make, but is a shortcut to dozens of dishes – many of which aren’t even teriyaki dishes. This homemade teriyaki sauce is a must-have in my kitchen. ![]()
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