Honey Teriyaki

4 servings

15 minutes

A Japanese sauce invented for a special technique of grilling products with a glaze effect: "teri" means shine, "yaki" means to fry. When processed with sauce, the product after frying acquires a caramel shine, which is given to it by a marinade of soy sauce, sake (or mirin) and sugar (or honey). The main purpose of teriyaki is chicken dishes, including all its parts: wings, legs, hearts and gizzards. But no one will forbid you to make a teriyaki glaze, for example, on salmon kebabs or the bodies of king prawns. Ready-made sauce is sold in bottles, but you can experiment with homemade: for example, add orange juice instead of sake.

Energy value per serving

• Calories: 95.1
• Proteins: 3g
• Fats: 0.1g
• Carbohydrates: 21.2g

Ingredients

• Soy sauce: 100 ml
• Water: 100 ml
• Orange juice: 60 ml
• Honey: 40 g
• Garlic: 10 g
• Ginger: 15 g
• Cane sugar: 30 g
• Cornstarch: 5 g

Cooking steps

1. Combine soy sauce, water, fresh orange juice, sugar, starch, and honey. Heat until the honey and starch are fully dissolved, stirring.

   Required ingredients:

   • Soy sauce: 100 ml
   • Water: 100 ml
   • Orange juice: 60 ml
   • Cane sugar: 30 g
   • Cornstarch: 5 g
   • Honey: 40 g

2. Add finely chopped ginger and garlic. Season with salt and pepper, and cook until the sauce resembles thick sour cream.

   Required ingredients:

   • Ginger: 15 g
   • Garlic: 10 g