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.
1
Combine soy sauce, water, fresh orange juice, sugar, starch, and honey. Heat until the honey and starch are fully dissolved, stirring.
- 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.
- Ginger: 15 g
- Garlic: 10 g
