Tori Yaki Sauce
1 serving
30 minutes
Tori Yaki sauce is a true embodiment of Japanese culinary elegance. Its rich, deep flavor combines the sweetness of cane sugar and honey with the saltiness of soy sauce, complemented by soft notes of wine. The thick, velvety texture makes it perfect for glazing meat, giving a delicious shine to fried pieces. Historically, the sauce is used in Japanese cuisine to add depth of flavor and refined aroma to dishes. It pairs wonderfully with rice, noodles, and vegetables, creating a harmony of traditional Japanese tastes. The secret to its sophistication lies in careful preparation: reducing wine, dissolving sugar, and adding a starch solution for ideal thickness. This is not just a sauce but a true art that reveals the subtle nuances of Japanese gastronomy in every bite.
1
Place the wine in a saucepan or pot and put it on the heat. Evaporate until the smell of alcohol is no longer detectable.
- Wine: 1 glass
2
Add 1 cup of soy sauce. Mix.
- Soy sauce: 1.5 glass
3
Add 2 tablespoons of sugar or honey to the cooking sauce and mix thoroughly until completely dissolved.
- Cane sugar: 3 tablespoons
4
Mix water with the remaining soy sauce, add and stir in the starch.
- Water: 0.5 glass
- Soy sauce: 1.5 glass
- Starch: 2 teaspoons
5
Pour the starch solution into the sauce. Keep on the heat until thickened.
- Starch: 2 teaspoons
6
It yields about 700 ml of sauce. This sauce can be added to fried meat, rice, vegetables, or noodles. It gives a shine to the meat and has a pleasant sweet-salty taste.
