Teriyaki
Teriyaki
Teriyaki (/ˌtɛriˈjɑːki/; Japanese: [teɾijaki]) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
Etymology
The word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare, and yaki (焼き), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.
Ingredients
The soy sauce (しょうゆ, shōyu) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
Mirin (味醂 or みりん) is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content.
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
Related Terms
- Tare sauce is a general term in Japanese cuisine for sauces served with grilled foods.
- Yakitori (焼き鳥) is a Japanese type of skewered chicken.
- Sake (酒, also spelled saké, also referred to as Japanese rice wine) is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.
External links
- Medical encyclopedia article on Teriyaki
- Wikipedia's article - Teriyaki
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