Hello, I am Joana. Today, I will show you a way to make basic teriyaki sauce recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Basic TERIYAKI sauce Recipe
Basic TERIYAKI sauce is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Basic TERIYAKI sauce is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have basic teriyaki sauce using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Basic TERIYAKI sauce:
- Make ready <TERIYAKI Sauce>
- Get 50 cc Soy sauce
- Prepare 60 cc SAKE (Japanese rice )
- Get 60 cc Mirin (sweet sake)
- Prepare 1 1/3 Tbsp(15-20g) Suger
- Make ready <Example of use : Chicken Thigh TERIYAKI Steak>
- Get 300 g Chicken Thigh
- Take 1 Tbsp Vegetable Oil or Olive Oil
- Make ready 1 1/3 Tbsp(20cc) TERIYAKI sauce
- Take and White pepper
Steps to make Basic TERIYAKI sauce:
- Put all the ingredients into a heat-resistant ball. - Heat for 1 minute in a 500w microwave. - Melt the sugar completely.
- Transfer to a clean jar. - This is completed! - Store in the refrigerator.
- Let’s make a chicken thigh steak with this sauce! - First, Pepper the chicken thighs.
- Add oil to Pan and heat on medium heat. - Bake thighs on each side for 2 x 2 minutes. - Add teriyaki sauce and simmer.
- This is completed! - Together eating salad is good your health.
So that’s going to wrap it up with this distinctive dish basic teriyaki sauce recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
