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Saturday, 1 December 2012

Tom's Teriyaki Sauce

This is just a quick recipe of how to make my version of teriyaki fried…well anything. Here I’m using Tuna for the sushi that me and Jess made (link) but you can really do it with anything. I also used leftover sauce to teriyaki some sugarsaps for me. Salmon also works really well!

Ingredients for Teriyaki Tuna

1 Tuna Steak (any size is fine)
1 part Dark Soy Sauce
1 part Mirin
1 part Saki (rice wine)
1 dessertspoon Sugar

For the vegan alternative Teriyaki Sugarsnaps:

The rest of the Teriyaki Sauce
Handfull of Sugarsnap Peas

Mix the soy sauce, mirin, saki and sugar in a cup.
Heat up a frying pan on a high heat.
Add the teriyaki sauce and continue to heat until it starts to bubble really furiously around the edges. This will reduce the sauce down to a thick glaze.
Add your meat (with any skin removed). Cook just quickly on one side (as if you were searing) and then flip over to cook on the other side, only a minute or two for each.
Then, flip over once more to give the meat a good coating in the sauce and then remove from the frying pan into a plate to serve.
Jess <3 Teriyaki

Enjoy either as a dish with rice or vegetables, or use with sushi rice to make nagiri or maki or uramaki as you like. For our guide on making sushi see (link).

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