Teriyaki (kanji: 照り焼き; hiragana: てりやき) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.[1][2]
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, andmeatballs.
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 (タレ?), andyaki (焼き?), which refers to the cooking method of grilling or broiling.[3] Traditionally the meat is dipped in or brushed with sauce several times during cooking.[4]
The tare (タレ?) is traditionally made by mixing and heating soy sauce and sake, or mirin; and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions.
Materials - materials japanese teriyaki chicken dishes:
250 grams of chicken fillet, cut into 3x6 cm
25 milliliters of liquid teriyaki seasoning
1 cm grated ginger
1 clove garlic grated
1 tablespoon margarine
1 piece large onion (sliced lengthwise)
how to make chicken teriyaki japanese:
Marinate chicken with teriyaki seasoning, ginger, and garlic.
Let stand for 15 minutes so that the spices to infuse into the meat.
Heat the margarine and put sliced onions then stir until blended.
Add chicken that had been cut into pieces and cook until the meat is tender.
Dish ready to be served, better served in warm
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