Teriyaki sauce, a mixture of mirin, sake, soy sauce, and sometimes sugar, may be brushed on meats, fish, or vegetables while they are grilling so that it concentrates on their surface into a thick, syrupy glaze. It can also be prepared in the still-hot pan used for sautéing—in the same way a French sauce is made by deglazing—but instead of the sauce being then poured over the meat or fish, the meat or fish is put back in the pan and the sauce reduced to a glaze. The meat or fish comes out of the pan coated with a shiny sweet-and-savory glaze. This glazing method is especially effective on the crisp skin of chicken or salmon.
|dark japanese soy sauce|
Combine all the ingredients and refrigerate until needed (the sauce will keep indefinitely). Or use the mixture of ingredients to deglaze the hot sauté pan, as in the following recipe.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.