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Teriyaki Meat Recipe

Teriyaki is the Japanese term for meat that has been marinated in teriyaki sauce and then grilled over coals. The word teriyaki combines two Japanese words, namely teri means sparkle, and yaki means grill.

Teriyaki is thought to have existed since the 17th century in Japan. The term actually refers to a method of cooking, one of the three currently known internationally, the other two being yakitori and sukiyaki.

Traditionally, teriyaki sauce is made by mixing and heating three ingredients such as sugar, soy sauce, and sake (or mirin). Mirin is a Japanese rice wine, similar to sake, but with more sugar and 14% lower alcohol content.

Teriyaki Meat Recipe

However, there are many versions of teriyaki sauce that include the addition of garlic, ginger, cornstarch, honey, vinegar, and red chili flakes.

Teriyaki sauce appeals to many people for its simplicity and the way it makes food look more appetizing. Mirin or sake, along with the caramelization of sugar makes the teriyaki sauce sparkle.

Material:

  • 300 gr beef has deep
  • 2 cloves of garlic, finely chopped
  • 1 cm ginger, finely grated
  • 1 small onion, sliced lengthwise
  • 300 ml of water
  • 1 tablespoon cornstarch, dissolved with 5 tablespoons water
  • Right amount of oil

Soaker:

  • 2 tbsp sweet soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

How to make:

  1. Slice the beef thinly lengthwise. Mix the beef with the marinade. Stir well. Leave the meat in the refrigerator for at least 30 minutes to allow the flavors to infuse.
  2. Fry the garlic and ginger in a little cooking oil until fragrant. Add beef, cook until it changes color.
  3. Add a little water, cook until the beef is cooked and tender. Add the onions and give the cornstarch solution to thicken. Taste correction and lift.
  4. Teriyaki meat is ready to be served.

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