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, and yaki (焼き?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.
Hi, thanks for stopping by and for subscribing! What I would do is to simply continue to cook it until it reduces quite a lot - as it does so it will become thicker. If you are worried about losing the quantity, another way might be to add a teaspoon of cornstarch mixed with a tablespoon of water until it dissolves, then get the sauce to boiling point and add the cornstarch/water slurry - it will thicken the sauce without making it cloudy and it will have a nice gloss. Good luck, let me know!
Hi, thank you for your comment. I guess there are so many variations, it just depends on finding a recipe that you like and that works for you. It's so easy to make, seems a pity to buy it in a bottle.
Great comment, thank you!
saucerecipestv 4 months ago
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, and yaki (焼き?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.
thebigfatnick 4 months ago
Hi, thanks for stopping by and for subscribing! What I would do is to simply continue to cook it until it reduces quite a lot - as it does so it will become thicker. If you are worried about losing the quantity, another way might be to add a teaspoon of cornstarch mixed with a tablespoon of water until it dissolves, then get the sauce to boiling point and add the cornstarch/water slurry - it will thicken the sauce without making it cloudy and it will have a nice gloss. Good luck, let me know!
saucerecipestv 11 months ago
What would be best to put in it to thicken it up and make it stick to chicken wings? Molasses?
pandmonium2k7 11 months ago
@pandmonium2k7 I would think Corn Starch as it wont change the flavor much
ownTer 9 months ago
@ownTer , yes, I agree. Cornstarch is quite goo as a thickener for Asian'style sauces. Thanks for commenting!
saucerecipestv 9 months ago
1 cup Soy sauce
1 cup Sake
1/2 cup Mirin
1/4 cup Brown sugar
nice try though...
Musashi242 1 year ago
@Musashi242
Hi, thank you for your comment. I guess there are so many variations, it just depends on finding a recipe that you like and that works for you. It's so easy to make, seems a pity to buy it in a bottle.
saucerecipestv 11 months ago 5
@saucerecipestv true, lol!
Musashi242 11 months ago
@Musashi242 Yeah because theres only one right way to do anything and you know it all.
aliiaimoku 6 months ago