|
Our Asian/Teriyaki (Wing) Sauce, called Wing Sauce since that is how the sauce originated - for wings.
The Sauce tastes great brushed on Beef, Chicken, Pork Chops, and Fish. For a caramelized coating brush on before cooking and occasionally during the cooking process. Also great if brushed on protein after its cooked!
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.
The tare is traditionally made by mixing and heating soy sauce, 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 green onions.
Teriyaki can also be served cold, as it often is in bento menus.
|
