Teriyaki is that sauce that looks like a sweet and sour caramel that is used in many oriental cuisine dishes. I love using it over grilled salmon or tuna, but it goes great with chicken too. I’ll share the recipe for the sauce today and soon I’ll post the recipe for the fish that it accompanied on that occasion and it was a success!
Ingredients
4 tablespoons of sugar
1 teaspoon grated ginger
2 tablespoons of white vinegar
4 tablespoons of culinary sake
1/2 cup. shoyu (soy sauce) (tea)
Mix all the ingredients and cook over low heat until it boils, reduces and thickens, be careful not to boil too much and turn into caramel, remember that it thickens a lot as it cools. If you don’t have sake, you can make it without it and it’s also good.
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