Teriyaki Sauce
Teriyaki has been around for centuries, but the sauce we know today as Teriyaki is a modern interpretation and every bit as versatile.
Teriyaki has it roots in 17th Century Japanese Cuisine, but originally referred to a method of cooking food that was grilled or broiled with a sweet soy-based glaze. The word "teriyaki" comes from "teri," meaning "shine" or "glaze" and "yaki," meaning "grill" or "broil." So originally, the sauce was little more than soy sauce with sugar, or more likely honey, applied as a glaze during cooking.
In the post WWII era, the American palate opened up to foreign flavors and by the ‘60s, Japanese food was becoming quietly acceptable. While sushi was still two decades away from becoming widely fashionable, Teriyaki became recognizable as a sauce that was applied to a wide variety of grilled meats and fish, and Chicken Teriyaki in particular became quite popular.
Today, of course, the sauce is available commercially and Kitchen Tapestry uses a bottled Teriyaki Sauce from Kikkoman in a couple of favorite dishes like, Asian Zucchini Spears found in the recipe Zucchini Three Ways, and Sheet Pan Asian Style Chicken Thighs found in the Kitchen Tapestry recipe archive of Sheet Pan Dinners. But the bottled sauces are thin and I use them only as a background flavoring agent.
Modernly, Teriyaki Sauce is a savory, sweet and thickened sauce that takes center stage on grilled chicken, broiled salmon, sliced pork tenderloin or even a grilled strip steak that has been sliced on the bias, then served over rice. There are many variations on this sauce in the blogosphere, including ones that complicate it. Some recipes call for Marin, when dry sherry will do, or for grating fresh ginger, when powdered works perfectly well in this recipe. With acknowledgement to Allrecipes for the simplicity of this sauce, plus a couple of modifications from the Kitchen Tapestry staff, this is an easy and delicious way to prepare grilled or broiled foods; it can certainly be used as a glaze while cooking, or applied after the fact.
This sauce worked especially well with very thinly sliced leftover Chinese Style Pork Loin from the Kitchen Tapestry recipe for Chinese Style Pork Tenderloin or Pork Loin with Asian Tomato Relish. The tomato relish had long since been eaten and the remaining pork loin was frozen for dinner on another day. When that day came and needing something for an unami kick, I created this Kitchen Tapestry version of Teriyaki Sauce for the pork, served over Jasmine rice. It made leftovers seem like a whole new meal.
Teriyaki Sauce
Teriyaki has been around for centuries, but the sauce we know today as Teriyaki is a modern interpretation, and every bit as versatile.
Ingredients
- 2 tbsp butter
- 1 small shallot, finely diced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 2 tsp Hungarian sweet paprika
- 1 tbsp dried or fresh parsley
- 1/8 tsp fine sea salt
- 7-8 grind freshly cracked black pepper
Instructions
- If making in tandem with the Kitchen Tapestry recipe for Pan Seared Paprika Chicken with Sour Cream Gravy, make this recipe in the same skillet as the chicken was cooked. If making this gravy on its own, use a small sauce pan.
- Over medium high heat, toss in the butter and when melted, add the shallots. Cook for 3-4 minutes until the shallots are limp.
- Add the white wine. If making in tandem with the Kitchen Tapestry recipe for Pan Seared Paprika Chicken with Sour Cream Gravy, use your spatula to scrape up all of the crusty bits from the bottom of the skillet. If making this gravy on its own, proceed to the next step.
- Add the cream and paprika, and simmer until the liquid is reduced by about a third and the sauce has thickened.
- Remove from the heat and stir in the sour cream until well blended.
- Add the parsley, salt and pepper.
Notes
- This recipe calls for Hungarian paprika. While any paprika will do, Hungarian paprika is known for its sweeter, more intense flavor and is better suited to the flavor profile of this dish. Do not use Spanish paprika, however, which is smoked
