home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
The World of Computer Software.iso
/
rec928.zip
/
REC917
< prev
Wrap
Text File
|
1993-01-20
|
1KB
|
35 lines
Newsgroups: rec.food.recipes
Distribution: world
From: Brian Michael Silveira <brian@eecg.toronto.edu>
Date: Sun, 8 Dec 1991 12:04:59 -0500
Subject: MISC: Teriyaki Sauce
Summary: orig. subject: Teriyaki Sauce
Archive-Name: recipes/misc/teriyaki-sauce
Keywords: recipe misc teriyaki sauce
Followup-To: rec.food.cooking
Organization: ?
Approved: aem@mthvax.cs.miami.edu
I frequently make teriyaki beef/chicken. The sauce is quite easy, and
is used as a glaze. Be careful not to over-cook the meat. I usually
brush the sause on just before the meat is done, and let it simmer for
about 1 minute.
What you need is JAPANESE soya sauce. Make sure it is Japanese as
Chinese soya sauce is quite different. I usually use Kikoman. If it
is made in Japan, than you can be quite sure it is the right stuff.
The other ingredients are sake, (Japanese rice wine), and mirin. Mirin
is a sweet rice wine for cooking. It is quite sweet, and has a light
yellow colour. As far as I can tell, it is NOT sake sweetened with
sugar. You can probably get mirin from an oriental grocery store. The
portions are approximate, but I use:
1/2 cup soya sauce
2/3 cup mirin
1/2 cup sake
Hope this helps.
brian@eecg.toronto.edu