Description of the teriyaki sauce, recipes. Calorie content and composition, who can and who can not enter it into the diet. Cooking Applications and History.
Teriyaki sauce is a seasoning used in national Japanese cuisine as a marinade for roasting meat. Even the name is composed of 2 words - "teri" which translates as "shine", "yaki" - "fried". The main ingredients of the seasoning are soy sauce, mirin (or sake), sugar, ginger. The introduction of additional ingredients is possible. Consistency - thick, viscous; color - maroon, similar in color to soy sauce, but darker and brighter; smell - rich, spicy; the taste is sweetish-salty. In European cuisine, teriyaki is used as an addition to meat and fish dishes.
How is teriyaki sauce made?
In the Land of the Rising Sun, traditions and rituals are respected, however, in addition to the classic method of making the sauce, there are many other options. The taste of teriyaki can vary depending on the composition. In addition to the 4 main ingredients (soy sauce, mirin or sake, sugar, ginger), garlic, lemongrass are added to it, mirin is replaced with broth, and starch is added to thicken it. European chefs have adapted the seasoning to their own dishes and, instead of marinade, serve a salad dressing based on soy sauce.
Teriyaki sauce recipes:
- To make teriyaki sauce, as in Japanese restaurants, you need to prepare 100 ml of soy sauce and sugar, 50 ml of Mirina and 70 ml of dry white wine with a tart taste, 50 g of fresh ginger root, 3 cloves of garlic and 1 tbsp. l. honey. In a wok, wines, soy sauce, sugar and honey are mixed, evaporated over low heat. It is very important to avoid sticking. To do this, you need to stir constantly. Ginger and garlic are cut into very thin slices and also put into a wok. If you hurry, it will start to taste bitter, and you will not get the desired shine. After the texture becomes oily, viscous, turn off the fire and cool the contents of the wok. It is filtered, removing the spices and film, poured into jars and put into the refrigerator.
- Making teriyaki sauce according to the classic recipe at home is quite simple. Minimum ingredients: 100 ml of soy sauce, sweet dessert wine and sake, 1 tbsp. l. cane or any dark unprocessed sugar. All ingredients are combined and evaporated until the desired structure is obtained.
- To add a fishy taste to the seasoning, fish is added to the composition of the products - better than eel. 0.5 liters of Kikkoman (this is one of the options for soy sauce) is poured into a ladle, already warmed up over low heat, and 4 cloves of garlic are crumbled. A piece of eel weighing 50 g is also sent to a saucepan and sugar is mixed in, 10 tbsp. l. Cook for 2 minutes so that small bubbles appear, but no boiling occurs. They are filtering. Dissolve 100 g of starch in 0.5 liters of warm water, combine 2 parts of the future dish. Knead well, bring to a boil, remove from heat and filter.
- It is unlikely that the Japanese themselves are familiar with the recipe for making teriyaki sauce for serving with sushi and rolls. This European adaptation of the seasoning differs from the classic marinade. Water, 300 ml, is poured into an enamel saucepan and a thick soy sauce, 100 ml, is diluted in it. Pour grated ginger there, 50 g, 1 tbsp. l. starch, garlic salt, 1 tsp, 200 g of sugar. Cook for 2 minutes is enough. After turning off, pour in 1 tbsp. l. food vinegar and filter. Cool down. Pour in fried sesame seeds before serving.
- This universal seasoning can be served with meat or fish dishes, and can be used with noodles and eggs. From classic ingredients in homemade teriyaki sauce 200 ml of soy sauce, 2 tsp. ginger and 200 g of sugar. Additional ingredients: 6 tsp.starch dissolved in 120 ml of water, 2 tsp. grated ginger, 7 cloves of garlic, 1 tbsp. l. honey. Evaporate to a thick consistency, pour in 2 tsp. sunflower oil, stir vigorously and let it boil. Remove from heat, season with 2 tbsp. l. red wine vinegar, allow to cool and filter.
When preparing teriyaki sauce, European culinary experts replace water with vegetable, meat or fish broth; mint and orange juice are introduced as a flavor enhancer. There were attempts to add cilantro or dill, but the seasoning turned out to be so far from traditional that they refused to further improve the recipes in catering establishments. But at home, you can use any seasoning and additive. Just do not forget that in the classic version there are 4 main components, thanks to which the seasoning has gained its popularity.
Composition and calorie content of teriyaki sauce
Pictured teriyaki sauce
The energy value of a seasoning depends on the composition and quantity of ingredients. Each family and each culinary specialist has his own recipe, which he shares only with his family.
On average, the calorie content of teriyaki sauce is 103-138.3 kcal per 100 g, of which
- Proteins - 2.3 g;
- Fat - 0 g;
- Carbohydrates - 31.3 g;
- Water - 50 g.
Vitamins per 100 g
- Vitamin B1, thiamine - 0.001 mg;
- Vitamin B2, riboflavin - 0.001 mg;
- Vitamin B4, choline - 10 mg;
- Vitamin B9, folate - 3 mcg;
- Vitamin PP - 1 mg.
Macronutrients per 100 g
- Potassium, K - 100 mg;
- Calcium, Ca - 10 mg;
- Magnesium, Mg - 25 mg;
- Sodium, Na - 3000 mg;
- Phosphorus, P - 85 mg.
Microelements per 100 g
- Iron, Fe - 1 mg;
- Copper, Cu - 55 mcg.
The composition of teriyaki sauce varies depending on the recipe. Thanks to ginger and lemon, the content of B vitamins and ascorbic acid increases. Phytoncides with a pronounced antimicrobial effect are added to useful substances. If the seasoning is used for dressing ready-made dishes, then from a flavoring additive it turns into a healing one.
Health Benefits of Teriyaki Sauce
One of the features of Japanese cuisine is that dishes and spices have a beneficial effect on the human body. No wonder the diet of the inhabitants of the Land of the Rising Sun is considered one of the healthiest.
The benefits of teriyaki sauce
- Stimulates the release of enzymes necessary for the digestion of food, accelerates the movement of the food lump through the digestive tract, prevents the development of fermentative and putrefactive processes.
- Improves appetite, helps to cope with anemia.
- Normalizes blood pressure, stabilizes the cardiovascular system.
- It has an antioxidant effect, isolates free radicals localized in the lumen of the intestinal loops, and accelerates the elimination of toxins.
- Helps the liver to cope with its main function - cleansing the body.
- Calms the nervous system, helps to cope with depression. When a tasty product enters the mouth, receptors located on the tongue transmit impulses of pleasure to the brain. Serotonin is produced - the hormone of "happiness", the mood improves.
- The general tone of the body rises, inexplicable fatigue appears less often.
- Suppresses the malignancy of neoplasms of the gastrointestinal tract.
In addition, the pH balance in the oral cavity shifts to the acidic side. Such a change has a depressing effect on pathogenic bacteria and fungi that settle in the gum pockets. The development of periodontal disease stops, the health of the teeth can be preserved until a ripe old age.
The Japanese believe that teriyaki is a seasoning that prolongs longevity. The beneficial properties extend to the food that is eaten with. Toxins do not accumulate in the body, lightness is felt in the body.
