Ingredients with Measurements:
- 1 cup soy sauce
- 1 cup brown sugar
- 1/2 cup honey
- 1/2 cup rice vinegar
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons ginger, grated
- 2 tablespoons garlic, minced
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup cornstarch
- 1/4 cup water
Special equipment needed:
- Large saucepan
- Whisk
Step-by-step instructions:
1. In a large saucepan, combine soy sauce, brown sugar, honey, rice vinegar, mirin, sake, ginger, garlic, black pepper, and red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it thickens.
4. In a small bowl, whisk together cornstarch and water until smooth.
5. Slowly add the cornstarch mixture to the sauce, whisking constantly.
6. Continue to cook the sauce for an additional 5 minutes, or until it reaches your desired thickness.
7. Remove the sauce from the heat and let it cool to room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Serving size: 1 tablespoon
Calories: 40
Total fat: 0g
Sodium: 500mg
Total carbohydrates: 10g
Sugars: 9g
Protein: 0g
Substitutions for ingredients:
- If you don't have mirin, you can substitute it with white wine or rice wine vinegar.
- If you don't have sake, you can substitute it with dry sherry or white wine.
- You can use white sugar instead of brown sugar, but the flavor will be slightly different.
Variations:
- Add a tablespoon of sesame oil for a nutty flavor.
- Add a tablespoon of hoisin sauce for a sweeter, more complex flavor.
- Add a tablespoon of Sriracha sauce for a spicy kick.
Tips and tricks:
- Be careful not to overcook the sauce, as it can become too thick and sticky.
- If the sauce is too thick, add a little bit of water to thin it out.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until it reaches your desired temperature.
Presentation ideas:
Serve the sauce in a small bowl or ramekin alongside grilled or roasted ribs.
Garnishes:
Garnish the sauce with sliced green onions or sesame seeds for a pop of color and texture.
Pairings:
This sauce pairs well with grilled or roasted ribs, chicken, or tofu.
Suggested side dishes:
Serve the ribs with steamed rice, stir-fried vegetables, or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, add a little bit more cornstarch and water mixture and cook for an additional 5 minutes.
- If the sauce is too salty, add a little bit of sugar or honey to balance the flavors.
Food safety advice:
- Make sure to cook the sauce thoroughly to avoid any foodborne illnesses.
- Store the sauce in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Teriyaki sauce is a popular Japanese sauce made with soy sauce, sugar, and other ingredients. It is often used as a marinade or glaze for grilled or roasted meats.
Flavor profiles:
This teriyaki rib sauce is sweet, salty, and slightly tangy, with a hint of ginger and garlic.
Serving suggestions:
Serve the ribs with a side of steamed rice and stir-fried vegetables for a complete meal.
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Region: Japanese