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Traditional Soy-Based Sauces Recipe
 
Recipe
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Traditional Soy-Based Sauces
Flavors of Japan
Total time: less than 15 minutes

Preparation time: Very fast

 
Difficulty: Easy
Ingredients
Teriyaki Sauce - for grilled beef or chicken
- 125 ml (1/2 cup) dark Soy Sauce or Soya Sauce
- 6 tbsp. mirin
- 2 tbsp. honey
- 100 ml (6 tbsp.) chicken stock
- Sesame seeds
Yakitori Sauce - for chicken skewers
- 6 tbsp. sake (rice wine)
- 175 ml (3/4 cup) dark Soy Sauce or Soya Sauce
- 3 tbsp. mirin
- 2 tbsp. sugar
Yakitori Sauce 2 - for chicken skewers
- 125 ml (1/2 cup) dark Soy Sauce or Soya Sauce
- 6 tbsp. mirin
- 2 tbsp. honey
- 100 ml (6 tbsp.) chicken stock
- Sesame seeds
Tempura Sauce
- 250 ml (1 cup) seaweed broth
- 7 tbsp. sake (rice wine)
- Grated white radish (daikon)
Method

 

Teriyaki Sauce - for grilled beef or chicken 

  1. Combine all the ingredients in a saucepan; bring to a boil over medium heat and cook for 30 seconds, just long enough for the alcohol to burn off and the sugar to dissolve. Serve hot or cold.
  2. Since the meat is cooked in a skillet, many Japanese cooks simply pour the sauce into the cooking pan so that the meat juices are incorporated into it.

Yakitori Sauce - for chicken skewers

  1. Combine all the ingredients in a saucepan; bring to a boil over high heat and cook for 30 seconds, just long enough for the alcohol to burn off. Remove from the heat and let cool.

Yakitori Sauce 2 -  for chicken skewers

  1. Combine all the ingredients in a saucepan; bring to a boil over high heat and cook for 30 seconds, just long enough for the alcohol to burn off. Remove from the heat and let cool.

Tempura Sauce

  1. Combine all the ingredients in a saucepan;
  2. bring to a boil over medium heat and cook for 30 seconds, just long enough for the alcohol to burn off.
  3. Sprinkle with the white radish and serve hot or cold.
 
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