Along with sushi, teriyaki is one of the staples of Japanese restaurants in Australia. It’s been popular in Japan too, since the 17th century, when cooks began to heat soy sauce with sake or mirin, together with some sugar or honey to create a marinade and dressing.
Traditionally meat or fish is dipped in, or brushed with teriyaki sauce, the word made from combining teri meaning shine or lustre, with yaki, meaning to grill or pan-fry.
Many different versions of teriyaki sauce are available today, although unlike some of the commercial varieties, this gluten-free recipe contains no thickeners. It does, however, include ginger and garlic for extra flavour.
And it is quite delicious and very versatile. Keep some in the fridge and you’ll always have a very quick, simple and tasty sauce for fish, meat, tofu or vegetables.
Jan
GLUTEN-FREE TERIYAKI SAUCE
Makes around 300 ml
150 ml gluten-free soy sauce or tamari
150 ml mirin
150 ml sake
75 gm dark brown sugar
2 large cloves garlic, peeled and roughly chopped
2-3 cm knob ginger, peeled and roughly chopped
Place all ingredients in a small saucepan and bring the mixture to a boil, stirring until sugar is dissolved.
Reduce heat to a simmer and cook for 20 minutes.
Strain the sauce and continue to cook for another 10 minutes. It will thicken as it reduces, and if it begins to bubble when you stir it, it is ready to use. (It will thicken further as it cools.)
Pour it into a sterilized jar and cover when cool. Store in the refrigerator for up to 2-3 weeks.
TERIYAKI SALMON
Serves 2
2 200gm salmon fillets, boned, skin on
Sea salt and freshly ground pepper
1 tablespoon gluten-free flour (fine rice flour or cornflour)
20 ml olive oil or butter
20 ml sake
120 ml teriyaki sauce
Season salmon fillets well and dredge in gluten-free flour. Discard excess.
Heat a small non-stick pan to a medium heat and add the olive oil or butter.
When the oil or butter is bubbling, add salmon fillets, skin side down, and cook for 3 minutes, turning when nicely crisped. Add a splash of sake to the pan, lower heat a little, top with a lid and cook for a further 3 minutes.
Remove the fish from pan and wipe clean with paper towel. Add the teriyaki sauce and bring to the boil. Return fillets to pan and coat with sauce, spooning over to cover.
If you like, add extra sauce when serving.