Teriyaki sauce is a sweet and salty glaze that is commonly used in Japanese cuisine. It is made from soy sauce, mirin, sake, and sugar. Teriyaki sauce can be used as a marinade before cooking, a glaze during cooking, or as a dipping sauce after cooking. Deciding when to put teriyaki sauce on depends on the dish being made and personal preference.
Using Teriyaki Sauce as a Marinade
One of the most common uses of teriyaki sauce is as a marinade. Meat, fish, vegetables, and even tofu can be marinated in teriyaki sauce before cooking. The main benefit of using teriyaki sauce as a marinade is that it helps flavor and tenderize the food being marinated. Here are some tips for using teriyaki sauce as a marinade:
- Make sure to marinate for at least 30 minutes, and up to overnight in the refrigerator for best flavor and tenderizing effect.
- Use about 1/4 cup of teriyaki sauce per 1 pound of protein being marinated.
- Pour the sauce over the protein in a sealable bag or baking dish and massage it into the meat to ensure even coverage.
- Reserve a small amount of marinade to glaze the food while cooking or serving.
Foods that work well when marinated in teriyaki sauce include chicken, beef, pork, salmon, shrimp, tofu, and vegetables like zucchini, broccoli, mushrooms, and bell peppers. The sugars in the teriyaki sauce help create a delicious caramelized crust when grilled, broiled, pan-seared or roasted.
Using Teriyaki Sauce as a Glaze While Cooking
In addition to marinating, teriyaki sauce is often used as a glaze during the cooking process. Brushing teriyaki sauce on during the last few minutes of cooking allows the sauce to caramelize and create a delicious sticky coating on foods. Here are some tips for glazing with teriyaki sauce while cooking:
- Use about 3-4 tablespoons of teriyaki sauce per pound of protein.
- Cook proteins like chicken, beef, pork or seafood first until nearly done, then brush on the glaze and continue cooking 1-2 minutes.
- For vegetables, brush on teriyaki sauce in the last 2-3 minutes of stir-frying or roasting.
- Make sure to brush on an even layer of glaze so all sides are coated.
- If grilling, brush glaze on in the last 1-2 minutes just until it starts to caramelize.
Glazing while cooking allows the sweet and salty flavors to penetrate into the food while also creating a delicious lacquered exterior. It adds great flavor and eye appeal!
Using Teriyaki Sauce as a Dipping Sauce
Teriyaki sauce also makes an excellent dipping sauce for cooked proteins, vegetable tempura, dumplings, spring rolls, and more. Its balanced sweet and salty flavors pair well with a variety of foods. Here are some tips for using teriyaki sauce as a dip:
- Pour teriyaki sauce into small ramekins or dipping bowls for individual use.
- For a thinner, more pourable consistency, thin the sauce with a bit of water.
- For extra flavor, mix in a bit of grated ginger, sesame oil, garlic, or chili sauce.
- Serve alongside grilled meats, fried foods, sushi rolls, potstickers, etc.
- Provide a small spoon for dipping if the sauce is thick.
Using teriyaki as a dipping sauce allows eaters to control the amount of sauce and taste. It’s a simple way to add big flavor at the end!
Teriyaki Sauce before and after Cooking
For maximum teriyaki flavor, the sauce can be used both before and after cooking. Marinating in teriyaki sauce first allows the flavor to penetrate into the food. Then glazing again at the end of cooking results in a beautifully lacquered finish.
Here’s an example process for making teriyaki chicken using the sauce before and after:
- Cut chicken breasts into 1-inch cubes and place in a resealable plastic bag.
- Pour 1/2 cup teriyaki sauce over the chicken and massage to coat. Marinate 30 min to overnight.
- Reserve 2 tbsp marinade in a small bowl. Discard the rest or reserve for a different use.
- Thread chicken onto skewers. Grill over medium heat 8-10 minutes until cooked through.
- Brush the reserved 2 tbsp teriyaki sauce over chicken on all sides.
- Grill 1 minute more until glaze is tacky and lightly charred.
- Serve chicken skewers with extra teriyaki sauce for dipping if desired.
Using teriyaki sauce as both a marinade and glaze results in chicken that is infused with flavor while also having that gorgeous sticky coating.
Choosing the Right Time for Teriyaki Sauce
Deciding when to use teriyaki sauce comes down to personal preference and the meal being prepared. Here are some general guidelines on when to use teriyaki sauce to best effect:
- Marinating: Use when you want the teriyaki flavor infused into the protein or vegetables. Best for grilling, broiling, roasting.
- Glazing: Use when you want a nice lacquered exterior and concentrated teriyaki flavor. Good for grilling, broiling, stir-frying.
- Dipping: Use when you want to control the amount of sauce with each bite. Works for many appetizers and finger foods.
- Before and After: Use when you want both an infused flavor andnice glazed coating. Great for chicken, beef, and salmon.
Experiment to see which method you like best. The delicious flavors of teriyaki sauce enhance many proteins, vegetables, and even starches like rice. Mastering the various uses of this versatile condiment is essential for both Japanese home cooks and lovers of Asian cuisine.
| Use of Teriyaki Sauce | Best For | Benefits |
|---|---|---|
| Marinade | Chicken, beef, pork, seafood, vegetables | Infuses food with flavor, tenderizes |
| Glaze | Grilled or broiled proteins, stir-fried veggies | Adds flavorful, sticky coating |
| Dipping Sauce | Dumplings, spring rolls, tempura, sushi | Allows control over sauce amount |
| Before and After | Chicken, salmon, beef | Maximizes flavor infusion and exterior glaze |
FAQs
Why put teriyaki sauce on before cooking?
Using teriyaki sauce as a marinade before cooking allows the flavor to penetrate into the meat or vegetables. The sauce also tenderizes tough proteins like beef or pork. Marinating results in food that is infused with delicious teriyaki flavor throughout.
Why put teriyaki sauce on after cooking?
Brushing on teriyaki sauce at the end of cooking creates a lovely glazed coating on the exterior of foods. The sugars in the sauce caramelize to a delicious sticky finish. It adds both flavor and visual appeal.
What recipes use teriyaki sauce before and after?
Many recipes take advantage of teriyaki sauce both before and after cooking. Examples include teriyaki salmon, chicken, beef and pork dishes, meat or vegetable kebabs, and more. The dual use maximizes the flavor impact.
What foods work best with teriyaki sauce?
Teriyaki sauce works well with chicken, beef, pork, salmon, shrimp, tofu, and vegetables like zucchini, bell peppers, onions, broccoli, carrots, and mushrooms. Both proteins and veggies absorb the flavor beautifully.
How long should you marinate in teriyaki sauce?
For best results, marinate for at least 30 minutes and up to overnight in the fridge. This gives time for the teriyaki flavor to penetrate into the food fully. Any less than 30 minutes will not infuse as effectively.
Conclusion
Teriyaki sauce can be used before, during, or after cooking to add its signature sweet and salty flavor. Marinating before cooking results in enhanced flavor penetration and tenderization. Glazing during the last few minutes of cooking creates a beautiful sticky coating. And serving as a dipping sauce allows control over the amount of sauce per bite. Experiment to find your favorite way to harness the versatility of this popular Japanese condiment.