Did dinner at Silk Route in Koregaon Park, and for a change, tried the (rather limited) Japanese menu. I loved the sushi, though not everyone favours the taste. But what was really great was the Teriyaki dishes. They inspired me to do some researching and experimenting, and discovering that really it wasn’t that difficult to make. Of course, I don’t know where in Pune I can get genuine Teriyaki sauce ingredients, (must admit I didn’t try too hard, if I loose the mood I may not get down to it) but I made do with a few interesting combos.

Teriyaki is a combination of teri, which means shine, and yaki which is the grilling and constant basting method used to cook chicken, meat or chicken.

Teriyaki sauce is actually made with mirin, a sweetish rice wine of lower alcohol content than sake. Below is the actual recipe for teriyaki sauce, but as I said, I didn’t even know where to start searching for sake, let alone mirin.

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TERIYAKI SAUCE - The Real McCoy
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INGREDIENTS
1/2 cup shoyu (Japanese soy sauce)
1/2 cup sake
1/2 cup mirin
1/4 cup granulated sugar (can add more to taste)

PREPARATION
Mix and heat to dissolve sugar. Let cool.

Tip : Anything you marinate in teriyaki sauce should ideally be kept overnight, in the refrigerator, and certainly no less than 4 hours.

Great Teriyaki Recipes

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