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Teriyaki Sauce

Nutritional Information

1 cup, teriyaki sauce

  • Calories 242
  • Calories from Fat 0
  • Amount%DV
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 0mg0%
  • Sodium 11039mg460%
  • Potassium 648mg19%
  • Total Carbohydrate 45.94g15%
  • Dietary Fiber 0.3g1%
  • Sugars 37.61g
  • Protein 17.08g34%
  • Calcium 7mg1%
  • Iron 27mg150%
  • Vitamin A 0%
  • Vitamin C 0%

Teriyaki Sauce on Wikipedia:

This article contains Japanese text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of kanji and kana. Chicken teriyaki.

Teriyaki (kanji: 照り焼き; hiragana: てりやき) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while meat – chicken, pork, lamb and beef – is more often used in the West. Other ingredients sometimes used in Japan include konjac and squid.

The word teriyaki derives from the noun teri (照り?), which refers to a shine or luster given by the sugar content in the tare, and yaki (焼き?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.

The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.

Teriyaki can also be served cold, as it often is in bento menus.

Teriyaki sauce

In non-Japanese cultures, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.

Teriyaki burger

Teriyaki burger (照り焼きバーガー?) refers to a variety of hamburger, created by Japanese chain Mos Burger in 1973. According to the recipe, the tare is poured into the bread in limited quantities and coupled with lettuce, endowing it with its strong, yet sweetish, flavor. Since the late 1980s