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The Most Popular Uses for Teriyaki Sauce

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Teriyaki is one of the most common marinades in westernized Asian cuisine. Over the years, professional and amateur chefs alike have used this coffee-colored, tangy sauce in various ways. Teriyaki is mainly a mixture of soy, sake, and other sweeteners, making it the perfect addition to many dishes. Here are some of the most popular uses for teriyaki sauce.

Used as Potsticker Dipping Sauce

Potstickers are pieces of dough generously stuffed with pork and various vegetables. You cook potstickers by steaming or boiling the meat-filled dough in water. While teriyaki often acts as a marinade, you can also use it as a sauce to dip your potstickers. The teriyaki dip adds a tangy flavor to the dish.

Added to Stir Fry

A stir-fry is a well-known Chinese dish that features rice (or noodles), meats, and vegetables fried together in a pan. You can add teriyaki sauce to the mix as the meal cooks, coating the meat and vegetables in a thick layer to give them a glossy look and delicious flavor.

Used as Meat Marinade

Teriyaki works well as a basic marinade for various meats, including chicken, pork, and salmon. You can soak any piece of meat in teriyaki for upwards of two hours to develop a deep flavor. In addition, you can cook meats marinated with teriyaki in other ways, such as baking and grilling.

Added to Cocktails

It might be hard to believe, but a teriyaki cocktail exists, and it’s pretty popular. The drink is called Teriyaki Tuaci, and it features a mixture of soy sauce and vanilla citrus liqueur.

Used to Season Beef Jerky

Beef jerky comes from lean beef cuts that undergo a drying and salting process to prolong freshness. You can find beef jerky in numerous flavors, including teriyaki. If you’re on the daring side, you can cure and season your own by learning more about how jerky gets its taste.

Some of the most popular uses of teriyaki sauce are commonplace, while others are pretty surprising. But no matter how you use it, teriyaki sauce remains a versatile staple in Asian-inspired cuisine that can take any dish (or cocktail) to another level.

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Written by Richard Agama

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