Journal — Rice
A Sauce That Isn't Quite Teriyaki
Yuki Gomi, chef, teacher and friend of The Wasabi Company, talks us through why sake is ideal for steaming seafood. See more from Yuki at Japanese Food. Simply. Main photo by Keiko Oikawa. Yuki on teri, teriyaki, and the sweet-salty glaze that makes a bowl of rice disappear. Ask five Japanese mothers how to make teriyaki and you’ll get five different answers. “A splash of soy sauce.” “Some mirin.” “A little sugar.” “Enough sake.” Most won’t measure a thing. Some will tell you their family adds grated ginger, or garlic, or a spoon of honey, or oddly, I’ve seen in...
