Teriyaki Sauce

Teriyaki sauce was the distinguishing ingredient of a chicken dish prepared by Stephan. Slow cooked melt in the mouth chicken was steeped in the sauce and accompanied by yellow rice.

Teriyaki sauce is a delicious light sauce with the soy giving it a distinct aroma of Far Eastern cooking. Water and then soy sauce are the main ingredients by volume usually in a one to one, or a one (soy) to two water relationship. The sauce recipes vary from the very simple, consisting of soy sauce, water, cornstarch and honey or syrup to some including rice vinegar, pineapple, garlic and ginger.

Soy Sauce and Teriyaki Sauce

Thus soy sauce is that which gives Teriyaki sauce it's yeasty, meaty aroma. There are many kinds of soy sauce in the world as it has been used for over a thousand years in Asian cooking. Making soy sauce often uses a kind of fermentation process but heat reduction processes are also used.

Japanese styles of soy sauce can be made of dry, green or black soybeans, wheat or barley flour and salt. The protein in the soy beans and the carbohydrates in the grains both ferment to give it its distinct flavor. The fermentation is controlled by the salt in the water. At particular concentrations salt, sugar and acid (also produced by fermentation) are known to inhibit Clostridium botulinum, a bacteria producing a toxin deadly to humans. Salt’s preservative properties and the prevention of food poisoning through eating salted, sour and fermented foods are used similarly all around the world, in the production of Sauerkraut, pickles, olives, Kimchi (Korea), salted meats and fish and dried meats. Clostridium is found in honey and babies, who have weak stomach acid, should not be fed raw honey. However the existence of this bacteria would have been unknown to the ancients who developed the recipes. The beneficial preservative properties of the right amount of salt, sugar or acid would have been discovered by trial and probably fatal error.

In some methods of soy sauce production, green beans and flour are ground to a paste, encouraged to go mouldy and then dried. After this they are fermented in water with salt. In Malaysia sweet soy sauce can be made with spices such as ginger, garlic, bay, cumin and coriander and produced by boiling for a long period with oily candle nut, sugar and salt to produce a liquid that is preserved by the sheer concentration of its ingredients.

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