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 (タレ?), 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 during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles.
The tare (タレ?) is traditionally made by mixing and heating soy sauce and 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 spring onions. (based on Wikipedia)
INGREDIENTS:
- 2 lbs. Pork spareribs
- Kikkoman Teriyaki Baste & Glaze Sauce
HOW TO COOK:
1. Tenderize the ribs on low heat by boiling for about 1 hour to 1 hour and 15 minutes. Prick the meat with a fork to check desired tenderness.
2. Remove meat from pot and marinate in Teriyaki sauce for about 30 minutes. You will probably use close to half a bottle. Thin the teriyaki sauce with a little bit of water until slightly runny.
3. Heat up about 1 tablespoon of oil in a pan. Brown the ribs on all sides on high heat. Add the marinade. Stir the ribs well into the sauce until it thickens and adheres to the ribs. Serve immediately.
SOURCE: theredgingham.com
IMAGE: motherthyme.com
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