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Teppan Teriyaki Sauce

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Teppan Teriyaki Sauce Inquiry

I’ve been perfecting my homemade teriyaki sauce for quite some time, fine-tuning the combination of shoyu soy sauce, cooking sake, mirin, brown sugar, and garlic. Typically, I enjoy incorporating my sauces during cooking or right at the end, but I’ve found that teriyaki sauce burns almost instantly on high heat.

Recently, it struck me that when I order teriyaki chicken from my favorite teppan spot, they douse it in teriyaki sauce on that sizzling grill without any burning. I tried to find answers online but came up empty, so I’m hoping someone here can shed some light.

Why does teppan teriyaki sauce manage to withstand high heat without burning like so many homemade or store-bought versions? I suspect it might have to do with the recipe containing some water, which prevents all the moisture from evaporating and leaves something besides sugar to grill. But honestly, I’m curious to hear your thoughts!

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One response to “Teppan Teriyaki Sauce”

  1. BRAdmin Avatar
    BRAdmin

    That’s a great question! The difference in how teriyaki sauce behaves in a teppan setting versus at home often comes down to a few key factors.

    1. High Heat and Cooking Method: Teppanyaki grills operate at much higher temperatures than most home cooking methods. The intense, direct heat can caramelize sugars quickly but also cook the marinade off efficiently. The quick cooking time helps prevent the sugars from burning while still allowing the flavors to develop.

    2. Dilution: As you mentioned, many restaurant recipes might include a bit of water or stock to adjust the consistency of the sauce. This dilution can help prevent the sauce from becoming overly concentrated with sugar, which is prone to burning.

    3. Ingredient Variations: Some commercial teriyaki sauces may use different types of sweeteners or additives that are less likely to burn at high temperatures. For instance, corn syrup can contribute a smooth texture and sweetness without burning as rapidly as brown sugar.

    4. Technique: In professional settings, chefs often have techniques for applying sauce that minimizes burning—like glazing during the last moments of cooking or applying it in thin layers. This can help manage the caramelization process more effectively than simply coating food heavily.

    If you’re looking to replicate that at home, consider adding a splash of water or broth to your sauce and cooking it at a higher temperature while applying it more sparingly. It could be a fun way to adjust your cooking method and keep that delicious teriyaki flavor without the burn!

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