Teriyaki is the gateway sauce to fast and varied meals
Teriyaki is the gateway sauce to fast and varied meals
by Served_With_Rice
3 Comments
Served_With_Rice
Teriyaki sauce is super simple to make. Mirin, sugar, soy sauce reduced in a pan. Make a whole bunch of it, keep it in a squeeze bottle in your fridge, and watch your cooking efficiency explode.
While waiting for rice to cook, sear your protein of choice, deglaze pan with teriyaki sauce. Return protein and toss to coat. If you have the stovetop space you could be doing your vegetables in another pan in parallel, or you could stir fry your veggies in the teriyaki-y pan to both season the veg and clean the pan at the same time.
Dinner is done when the rice is ready, and because you can probably sear more protein than you can eat in one meal you have leftovers for lunch tomorrow.
This method doesn’t have the sheer efficiency of a huge braise or roast, but just knowing that it won’t take you all day removes that psychological barrier to prepping and gives you low-effort options on weeknights.
1. Start cooking rice in a rice cooker 2. Sear mackerel on both sides until cooked through and reserve 3. Wash and cut vegetables while waiting for mackerel to cook. Stir fry vegetables in the same pan (this has the additional function of also cleaning out your pan). Reserve. 4. Simmer soy sauce, mirin and sugar in the pan until combined. Taste and adjust seasoning. If making extra sauce, reserve now. 5. Return mackerel fillets to pan, tossing to coat. 6. Optionally, sear mackerel with a kitchen torch to create some charred flavour, and garnish with a sprinkle of sesame seeds. 7. Construct your rice bowl and serve.
Edit: formatting
carolinabbwisbestbbq
My biggest hold up is I rarely get rice just right without a rice cooker
Plastic-Resist1109
is that white stuff at the bottom tofu? if so, what’s the green sauce on top of it?
3 Comments
Teriyaki sauce is super simple to make. Mirin, sugar, soy sauce reduced in a pan. Make a whole bunch of it, keep it in a squeeze bottle in your fridge, and watch your cooking efficiency explode.
While waiting for rice to cook, sear your protein of choice, deglaze pan with teriyaki sauce. Return protein and toss to coat. If you have the stovetop space you could be doing your vegetables in another pan in parallel, or you could stir fry your veggies in the teriyaki-y pan to both season the veg and clean the pan at the same time.
Dinner is done when the rice is ready, and because you can probably sear more protein than you can eat in one meal you have leftovers for lunch tomorrow.
This method doesn’t have the sheer efficiency of a huge braise or roast, but just knowing that it won’t take you all day removes that psychological barrier to prepping and gives you low-effort options on weeknights.
**Example: Teriyaki Mackerel** (source recipe [here](https://servedwithrice.com/teriyaki-mackerel-bowl/))
**Ingredients:**
* Mackerel filets
* Soy sauce
* Mirin
* Sugar
* Vegetable of choice
* Rice
**Instructions:**
1. Start cooking rice in a rice cooker
2. Sear mackerel on both sides until cooked through and reserve
3. Wash and cut vegetables while waiting for mackerel to cook. Stir fry vegetables in the same pan (this has the additional function of also cleaning out your pan). Reserve.
4. Simmer soy sauce, mirin and sugar in the pan until combined. Taste and adjust seasoning. If making extra sauce, reserve now.
5. Return mackerel fillets to pan, tossing to coat.
6. Optionally, sear mackerel with a kitchen torch to create some charred flavour, and garnish with a sprinkle of sesame seeds.
7. Construct your rice bowl and serve.
Edit: formatting
My biggest hold up is I rarely get rice just right without a rice cooker
is that white stuff at the bottom tofu? if so, what’s the green sauce on top of it?