ترییاکی چیست؟ روش پخت تری یاکی چگونه هست؟
ترییاکی (به کانجی:照り焼き؛ به هیراگانا:てりやき) یک شیوه پخت و پز است که در آشپزی ژاپنی بهکار میرود. در این شیوه، مواد خوراکی را پس از خواباندن در سس سویای شیرین، کباب میکنند. ترییاکی در بیشتر رستورانهای امروزی ژاپنی سرو میشود.ماهی (از جمله عنبرماهی ژاپنی، مارلین، تُن جهنده، آزاد، قزلآلا و ماکرل) ماده اصلی این غذا در ژاپن است، در حالیکه در کشورهای غربی، گوشت (از جمله جوجه، خوک، بره و گاو) اصلیترین ماده تشکیلدهنده ترییاکی به شمار میرود.
گیاه کانجک (Konjac) و ماهی مرکب دیگر موادی هستند که برخی اوقات در پخت این غذا در ژاپن بهکار میروند.
کلمه ترییاکی ترکیب شده از واژههای "تری" (照り) که به درخشندگی حاصل از مواد تشکیل دهنده شکر اشاره میکند و "یاکی" (焼き) است که به شیوه آشپزیِ کباب کردن و سرخ کردن اشاره میکند.
tare به شیوه ی سنتی به وسیله ی حرارت دادن و مخلوط کردن سس سویا، ساکی یا میرین و شکر یا عسل درست میشود. سپس سس به قدری جوشانده میشود تا به اندازه ضخامت مطلوب کاهش پیدا کند آنگاه آن را به گوشتی که قرار است کباب یا جوشانده شود، میمالند. گاهی اوقات زنجبیل نیز به آن اضافه شده و غذای نهایی با پیاز سبز تزیین میشود.
tare به شیوه ی سنتی به وسیله ی حرارت دادن و مخلوط کردن سس سویا، ساکی یا میرین و شکر یا عسل درست میشود. سپس سس به قدری جوشانده میشود تا به اندازه ضخامت مطلوب کاهش پیدا کند آنگاه آن را به گوشتی که قرار است کباب یا جوشانده شود، میمالند. گاهی اوقات زنجبیل نیز به آن اضافه شده و غذای نهایی با پیاز سبز تزیین میشود.
Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.
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.
The tare (タレ) is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honring onions) (see tare).
Teriyaki sauce
In North America, any dish made with a teriyaki-like sauce is described using the word teriyaki. This often even includes those using foreign alternatives to sake or mirin, such as wine, or with added ingredients, such as sesame or garlic (uncommon in traditional Japanese cuisine). The sauce used for teriyaki is generally sweet, although it can also be spicy. Pineapple juice is sometimes used, as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki.[1] Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.
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.
The tare (タレ) is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honring onions) (see tare).
Teriyaki sauce
In North America, any dish made with a teriyaki-like sauce is described using the word teriyaki. This often even includes those using foreign alternatives to sake or mirin, such as wine, or with added ingredients, such as sesame or garlic (uncommon in traditional Japanese cuisine). The sauce used for teriyaki is generally sweet, although it can also be spicy. Pineapple juice is sometimes used, as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki.[1] Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.