Qu'est-ce que le/la/l'Teriyaki Baste ?
A thick, flavorful sauce for marinating, glazing, or basting, typically made with soy sauce, mirin, sake, and sugar.
Quel goût a le/la/l'Teriyaki Baste ?
Le/La/L'Teriyaki Baste a un goût umami, sweet, salty, ginger, garlic avec des arômes savory, sweet, fermented (soy), allium.
- Taste
- Umami, Sweet, Salty, Ginger, Garlic
- Texture
- Viscous, Smooth, Sticky
- Aroma
- Savory, Sweet, Fermented (Soy), Allium
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
Per 2 tbsp (30g)Le secret du chef
Reduce teriyaki baste gently over low heat to intensify flavor and achieve a thicker, more adherent glaze for proteins.
Substituts & Proportions pour Teriyaki Baste
Le meilleur substitut pour le/la/l'Teriyaki Baste est Soy Sauce + Mirin + Sugar, à utiliser dans un rapport de 1:1:1 to taste. Best for replicating the core sweet-savory flavor and some viscosity.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Soy Sauce + Mirin + Sugar Meilleur | 1:1:1 to taste | Best for replicating the core sweet-savory flavor and some viscosity. |
| Hoisin Sauce | 1:1 | Good for glazing and adding rich, sweet-savory notes, though distinct flavor. |
| Worcestershire Sauce + Honey | 1:1 (small amounts) | A quick savory-sweet glaze alternative in a pinch, less Japanese flavor. |
Comment choisir et conserver le/la/l'Teriyaki Baste
Look for brands with natural ingredients, less high-fructose corn syrup, and lower sodium options.
Quels accords culinaires avec le/la/l'Teriyaki Baste ?
- Chicken
- Salmon
- Beef
- Tofu
- Stir-fries
- Rice
- Vegetables.
Questions fréquentes
Quel goût a le Teriyaki Baste ?
Umami, Sweet, Salty, Ginger, Garlic Savory, Sweet, Fermented (Soy), Allium
Quel est un bon substitut pour Teriyaki Baste ?
Le meilleur substitut est Soy Sauce + Mirin + Sugar (1:1:1 to taste). Best for replicating the core sweet-savory flavor and some viscosity.
Comment choisir et conserver le Teriyaki Baste ?
Look for brands with natural ingredients, less high-fructose corn syrup, and lower sodium options.