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Teriyaki Sauce 300 ML

AED 930

This sauce is popular all around the world with its dark, bold, savory-salty-sweet flavor with lots of umami undertones. Its primary ingredients include soy sauce, brown sugar, garlic, ginger, honey and mirin. The word teriyaki refers to both a Japanese cooking technique as well as to the sauce. Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled and that is where this sauce comes into use.

Razmin Teriyaki sauce is most often used as a marinade or a glaze for meats and fish. It is best known for its combination with grilled chicken, but it also works in the oven or broiler, in a skillet on the stovetop, in a slow cooker, and in a wok for stir-frying. Inspired from the popular Japanese sauce, Razmin teriyaki sauce strikes an ideal balance between flavor and consistency. Most commonly used as a cooking sauce, it can serve as a dipping as well. It appears dark and glossy, and tastes moderately umami. The sauce has a flavorful variation of sweet and sugar along with a subtle savory hint of spice. It adds a rich taste to Asian meat dishes. It allows you to prepare a hearty meal of glazed chicken, beefsteaks, grilled fish and more.

Ingredients:
Water, Soy Sauce, (water, soybean, wheat, salt), Sugar, Vinegar, Spices, Color (E150c), Flavor enhancer (E635), Stabilizer (E415), Preservative (E211), Contains Soy, Wheat, Celery (Fennel, Cumin)

Size(s)
300 ML

Out of stock

Categories: ,

Description

Available Recipes

Teriyaki Chicken

Teriyaki Chicken

Teriyaki Chicken is a super easy chicken recipe cooked in 10-minutes with no marinading!
Crispy skinless chicken thighs stir-fried and swimming in a Razmin teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese Teriyaki Chicken recipe and makes it absolutely addictive!
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Ingredients
  

  • 1.3 Pounds Skinless Boneless Chicken Thighs (600 grams) Cut into 1-1/2-inch pieces
  • 1 Tablespoon Cooking Oil
  • 4 Tablespoons Razmin Teriyaki Sauce
  • 1 Tablespoon Razmin Dark Soy Sauce
  • 1 Tablespoon Vinegar
  • 1 Tablespoon Razmin Sesame Oil Optional (adds a wonderful flavour)
  • 2 Teaspoons Garlic Minced (2 cloves)
  • 1 Green Onion Stem Sliced to garnish
  • 4 Cups Broccoli Florets Lightly steamed
  • 1 Teaspoon corn starch (or corn flour) mixed with 2 teaspoons water Only if needed

Instructions
 

  • Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
  • In a small jug or bowl whisk together the soy sauce, sugar, vinegar and sesame oil to combine. Set aside.
  • Add the garlic to the centre of the pan and sauté until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook,while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).
  • Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.

Notes

  • Replace garlic for 1/2 teaspoon minced ginger. You can also use both if you wish.
  • If for some reason your sauce has not thickened, quickly whisk in the corn starch /water mixture and continue stirring until syrupy.
  • Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.

Teriyaki Salmon

Teriyaki Salmon

A must-keep Teriyaki Salmon recipe with an authentic Razmin Teriyaki Sauce. Serve the delicious salmon with fluffy rice, miso soup, and a side of grilled asparagus for a healthy dinner!
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Ingredients
  

  • 2 Fillets Skin-on Salmon Fillet  (½-¾lb, 227-340 g; ½-¾" (1.3-2 cm) thickness, the skin will hold the flesh together while cooking
  • ½ Teaspoon Salt
  • ⅛ Teaspoon Freshly Gound Black Pepper
  • 1 Tablespoon All-purpose Flour (Plain Flour)  (Coating the fish with flour helps to keep the nice umami and juice inside the fish. Also, the texture will get crispy and absorb the sauce nicely.)
  • ½ Tablespoon Cooking Oil
  • 1 Tablespoon Unsalted Butter
  • 4 Tablespoons Razmin Teriyaki Sauce

Instructions
 

  • Gather all the ingredients.
  • Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.
  • Sprinkle½ Tbsp of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of the flour on the other side. Gently remove the excess flour.
  • In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove it from the heat temporarily.
  • Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, or until the bottom side is nicely golden brown, and then flip.
  • Cover with a lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.
  • Add Razmin Teriyaki Sauce to the pan and increase the heat a little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
  • When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.

Additional information

Weight 300 g

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