Ingredients for teriyaki sauce
- a little piece of ginger
- a little piece of garlic
- 1 tsp sesame oil
- 2 tsp olive oil
- 50 g brown sugar
- 150 ml soy sauce
- 150 ml mirin
- 50 ml sake
- 1 tsp sesame seeds
cut a little piece of ginger and a little piece of garlic. make sure they are small as they both have quite a strong flavor.
put pan on medium heat and pour oil in it. add in the ginger and garlic and let them stay for a minute to let them exchange flavor,
stir in the sugar, let it melt and caramelize a little bit and the add all your liquids (soy sauce, mirin, sake). at this point the caramel solidifies, so keep on stirring until it dissolves completely again.
lower the temperature and reduce it down to much thicker sauce. this will take you about 15 to 20 minutes. the longer you leave it the thicker it gets.
add in the sesame seeds and let cool down.
thin teriyaki sauce is usually used as a dip while thick teriyaki sauce is used for glazing.
Ingredients for the tuna - 2 people
- 200 g of sashimi quality tuna
- soy sauce
- black & white sesame seeds
- onion sprouts
- spring onion (optional)
start seasoning the tuna by rolling it into the soy sauce. then brush wasabi all over it. generously sprinkle the sesame seeds on the tuna to form the crust.
put a pan on medium-high temperature and add some vegetable oil. put your tuna in it and leave it for about 30 seconds on each side, or until the sesame seeds get a nice toasted color.
cut the tuna in nice rather thick slices. serve with teriyaki sauce, some spring onions and some onion sprouts.