Teriyaki is a traditional Japanese dish of sweet and savory meatballs with a fried egg inside.
Teriyakas are traditionally served at home in Japan, but you can make them in a restaurant or even in your kitchen.
The process involves cutting the meat and cooking it in the same saucepan.
You can use the same ingredients as for the Japanese version, but it should be done in a pot that’s deep enough so that the meatballs will cook evenly.
Once you’ve made the sauce, it’s time to assemble it.
First, pour the ingredients into the pot.
You’ll have to boil the rice, which is a big part of the process.
When the water boils, the rice will soften and turn brown.
That’s when you start to use the spices.
Mix them with rice vinegar, soy sauce, garlic powder and ginger, then add the meat.
Stir to coat the meat with the sauce.
The rice and meatballs should be thick, but not too sticky.
Then add some fresh ginger and soy sauce.
You may need to add a bit more to the sauce than you think.
Stir again to make sure the meat is coated.
The meatballs are done when they’re brown and the sauce thickens.
Serve them warm with a side of rice or vegetables.
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