Teriyaki Sauce
No way? You can make Teriyaki Sauce SO easily...with whey. It will keep for ages and will ferment slightly giving it a richer flavour. So yes whey.
I love to whip up a batch of this quickly, then marinate chicken or beef before grilling … but feel free to use it in all and sundry as required in recipes of choice. Works a charm, and totally keeps in the fridge (due to the whey) for weeks -- no way? Yes whey!
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Need
- 30 Grams fresh ginger peeled
- 4-5 cloves garlic
- 40 Grams honey
- 30 Grams sesame oil toasted
- 40 Grams Chinese cooking wine
- 30 Grams rice wine vinegar
- 200 Grams tamari or soy sauce
- 1-2 Tablespoons liquid whey (liquid from plain yoghurt)
Do
- 1
Place ginger and garlic into Thermomix bowl and mince 6 sec/speed 6.
- 2
Scrape down sides of bowl and add remaining ingredients. Blend 10 sec/speed 10.
- 3
Warm 2 min/37°C/speed 3.
- 4
Pour into sterilised jar and leave on the kitchen bench for 24 hours before refrigerating.
- 5
Can be used immediately, but develops more flavour over time.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
