A warm teriyaki funk coliseum is the ultimate in comfort food.
Teriyaki funk is one of my faves. This is a a teriyaki funk coliseum to take you to Tokyo. There’s commodity about that sweet and savory sauce on funk that gets me every time. A really good coliseum of teriyaki funk reminds me of eating skewer after skewer of yakitori in the narrow aft alleys of Tokyo.
What's teriyaki funk?
Teriyaki is a cuisine fashion used in Japanese food – foods are brushed with a glaze of sake, marin, soy sauce, and sugar, also either grilled or embrangled. Teriyaki means glazed and grilled – teri meaning candescent/ glazed and yaki meaning grilled. In Japan, traditional teriyaki funk is n’t as saucy as we know it in North America – it’s simply glazed funk.
How to make teriyaki funk
Cook the funk. smoothly stroke the funk dry and cook in a dry visage over medium heat. Medium heat will sluggishly render out the funk fat from the skin and confit the funk, making it incredibly juicy and wettish. When the skin is crisp and brown and the funk is substantially cooked through, flip it over to cook the other side.
Make the sauce. While the funk is crisping up, make the sauce by combining sake, mirin, soy, and sugar in a small pot. poach to slightly reduce also whisk in a cornstarch slurry to cake. Set away.
Serve. After the funk is cooked, slice it up and make it rain teriyaki sauce. Enjoy with ethereal white rice, cucumbers, and heated sesame seeds!
What's teriyaki sauce?
Teriyaki sauce is a simple Japanese sauce made from just 4 constituents sake, mirin, soy, and sugar. Traditionally it’s on the thinner side, but still thick enough to oat. Classic teriyaki sauce thickens naturally because the sugars caramelize. Teriyaki sauce is incredibly easy to make at home and once you make it formerly, you ’ll noway get store branch teriyaki sauce again. You can use it with stir feasts and for funk teriyaki, of course.
