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Easy Teriyaki Sauce recipe in 10 mins

8 Oct Teriyaki sauce -

I just got back from Japan. Mr T and I had a big eating trip and I only had Teriyaki once.  The only time I had teriyaki was when we had yakitori. Even then, it was a yakitori chain. This made me curious: Is teriyaki an authentic Japanese ingredient or a western invention of an eastern cuisine, just like admiral chicken in the US?

I could not find any official source but all my googling leads me to the definition of “Teriyaki”as a cooking method where meat are marinated in seasoned soy sauce and grilled. One thing for sure Teriyaki is a Japanese word. “Teri” refers to the shiny coat on the meat created by the sugar in the sauce and “Yaki” means grilled.

Some articles alluded to the fact that it is created outside Japan by Hawaiians of Japanese descent. Others suggested is a cooking method invented in Japan during 17th century, when Japan underwent an urbanisation. During this time, they were exposed to new ingredients and new cooking technique which give rise to “teriyaki”. In any case, Teriyaki was not as widely featured (almost non-existent) in Japan as compared to outside Japan.

Anyway, I have always make my own Teriyaki sauce ever since I got Harumi Kurihara cookbook – Harumi’s Japanese Home Cooking. Teriyaki sauce is easy to make. It can be made in a batch and store in an airtight container for weeks. The sauce can be to marinate meat, fish and even Tofu or even used on stir fry to spruce up a quick mid-week meals.



She has simplified Japanese home cooking making it possible for non-Japanese to create japanese dishes outside Japan. I recommend anyone who is interested in cooking homely Japanese food to check out the recipes.

Cooking time: 5 mins
Preparation time: 5 mins

1/2 cup Mirin
1 cup soy sauce
1/2 – 1.5 tbsp brown sugar (depending on how sweet you prefer)



  1. Pour mirin into a pot and cook over low hear for 1-2 minutes
  2. Add brown sugar and soy sauce into miring and cook for another minute or so, or until desired consistency


  1. For thicker consistency, simply cook for a longer time over low heat
  2. This seemingly easy recipe relies on japanese soy sauce – kikoman
  3. Using brown sugar will give the teriyaki sauce more character with a smokier flavour as compared to regular castor sugar
  4. If mirin is not available, rice wine can be used as a substitute


Teriyaki sauce -


Peach Melba Buttercream Pudding with Seasonal Fruits

4 Dec

Christmas is around the corner. This is the time where everyone is travelling oversea. I was thinking this might be the year where I can finally have 4 weeks off and fly overesea just like most people I know, but guess not. I wasn’t allow to extend my leave… 😦

Just before everyone part way – until we will see each other again in January – on Saturday we had our Christmas party that was planned almost 3 weeks ago.

This Christmas party is planned with a twist. I knew all of us can be a Masterchef when we are inspired. Hence everyone has to bring a dish and everyone in the party will vote for their favourite dish. We have 3 entrees, 2 mains and 3 desserts. ( one of the guys pull out from mains ).

I was allocated to make a dessert. I agonised for weeks on what to make. I wanted to challenge myself yet I knew I didn’t want to disappoint the party for bringing a dish that was still a work in progress and is not my best. I try not to overwhelm myself with an overly complicated dish driven with advanced techniques. Afterall, I have only learnt the difference between a whipping cream and a whipped cream. Mr T says, I should try to avoid any dish that requires oven for now… 😦 (I haven’t have much luck with my baking recently, after a failed attempt on my cheese souffle)

I finally opt to make a pudding like dish, plus I get to try gelatine, which I never have experience on. It doesn’t requires alot of technique but I can still produce something pretty. I didn’t win with this pudding I made, but it was a crowd pleaser. I received a few positive comments and everyone wiped off their portion even though we all have reached our limits.

I found this recipe from Delicious – Simply the best.

The idea is a layer of buttermilk pudding and a layer of peach jelly. I think this will also works well with mango instead and I will try that 1 day, especially when this is the mango season. Also, experiment the finishing fruit pieces. Try kiwi. Try adding passionfruit pulps to the fruit pieces. Try crunchy fruits like apples or fruit jellies. Have fun trying!

(Photo taken by Claire)

My variation

I have reduced the sugar, as I would like the sweetness to come from the fruit pieces and the peach melba. Also, I don’t like dessert that is too sweet and sugary.

I have also reduced the size of each serving which is just right for each of us, with all the food we have to eat and already eaten, the buttermilk pudding can be overwhelming for the already filled tummies.

Also, I would think using canned peaches will also be much more convenient, so one won’t have to stress about peeling the skin off while having to worry about wrapping KK presents, showering and needing to put on make up – all this in 1 hour.

Peach Melba Buttermilk Puddings with Seasonal Fruits (adapted from Delicious – Simply the best as featured in previous post)

Serves 6 standard glasses or 16 small cups

5 titanium-strength gelatine leaves* (perhaps try it with any gelatine leaves?)

600ml thickened cream

1/2 cup caster sugar

2 tsp vanilla extract

400ml buttermilk

4 ripe yellow peaches (or use canned peaches)

Mixed fruit pieces to fill up the glasses

1) Soak 3 gelatine leaves in cold water for 5 mins to soften.

2) Place the cream, sugar, vanilla and buttermilk in a saucepan over medium heat, stirring to dissolve the sugar.

3) Add the gelatine into the mixture and stir to dissolve. Remember to squeeze excess water out from the leaves

4) Strain the mixture through a sieve, as there are pieces in the buttermilk and we want the smoothest texture in the pudding.

5) Cool slightly and pour the mixture evenly among the glasses that will be used for serving. Set the pudding in the fridge for 3 hours or until it set.

6) Prepare the peach melba by softening the peach in boiling hot water. Cut a small cross on the bottom before adding peaches into hot water. Then remove the skin after it cools.

7) Place the flesh with the stones removed in a blender and puree until smooth. Then pass through a sieve. Meanwhile soften the last 2 pieces of gelatine leaves in cold water.

8) Warm the puree a little and add the last 2 pieces of gelatine leaves into the puree. Stir to dissolve again.

9) Add the peach mixture into the glasses after the 1st layer has set. Return to the fridge for another 2 hours or until set

Further tips

– Use ripped yellow peaches so is easier to peel the skin off after boiling and is much sweeter

– If you don’t have buttermilk, add 1 tbsp white vinegar to 1 class milk and stand for 5 minutes before using to home made buttermilk

– Use canned peaches.

– Passing the peach puree through the sieve is a pain, so allow time. Replacing this with bottled juices will not work as juices from the shops will be in clear liquid which will lose the colour on the 2nd layer.

– Make sure the first layer is set before pouring the 2nd layer or you won’t get the segregation

For people who are wondering who won:

The highly anticipated Mango Mousse

The underdog starter dish – Rockling with Oyster Mushroom and secret sauce


Sunday lunch inspiration

25 Nov

Saturday was a sunny 32 degrees. It is so warm, I was craving for cold soba. Mr T is not a fan of cold soba so I have to find a compromise…

Today, I went through my library of recipe books and came across a Soba noodle with hot-smoked salmon and soy dressing recipe from Delicious – Simply the Best (ABC).

I don’t have hot-smoked salmon so replaced the smoked Salmon with Chicken Teriyaki instead. Another replacement I contemplated was to buy a box of sashimi from a sushi shop and served this chill. Welcome to Summer eating.

Coriander is essential for a refreshing dish.

Ingredients (serves 4)

1/2 cup rice vinegar

2 tbs finely grated ginger

1.5 tbs soy sauce

2 garlic cloves, crushed

1 tsp seasem oil

1/4 cup sunflower oil

270g soba noodles

2 x 150g Teriyaki Chicken (marinate the chicken with Teriyaki sauce and pan fried the chicken)

1 sheet nori seaweed


2 spring onions

2 tsp toasted sesame seeds



Combine vinegar, ginger, soy sauce, garlic and seasme oil in a bowl. Slowly whisk in the sunflower oil and set aside

Cook Soba noodle as per packet instruction

Drizzle dressing and toss to combine.

Garnish with spring onions, toasted sesame seeds and coriander before serving

Is a great looking dish, quick to make, healthy and tasty. Will make this again.

Sunday lunch inspiration

Chicken Teriyaki Soba

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