Join guest chef Bonnie Chung to learn how to make the slightly sweet, a little sticky, and richly savory sauce-- teriyaki!
DurationOnce you’ve made your very own teriyaki sauce, you’ll never go back to store-bought again. Slightly sweet, richly savory and just the right amount sticky, teriyaki makes a delicious and easy marinade, dipping sauce or stir-fry sauce.
It’s so versatile that you’ll want to have a jar of it on hand at all times. Luckily, guest chef Bonnie Chung is back to show you how to make your own in no time and how to use it on virtually any protein—like chicken thighs, prawns, salmon, tofu.
You’ll also learn about the history and culture surrounding teriyaki, which literally refers to any food that has been marinated in a sweet soy sauce and then cooked. All over Japan, yakitori joints serve up meat, fish, tofu and vegetables that have been given the teriyaki treatment.
To round out your teriyaki dinner, Bonnie will also teach you some traditional sides that are perfectly engineered to complement the sweet richness of teriyaki sauce: ginger cucumber salad, caramelized shallots and perfect steamed rice.
Garnished with spring onion and a finishing drizzle of teriyaki sauce, the plate you’ll have by the end of this workshop will be as enticing as any order from your favorite Japanese restaurant.
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