Oatmeal Teriyaki

The Japanese, I am told, rarely buy teriyaki sauce because it’s so easy to make — essentially, it’s sweetened soy sauce. I’ve made it, using Japanese recipes, and it’s much simpler tasting than American teriyaki. The literal translation of the name is  てり (te.ri, shining) やき (ya.ki, cooked), probably because of the glazed appearance of food that’s been marinated in it.  This morning I decided to see how well it does in oatmeal. I used beef broth as the liquid, to blend with the sauce, to which I added a measuring tablespoon of sauce. As with soy sauce, you want to be careful not to overdo it.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of beef broth, one tablespoon of teriyaki sauce.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove. Wait until you taste it before you add extra salt, because the teriyaki sauce contains quite a bit.

Results: Not bad. Kirai Janai, as the Japanese would say — I don’t dislike it. The teriyaki sauce adds an almost burned edge to the beef broth. I might just try chicken next time.

Rating: *****

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