Kōmi, Gluten Free Teriyaki Sauce, 1L
A ready teriyaki glaze in a one-litre bottle, built for the grill and the pass.
Kōmi Teriyaki Sauce is a finished sweet soy glaze. Brush it on in the last minutes of cooking and it lacquers chicken, salmon, tofu and aubergine to a glossy, caramelised shine. There is no soy and mirin to reduce from scratch, so the result is the same every service. The litre bottle is sized for a working kitchen.
Why Chefs Choose This
- Gloss on the pass: it caramelises to a clean, even shine under the grill or in the pan.
- Ready to use: no reducing or seasoning; pour, brush and cook.
- Balanced: sweet and savoury held in check, so it flatters food rather than smothering it.
- Kitchen-sized: one litre covers a lot of covers, and the bottle pours cleanly into a squeezy or a pot.
How to Use
- Teriyaki classics: brush over yellowtail, salmon or chicken thighs in the final minutes of grilling.
- Marinade: coat chicken, tofu or aubergine ahead of the grill, then wipe off the excess before high heat.
- Cross-cuisine: glaze wings, pork belly, ribs or a burger patty.
- Dip and dressing: loosen with a little water or rice vinegar for a dipping sauce or a dressing for noodle salads.
Teriyaki (照り焼き) joins teri (照り, "shine" or "lustre") and yaki (焼き, "grilled"). In Japan it names a technique rather than a bottled sauce: food grilled or pan-fried and basted with a sweet soy tare (たれ, sauce) until it catches the light. The classic is fish, buri no teriyaki (yellowtail), and chicken teriyaki is a home-cooking staple. The tare traditionally starts as soy sauce and mirin, sweetened and reduced. The thick "teriyaki sauce" now found on menus around the world grew out of that method. Kōmi is SushiSushi's own label for Japanese kitchen staples.
Learn more: Japanese Sauces
More from Kōmi: Kōmi Japanese tamari soy sauce, 1L and Kōmi soy sauce sachets (x400).
What does teriyaki sauce taste like?
Sweet and savoury in roughly equal measure. The first thing you get is a rounded sweetness, then the depth of soy, with no raw, sharp edge. It is thicker than a pouring soy, closer to a glaze, so it clings to food rather than running off. Under heat the sugars caramelise to a glossy, slightly sticky finish with a little char at the edges, which is exactly what you want on grilled chicken or fish.
Product Details
| Type | Teriyaki sauce (照り焼きのたれ, teriyaki no tare: sweet soy glaze) |
| Brand | Kōmi |
| Origin | Japan |
| Volume and Format | 1L plastic bottle |
| Best Used As | Glaze and marinade for grilled meat, fish and tofu |
Is teriyaki the same as a soy glaze?
They overlap. Teriyaki is a specific style of soy glaze, sweetened and reduced so it shines on grilled food. A plain soy glaze can be savoury only; teriyaki always carries the sweet side. This one is finished as a ready glaze, so you can brush it straight on rather than reducing soy and mirin from scratch on the pass.
When should I brush teriyaki on during cooking?
Late. The sugars in teriyaki catch and burn over direct heat, so cook your protein most of the way first, then brush the glaze on in the final minutes and let it caramelise. Build it in two or three thin coats for a deeper lacquer rather than one heavy one. As a marinade it can go on earlier, but wipe off the excess before high heat to avoid scorching.
How should I store teriyaki sauce after opening?
Keep the bottle refrigerated once opened and use it within the period stated on the pack. Wipe the neck and reseal tightly to keep it clean and pourable. Pour what you need into a pot rather than dipping a used brush back into the bottle; it keeps the sauce good for longer across a busy service.
SKU : K0001