Mussels and octopus in Teriyaki sauce

Category: Cold meals and snacks

Ingredients
Mussels, octopuses or any seafood	500 g
Spices (bay leaf, black peppercorns, cloves)	taste
Sauce
soy sauce	150 ml
ground ginger	2 tsp
honey	1 tbsp. the spoon
potato starch	2 teaspoons without a slide;
vegetable oil	1 tsp;
dried garlic	1 tsp
cane sugar	4-5 tsp
water (broth)	60 ml
wine vinegar 6%	1 tbsp. spoon (or 100 ml mirin)

Cooking method

Let's imagine that we have a seafood, so we cook like this:
We take any seafood, defrost it, wash it, check it for shell fragments (if there are mussels), put it in a saucepan, fill it with water, add it, put spices depending on the amount of seafood, put it on the fire, let it boil, cook literally for about 5 minutes. broth, we will use it for the sauce. We leave the seafood alone, let it brew. While it is infused, prepare the Teriyaki sauce: pour the soy sauce into a small ladle or stewpan with a thick bottom. Add the mixture of dry ingredients immediately: cane sugar, ginger and dried garlic. Next, pour in a teaspoon of any vegetable oil with a neutral aroma and add liquid honey, stir. Add a tablespoon of vinegar (the original uses mirin - a sweetish rice wine). Dissolve the starch in the broth in which our seafood was cooked, and then pour it into the rest of the sauce (if instead of a spoonful of vinegar you added 100 ml of mirin, the portion of starch should be increased by 1-2 tsp). We place the container on medium heat. Bring the sauce to a boil, stirring occasionally. Then we reduce the heat and continue cooking for 5-6 minutes. The sauce may appear thin at first, but after cooling it will thicken. At the end of cooking, we take a sample: sometimes the soy sauce comes across too salty, in which case you should add a little more sugar or honey to get the desired sweet-salty taste. Pour our sea reptiles with ready-made hot sauce and leave it to infuse, preferably overnight ... I sealed it in a jar, closed it with a screw cap and left it for a day ... Let it cool down and gather ~~forces~~ Teriyachny taste. That's all ... Simple, mentally, and most importantly, you can fill in any company you like, from squids to labsters

Note

Shl: If we prepare the sauce as a separate ingredient, for the subsequent serving and dressing of dishes, and not for pouring our reptiles, then after cooling we put it in the refrigerator overnight, let it "settle down", in a day it will be even tastier and thicker.