Teriyaki () is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. are mainly used in Japan, while other white and red meats – pork, lamb, and beef – are more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.
The word teriyaki derives from the noun , which refers to a shine or luster given by the sugar content in the , and , which refers to the cooking method of grilling or broiling.
thumb|right|Salmon teriyaki
The is traditionally made by blending soy sauce, sake (or mirin), and sugar over heat. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions.
Variations
thumb|A teriyaki burger
A is a variety of hamburger either topped with teriyaki sauce or with the sauce worked into the ground meat patty. According to George Motz, the dish has its roots in Japan.
"Teriyaki stir-fry" refers to stir-frying meat or vegetables and tossing them in teriyaki sauce. Vegetarian ingredients may also be cooked teriyaki-style.
Origins
Japan
Teriyaki emerged as a cooking technique during the Edo period in Japan. Teriyaki entrées are popular components of the Hawaiian plate lunch.
The first standalone teriyaki restaurant, Toshi's Teriyaki, opened in the Lower Queen Anne neighborhood of Seattle in 1976. The restaurant's low-cost chicken and beef skewers in teriyaki sauce inspired other restaurants in the area. Toshi's later expanded into a chain with 17 locations in the Seattle area by 1996.
See also
- Asado
- Sweet soy sauce
- List of cooking techniques