Teriyaki (terry yah kee), noun, adjective: A Japanese cooking technique where beef, chicken, fish, or a soy product is first marinated and then grilled or broiled.
We often have teriyaki when eating out, but it's not something we always think about making back in our own kitchens. Have you ever made a teriyaki dish?
Our Japanese isn't the best (so feel free to chime in with a more thorough explanation!), but we understand that "teri" is derived from the Japanese word meaning "shine" or "glaze." This refers to the teriyaki marinade, which is usually made with soy sauce, sugar, and other seasonings that are cooked down into a thick sauce. As the meat grills, this sauce thickens even further and becomes a rich glaze. The sugars in the sauce caramelize, giving the final dish shine and flavor.
The second part of the term, "yaki," can actually be used to describe any grilled or broiled food. In Japanese cuisine, there are many other dishes that include this word and technique. For instance, we've come across shioyaki, which refers to a salt-grilling technique, and yakitori, which refers to a specific dish of chicken cooked on skewers.
Experimenting with homemade teriyaki sauces is a great way to add some variety to our standard grill menus this time of year. Here are a few recipes to inspire your cooking!
• Shrimp Teriyaki from The Perfect Pantry
• Salmon Teriyaki Skewers with Pineapple from Simply Recipes
• Coriander Teriyaki Flank Steak from Epicurious
• Chicken Teriyaki from TasteBook
Any advice for making teriyaki for the first time at home?
Related: Flickr Find: Clean the Grill with an Onion
(Image: Flickr member avlxyz licensed under Creative Commons)
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I make it fairly often. You don't want the heat too high or the sugar will burn.
view DCarl1's profile
I've never made Teriyaki before, but my mother used to buy frozen chicken teryaki for me when I was a child, so that if they were eating something I was picky about (which, wasn't much) I could have that.
I always loved how it was at once sweet and salty and savoury.
view kaitlin's profile
I started making teriyaki at home after moving away from Seattle -- there is a teriyaki restaurant in every shopping center and city block. Trying to find good teriyaki in Texas has proved impossible so far.
view mlleErica's profile
I love teriyaki. We used to marinate flank steak in the sauce, then grill it and serve it with fried rice. Soooooo amazing. Teriaki reminds me of summer meals with family.
view deliriumsama's profile
"Yakiniku" is Japanese for "grilled meat" and is their word for what everyone else probably knows as "Korean BBQ."
view komori's profile
My family often brings cold teriyaki chicken on picnics. The theory is that the sugar acts as a preservative, allowing the meat to sit out for longer periods of time (not sure if this is really true, but it's what my folks say). This also makes it a favorite for our Japanese American New Years buffet, which sits out all day.
The basic recipe I know is to mix equal parts soy sauce and sugar to almost cover a baking dish full of chicken. Bake at 350 degrees, flipping the chicken every 15 minutes, until done (about an hour). Very easy, and never have problems with burning the sugar.
view MrsCatbird's profile