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!
Any advice for making teriyaki for the first time at home?