Teriyaki

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Teriyaki^[a] is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.^[1][2][3] Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese, Indonesian and Thai.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – and chicken^[4] is mainly used in Japan, while white and red other meat – pork, lamb, and beef – is 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 teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling.^[3] Traditionally the meat is dipped in or brushed with sauce several times during cooking.^[5] It is believed that Teriyaki in Japan evolved during the 1600s.^[6]

The tare (タレ) 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.

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