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Teriyaki
Teriyaki (Japanese: 照り焼き) is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, the technique was adapted for use in fast food meals in Seattle.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – and chicken are mainly used in Japan, while other white and red meats – 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. Traditionally the meat is dipped in or brushed with sauce during cooking. It is believed that teriyaki in Japan evolved during the 1600s.
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.
A teriyaki burger (テリヤキバーガー) 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.
Teriyaki emerged as a cooking technique during the Edo period in Japan.
In North America, any dish made with a teriyaki-like sauce is described using the word teriyaki. This often even includes those using foreign alternatives to sake or mirin, or with added ingredients, such as sesame or garlic (uncommon in traditional Japanese cuisine[citation needed]). The sauce used for teriyaki is generally sweet, although it can also be spicy. Pineapple juice is sometimes used, as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
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Teriyaki
Teriyaki (Japanese: 照り焼き) is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, the technique was adapted for use in fast food meals in Seattle.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – and chicken are mainly used in Japan, while other white and red meats – 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. Traditionally the meat is dipped in or brushed with sauce during cooking. It is believed that teriyaki in Japan evolved during the 1600s.
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.
A teriyaki burger (テリヤキバーガー) 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.
Teriyaki emerged as a cooking technique during the Edo period in Japan.
In North America, any dish made with a teriyaki-like sauce is described using the word teriyaki. This often even includes those using foreign alternatives to sake or mirin, or with added ingredients, such as sesame or garlic (uncommon in traditional Japanese cuisine[citation needed]). The sauce used for teriyaki is generally sweet, although it can also be spicy. Pineapple juice is sometimes used, as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
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