Teriyaki

What does teriyaki mean?

The word 照り焼き has two parts: «teri» (照り) refers to the shine of the glaze and «yaki» (焼き) to grilling or frying – as in yakitori or yaki udon. Teriyaki therefore describes the result: a piece of fish or meat with a glossy, lightly caramelised surface.

In Japan teriyaki is above all a way of cooking fish – buri no teriyaki with yellowtail is the classic – and chicken. Beef teriyaki and bottled teriyaki sauce became popular later, mainly in Hawaii and North America.

What is in teriyaki sauce?

The classic base has four ingredients: soy sauce for salt and umami, mirin (sweet rice wine) for sweetness and shine, sake for depth and a little sugar. They are often mixed in equal parts. Ginger, garlic or sesame are later additions and fairly rare in Japan.

Timing is everything: the sauce goes into the pan towards the end, once the fish or meat is almost cooked. It is then reduced while the pieces are turned, until it thickens and coats them all over. Add it too early and the sugar burns.

Why salmon works so well with teriyaki

Oily fish such as salmon, yellowtail or mackerel stand up particularly well to the bold glaze. Their fat keeps them juicy and their flavour is not drowned out by the sweetness, while the caramelised edges add a gentle roasted note. Teriyaki is also naturally mild – a good choice if you would rather avoid spicy food.

Teriyaki vs yakitori vs bulgogi

Yakitori are grilled chicken skewers seasoned either with salt (shio) or with a sweet sauce (tare), which is a close cousin of teriyaki. Korean bulgogi is marinated before cooking, often with pear, garlic and sesame oil. Teriyaki, by contrast, is not marinated in advance but glazed during cooking.