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Teriyaki () is a cooking technique in which foods are broiled or Grilling with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, the technique has been adapted for use in fast food meals in Seattle, United States.
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 .
The word teriyaki derives from the noun 照り, which refers to a shine or luster given by the sugar content in the タレ, and 焼き, which refers to the cooking method of grilling or Grilling. Traditionally the meat is dipped in or brushed with sauce during cooking. It is believed that teriyaki in Japan evolved during the 1600s.
The 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 Marination meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with scallion.
"Teriyaki stir-fry" refers to stir-frying meat or vegetables and tossing them in teriyaki sauce. Vegetarian ingredients may also be cooked teriyaki-style.
The first standalone teriyaki restaurant, Toshi's Teriyaki, opened in the Lower Queen Anne neighborhood of Seattle in 1976. The restaurant's low-cost chicken and beef skewers in teriyaki sauce inspired other restaurants in the area. Toshi's later expanded into a chain with 17 locations in the Seattle area by 1996.
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