FoodieAtlas
Recipes around the World
Teriyaki is a technique, not a sauce brand: the name combines 'teri' (shine) and 'yaki' (grilled), describing the glossy lacquer that forms when a soy-mirin-sake mixture reduces and coats the surface of the meat. The sauce is applied repeatedly during grilling, each coat reducing and building the sheen — this layering is what creates the deep, slightly sticky glaze that clings without being wet. Chicken thighs are the correct cut (not breast, which dries out under the repeated heat), scored through the skin so the flesh doesn't curl, cooked skin-down until the fat has rendered and the skin is crisp, then flipped and glazed. The teriyaki technique also works for salmon, yellowtail, and pork — the sauce is the same, the fish just requires lower heat and less time.
In a small saucepan, combine the soy sauce, mirin, sake, sugar, honey, minced garlic, and minced ginger.
Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
Reduce the heat and let the sauce simmer for about 10 minutes, or until it thickens slightly. Remove from heat and set aside.
Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat.
Add the chicken thighs to the skillet and cook for about 5-7 minutes on each side, or until they are cooked through and golden brown.
Pour the prepared teriyaki sauce over the cooked chicken thighs in the skillet.
Reduce the heat to low and let the chicken simmer in the sauce for about 5 minutes, turning occasionally to coat the chicken evenly with the sauce.
Remove the chicken from the skillet and slice it into strips.
Arrange the chicken on a serving plate and drizzle with any remaining sauce from the skillet.
Garnish with sesame seeds and sliced green onions.
Chicken grilled with layered soy-mirin-sake glaze; 'teri' (shine) + 'yaki' (grill) describes the technique itself. The glaze is not applied once but layered repeatedly, building a lacquered surface with caramelized depth.
Japan; the technique predates modern terminology. Popularized globally through Japanese restaurants in Hawaii during the 1960s-70s, becoming the introduction to Japanese cooking for many people.
Chicken thighs (skin-on), soy sauce, mirin, sake, sugar (optional); ginger or garlic optional. The ratio of soy to mirin to sake varies by region — Kanto heavier, Kansai lighter.
Use chicken thighs not breast; score the skin so it renders flat and crispy. Apply glaze in multiple thin coats during the last minutes of cooking — this builds the shine without burning.
Steamed Japanese rice, pickled cucumber, miso soup. Often served as a don (rice bowl) with the chicken sliced over rice and glaze drizzled on top.