Japan. Teriyaki as a cooking method (not a specific sauce) applies to any protein cooked with the teri-glaze technique. The term is documented in Japanese cooking from at least the 17th century. The Western-world fixation on chicken teriyaki as a specific dish is partly an American adaptation — in Japan, yellowfin tuna (kihada maguro) and mackerel (saba) are as commonly grilled with teriyaki glaze.
Authentic Japanese teriyaki is a glaze technique — not a marinade, not a sauce drizzled over cooked chicken. The word combines teri (gloss) and yaki (grill or broil) — the glossy finish on the chicken surface is the dish. The glaze of soy, mirin, sake, and sugar is applied in multiple coatings during grilling, building a lacquered surface that shines.
- Korean bulgogi (soy-based marinated grilled beef — the Korean parallel, but marinated rather than glazed); Chinese char siu (Cantonese red-glazed BBQ pork — the same multi-coat glaze technique applied during roasting); Hawaiian huli-huli chicken (soy and pineapple glaze — the Pacific Islands interpretation).
Cold Asahi Super Dry — the dry, clean finish of Japanese lager is the classic accompaniment, cutting through the sweet glaze. For sake: a futsu-shu (ordinary table sake) served warm, which amplifies the soy and mirin in the glaze.
Further training content for this entry is being completed.
- 800g chicken thighs — skin-on, boneless, cut into 5cm pieces
- Teriyaki Glaze:
- 100ml soy sauce — Kikkoman or artisanal shoyu
- 80ml mirin — naturally brewed
- 50ml sake — premium grade
- 30g caster sugar
- 3 garlic cloves — minced
- 15g fresh ginger — grated
- 10ml rice vinegar
- 5g cornstarch slurry — mixed with 15ml water
- Garnish:
- 30g sesame seeds — white, toasted
- 30g scallions — sliced thin
- 20ml neutral oil — vegetable or peanut
- Combine soy sauce, mirin, sake, caster sugar, minced garlic and grated ginger in saucepan; bring to gentle simmer over medium heat.
- Simmer glaze for 5 minutes to allow alcohol to evaporate and flavors to meld; taste and adjust sweetness or saltiness as needed.
- Heat neutral oil in large cast-iron or carbon steel skillet over medium-high heat until shimmering; season chicken thighs with salt and Tellicherry pepper.
- Sear chicken skin-side down for 5 minutes until golden brown and skin is rendered; flip and cook flesh side for 3 minutes until lightly colored.
- Thicken teriyaki glaze with cornstarch slurry by whisking in slowly and simmering for 1 minute until glossy and coat-like consistency forms.
- Pour warm teriyaki glaze over seared chicken in skillet; toss gently to coat all pieces evenly. Continue cooking for 2 minutes over medium heat, basting chicken frequently with glaze.
- Transfer glazed chicken to warmed serving platter; garnish with toasted sesame seeds and sliced scallions, drizzle with any remaining glaze, serve immediately over steamed white rice.
- The moment where teriyaki lives or dies is the glaze caramelisation — when the first coating of teriyaki hits the hot, partially-rendered skin, it should sizzle and immediately begin to darken at the edges. If it does not sizzle, the pan is too cold or the skin is not rendered enough. The sound should be a sharp crack, not a low hiss.