What kind of dish is this?
This is a Japanese cooking method in which “Tare Sauce” made from soy sauce, mirin, sake, and sugar is fry while being applied to the ingredients.
Cook while applying the sauce, which helps to lock in the flavor.
This dish is very similar to Kabayaki.
Name & Non-Japanese Teriyaki Sauce
・Teri ＝ Luster
・Yaki ＝ Cook / Grill
The name comes from the fact that the surface of the food gets luster due to the sugar content.
Outside Japan, it is known as the name of Teriyaki sauce, not a cooking method.
I’ve tried American Teriyaki sauce, but it was very different from Japanese Teriyaki.
Kikkoman, a Japanese company, has developed it, but it uses completely different ingredients except soy sauce and sugar.
But, I also like American Teriyaki sauce.
It is not known when teriyaki was born.
But, the modern style of Kabayaki, which is very similar to Teriyaki, was born in the 18th century when the new soy sauce was developed in Tokyo.
Teriyaki and Kabayaki differ only in the ingredients used and the way they are prepared.
So I think Teriyaki was born in the same 18th century as Kabayaki.
Difference between Teriyaki and Kabayaki
“The ingredients for the sauce”
It is basically the same.
Both are made with soy sauce, mirin, sake and sugar.
But, professionals use not only soy sauce etc but also eel heads and bones for Kabayaki sauce.
“Ingredients to use”
Teriyaki uses yellowtail, tuna, chicken, etc.
Kamayaki uses eels and other ingredients. A high level of skill is required not only to process the ingredients, but also to put them on a spit. But, eels are expensive.
That’s why we often use Pacific saury etc instead of eels. In that case, we don’t use a skewer, but we often call it Kabayaki.
“Method of cooking”
Teriyaki brushes the ingredients with the sauce.
This process locks in the flavor of the food.
In Kabayaki, the ingredients are skewered and marinated in the sauce. Then it is grilled. This process is repeated.
By doing this, the fat of the food is blended with the sauce, while the excess fat is removed from the food as it is grilled.
Professionals make Kabayaki sauce by adding more and more sauce over the years.
The fat of the ingredients will be contained in the sauce, which creates a unique taste.
When Japanese hear “Teriyaki”, many people think of yellowtail and chicken.
These two have a good texture and a good fat. That’s why it is compatible with Teriyaki.
This time I made it with chicken that is available all over the world, and I made it rice bowl style.
As I thought with Kabayaki, it’s a great accompaniment to rice.
Recipe of Teriyaki
- 250 g chicken thighs / 1 sheet
- 2 tbsp starch
- 1 tbsp oil / option
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- It is better to cut off the extra chicken and make it as flat as possible.
- Make a hole by piercing the skin side with a fork.
- Sprinkle with starch. Scrape off excess starch.
- Add oil to the frying pan and cook the chicken. From the skin side down. 5 or 7 minutes on low heat.
- Flip the chicken over. Cook. 5 or 7 minutes on low heat. While wiping off the oil.
- Mix soy sauce, mirin, sake and sugar. Add it.
- Tilt the frying pan to spoon the sauce and pour over the chicken. Repeat this.
- When the sauce is gone, stop the fire.
- Cut the chicken.Finish.