 Teriyaki
(kanji: 照り焼き; hiragana: てりやき) - A cooking technique
used in Japanese cuisine in which foods are broiled or
grilled in a sweet soy sauce marinade (tare in Japanese).
Teriyaki is served in most modern Japanese cuisines.
Fish—yellowtail, marlin, skipjack tuna, salmon, trout, and
mackerel—is mainly used in Japan, while meat—chicken, pork,
lamb and beef—is more often used in the West. Other
ingredients sometimes used in Japan include konjac and
squid.
The word teriyaki derives from the noun teri (照り, teri),
which refers to a shine or luster given by the sugar content
in the tare, and yaki (焼き, yaki), which refers to the
cooking method of grilling or broiling. Traditionally the
meat is dipped in or brushed with sauce several times before
and during cooking.
The tare is traditionally made by mixing and heating soy
sauce, sake or mirin, and sugar or honey. The sauce is
boiled and reduced to the desired thickness, then used to
marinate meat which is then grilled or broiled. Sometimes
ginger is added, and the final dish may be garnished with
green onions.
Teriyaki can also be served cold, as it often is in bento
menus.
Information source: “Teriyaki.” wikipedia.org. Article date:
18 Jan. 2008. Retrieved: Wikipedia. 2 Feb. 2008 <Teriyaki>. |
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