You may know Teriyaki like a sauce or a dish, but the term also refers to a cooking method that dates back centuries. Sausage means “shiny” or “chandelier” in Japanese, while war Gravely translates into cooking on direct fire. In Japan, grilled fish was traditionally given this shiny finish with a simple frosting with soy sauce, Mirin (a sweet rice wine) and a sake.
Later, Japanese immigrants and Americans of Japanese origin began to put their own brand on Teriyaki in places like Hawaii and Seattle, and a distinctly American version of Teriyaki evolved in the 1970s. The fish was often exchanged for proteins such as chicken and beef, and the sauce has taken a slightly new flavor with the addition of ingredients, ginger and sesame seeds, as well as pineapple juice and sugar for additional sweetness.
These recipes present the simpler Japanese style and the more American style of Teriyaki. While some offer the shortcut for using the Tériyaki sauce bought in stores, making your own sauce is a quick process that will win raves at dinner time.
Teriyaki salmon
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
For this Teriyaki salmon of the week, the F&W recipe developer and tester Nicole Hopper was inspired by the American style of Teriyaki with additions like light brown sugar, fresh ginger and sesame seeds. The tasty soy -based sauce serves as a marinade and is also reduced in a syrupy sauce which is brushed on the salmon while it cooks to create a shiny frosting.
The key to making this shiny and slightly sticky Teriyaki exterior? Your grill. The high temperature caramelise of the Teriyaki sauce, and the short cooking time prevents the sugar from burning and prevents the salmon from cooking. For an even faster meal, you can use the Tériyaki sauce bought in stores, like Bachan’s Original, for this recipe.
Tériyaki shrimp bowls with broccoli
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
For a meal to a panel, Nicole Hopper grills shrimps maritées by the Tériyaki on a cable rack set above the broccoli and peppers, a movement which serves two ends: the rack still brings the shrimps closer to the heating element, and the marinade which flows on the veggies the seasons. If you wish, you can exchange a brand purchased in stores like Bachan’s Original for Homemade Teriyaki sauce.
Pineapple teriyaki chicken pieces
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
For this fast stir-fry, the F&W Melissa Gray-Streett recipe developer adds tasty upgrades to Tériyaki sauce bought in stores such as fish sauce, peppers and cordial tart pineapple. She throws spicy frosting with boneless and skinless chicken thighs, tender onions and caramelized pineapple pieces.
This classic dish and this easy weekly meal comes from the famous Japanese chef and restaurateur Nobu Matsuhisa. It reduces a combination of broth, soy sauce, sugar, mirin and sake in an attractive syrupy frosting for boneless chicken breasts.
A simple Teriyaki glaze – based on soy sauce, brown sugar, rice vinegar and a small starch of corn – becomes deliciously sticky under the grill for this code dinner of the old editor of F&W food, Grace Parisi. It is served with a small cucumber and a pickon pickon.
This 20 -minute vegan dish from Todd Porter and Diane Cu meets in a pan. The crisp and golden brown tofu is quickly stirred with a tasty combination of soy sauce, sake, brown sugar and rice vinegar.
The pineapple juice adds a sweet flavor to the homemade Teriyaki sauce which covers these crisp fries of Todd Porter and Diane Cu. Serve any additional sauce on the side.
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