Teriyaki (
kanji: りき;
hiragana: てりやき) is 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 , which refers to a shine or luster given by the sugar content in the tare, and , 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.
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