Teriyaki Chicken (Most Delicious Recipe) - Downshiftology (2024)

FAQs

What is teriyaki chicken made of? ›

Traditional teriyaki from Japan is grilled meat with a simple glaze made of soy sauce, mirin, sake, and sugar.

Teriyaki sauce is usually added to the meat (or meat substitute) while it's being cooked on a grill or a wok. It's also often used as a dipping sauce or condiment for pork tenderloin, chicken thighs, chicken breasts, flank steak, or, of course, your meat substitutes of choice.

Cultural Significance of Teriyaki

Its simplicity and delicious taste have made it a staple in Japanese bento boxes and family meals.

Authentic Japanese teriyaki sauce combines soy sauce, mirin, sugar, and sake to create a distinctively sharp taste, with Westernized versions incorporating honey, garlic, and ginger for added edge. Cornstarch is often added to teriyaki sauce as a thickener.

The main difference is that marinades are used to flavor food before cooking while a sauce is added during the cooking process or after the dish has been cooked. One important thing: don't use premade marinade that's been used to marinate meat, poultry, or fish.

To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

A blend of traditionally brewed soy sauce for umami flavor, wine, sugar and spices, teriyaki marinade & sauce has the depth of flavor that makes it an ideal marinade or brush-on sauce, right from the bottle.

I would sweeten Kikkoman teriyaki sauce with brown sugar, honey or plain white sugar. I know Kikkoman teriyaki to be fairly bland, so I would also add some dried ginger, a little garlic powder, and a shot of mirin or dry sherry as well.

This goes really well with rice and green vegetables on the side, such as broccoli. Mangetout, green beans or carrots also work. If you like your vegetables coated in sauce, when they're cooked you can mix them into the teriyaki sauce just before serving.

Teriyaki Chicken paired with Pinot Noir:

The Wine: Pinot Noir, with its red fruit aromas and earthy undertones, complements the sweet-savory play of Teriyaki.

Can you eat leftover teriyaki chicken? ›

Chicken can be tricky to reheat sometimes without drying it out. When I reheat teriyaki chicken, I like to add more sauce to it and then heat it up.

Teriyaki sauce in Japan is made by mixing together soy sauce, sake, mirin, sugar, etc. However, in the United States, it is made by adding several unique spices, creating a flavor a bit different from Japanese teriyaki sauce.

Seattle style teriyaki takes a slight departure from the traditional Japanese method. Fresh ginger and garlic is blended into the teriyaki sauce, which is then used as a marinade to soak meat overnight.

The word "yaki" (meaning, basically, "cooked over direct. heat") shows up in the names of many well-known Japanese dishes. Some of the best known include teriyaki (meat or tofu cooked in a glistening.

Teriyaki is a Japanese cooking term which describes food (usually meat) that is dipped or brushed with a sauce and then quickly grilled or broiled. The sauce used in teriyaki recipes is traditionally made with soy sauce, sake or mirin, and sugar or honey.

The main things that you'll taste when eating anything that's been glazed in teriyaki sauce is sweetness, tanginess and stickiness. You'll also get a big whack of salt and umami flavouring from the soy, which is why it works so well to amp up light fish or veg and bring out the umami flavours in red meat.

Teriyaki chicken's nutritional profile makes this Japanese dish a healthy choice for many. Packed with protein, low in calories and carbs, teriyaki chicken also provides essential vitamins and minerals. Customizable with various vegetables and toppings, teriyaki chicken suits different tastes and dietary needs.

The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are still very permeable. Pigment in the bone marrow can color the surrounding tissue and make the bones themselves look very dark.