A History of Japanese Cuisine: Chicken Teriyaki

Chicken Teriyaki is a beloved dish that originated in Japan, where it is known as Teriyaki-Tori. The word Teriyaki is a combination of the Japanese words “teri,” meaning shine or glaze, and “yaki,” meaning grilled or broiled. The dish gets its name from the shiny, lacquered appearance of the chicken after it has been grilled and basted with a sweet and savory sauce.

The history of Chicken Teriyaki can be traced back to the Edo period (1603-1868) in Japan. During this time, soy sauce was becoming increasingly popular as a condiment, and people began experimenting with using it to marinate and glaze chicken. The result was a delicious and flavorful dish that quickly became a favorite among the Japanese people.

Chicken Teriyaki is typically made with boneless, skinless chicken thighs or breasts that are marinated in a mixture of soy sauce, mirin (Japanese sweet rice wine), sake (Japanese rice wine), and sugar. The chicken is then grilled or broiled until cooked through, and basted with the marinade as it cooks. This gives the chicken a beautiful glaze and a rich, savory flavor.

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon vegetable oil

Instructions

1. In a large bowl, whisk together the soy sauce, mirin, sake, sugar, cornstarch, and water.
2. Add the chicken to the bowl and turn to coat.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Remove the chicken from the marinade and discard the marinade.
6. Add the chicken to the skillet and cook for 5-7 minutes per side, or until cooked through.
7. Baste the chicken with the remaining marinade as it cooks.
8. Serve the Chicken Teriyaki with rice and your favorite vegetables.

Tips

• For a sweeter Teriyaki sauce, add more sugar to the marinade.
• For a thicker Teriyaki sauce, add more cornstarch to the marinade.
• If you don’t have mirin, you can substitute dry sherry or white wine.
• If you don’t have sake, you can substitute water.
• Chicken Teriyaki can be served with a variety of sides, such as rice, noodles, or vegetables.

Variations

• Chicken Teriyaki with Pineapple: Add pineapple chunks to the marinade for a sweet and tangy flavor.
• Chicken Teriyaki with Honey: Add honey to the marinade for a sweeter and stickier glaze.
• Chicken Teriyaki with Sriracha: Add sriracha to the marinade for a spicy kick.
• Chicken Teriyaki with Green Onions: Garnish the Chicken Teriyaki with green onions for a fresh and flavorful touch.