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The best teriyaki recipes

Teriyaki is a glaze, not a bottled sauce: soy, mirin, sake and sugar reduced until it turns glossy and clings to whatever it coats. Chicken is the classic, but the same technique lacquers salmon, tofu and meatballs. A good recipe balances salty and sweet and gets the reduction to that shining, spoon-coating point.

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Common questions about teriyaki

What is teriyaki sauce made of?

The authentic version is soy sauce, mirin and sake with a little sugar, simmered until it thickens into a glaze. The shine ("teri") comes from the mirin and reduction, not from cornstarch.

Is Japanese teriyaki the same as the Western version?

Not quite. In Japan teriyaki refers to the grilling-and-glazing technique, and the sauce is thinner and less sweet than many bottled Western versions, which often add garlic, ginger and thickeners.

What is the best cut for chicken teriyaki?

Boneless chicken thigh is the traditional choice. It stays juicy under the glaze and crisps nicely skin-side down, while breast works but dries out faster.

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