Teriyaki Sauce
Teriyaki sauce is one of the most popular condiments in Japanese cuisine. It has been integrated into a wide range of dishes, as modern chefs use it in innovative flavour combinations that break from tradition.
The term refers to a cooking method called “yaki,” which means “to grill” or “to broil.” Interestingly, the history of teriyaki sauce can be traced back to the first Japanese immigrants who settled in Hawaii. They created a unique marinade by mixing local produce, such as pineapple juice, with traditional soy sauce. Eventually, this evolved into the sauce we know today. Its main ingredients typically include brown sugar, cornstarch, and soy sauce.
A 1962 entry in the Merriam-Webster Dictionary defines teriyaki as a noun meaning “a Japanese dish of meat or fish that is grilled or roasted after marinating in a piquant soy sauce.” The definition further explains that “teri” refers to the “glaze” (the shine provided by the sugar) and “yaki” to the “grilling.” Chronologically, this entry coincides with the rising popularity of Japanese cuisine in the United States during the 1960s.
Traditionally, teriyaki is a favorite marinade for chicken, meat, and fish. After marinating for at least 30 minutes (to ensure intense flavour), the meat is grilled and served with vegetables and rice. Today, Blue Dragon offers us the opportunity to enjoy these flavours quickly and easily in stir-fry dishes by simply sautéing the sauce for a few minutes in a wok.
