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Teriyaki
Teriyaki-style cooking is one of Japan's
best known - and certainly one of its most
delicious - exports. Around the world, the
term, "teriyaki," is used to refer
to meat or fish that has been grilled on
skewers or pan-broiled, flavored either by
marinating or basting with teriyaki sauce,
a rich, tasty blend of soy sauce, mirin,
sake and sugar.
In Japanese, teri means "gloss,"
"luster" or "glaze" -
an apt description of the mouth-watering
sheen created by the basting sauce. Yaki
means simply "grilled" or "broiled."
Cooking foods over charcoal is the classic
Japanese method of preparing teriyaki; pans
are a secondary technique. In Japanese cooking,
teriyaki is prepared by brushing on the sweet
soy-sauce-based glaze in the last stages
of grilling fish, chicken, beef, pork or
vegetables, usually over an open fire. The
final basting stages not only make the food
glisten but also add flavor.
Teriyaki-style cooking has long been
a popular
way to prepare large fish with a relatively
high fat content, such as yellowtail
and
salmon, or more delicate fish and shellfish.
Please click here for a recipe for
Swordfish
Teriyaki. The teriyaki method is also
used
to create yakitori, bite-size pieces
of chicken
on a skewer.
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