The “teri” in teriyaki means “shine” in Japanese and is the essence of this world-famous sauce. The soy-based glaze makes meat, poultry, fish and vegetables shimmer and taste irresistibly sweet and savory. Many supermarket teriyaki sauces lean on corn syrup and starches for viscosity and shelf life, which is why homemade teriyaki is superior. Plus, it’s so easy to whip up.
Teriyaki sauce can be used as a marinade, drizzled over meats and veggies, or served on the side for dipping. You can also cook meat in the sauce as it reduces for the most glorious sheen. Just make sure the pan can snugly fit the meat — a big pan won’t allow the sauce to properly coat and glaze it.
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