What is the name of the cooking technique used in Japanese cuisine, in which foods are broiled or grilled in a sweet soy sauce marinade?
Teriyaki adoption as a form of fast food. Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word "teriyaki" derives from the noun , which refers to a shine or luster given by the
Sweet soy sauce a pleasantly mild sweet and umami flavor in most popular Indonesian dishes; including "nasi goreng", "mie goreng", "kwetiau goreng", "ayam kecap" (chicken), "babi kecap" (pork), "semur" beef stew, and "ketoprak". It is also a popular marinade for grilled dishes, such as satay, "ayam bakar" (grilled chicken) and "ikan bakar" (grilled fish). Sweet soy sauce is also a popular dipping sauce, mixed with chopped shallot and bird's eye chili and served as dipping sauce to accompany "tahu goreng" (fried tofu). Steamed rice topped with sunny side fried egg and drizzled with sweet soy sauce is a simple yet popular meal among