A Japanese cooking technique and sauce involving grilling or broiling foods glazed with a sweet sauce made from soy sauce, mirin, and sugar, creating a glossy finish.
From Japanese 'teriyaki,' combining 'teri' (glaze/shine) and 'yaki' (grilled/roasted). The term describes both the cooking method and the characteristic glossy appearance achieved through the glazing process.
The glossy 'teri' finish isn't just for looks—it's a result of the Maillard reaction between the sugars in mirin and the proteins in soy sauce creating complex flavors while forming a protective glaze! American-style teriyaki sauce is much sweeter than traditional Japanese versions, which use the natural sweetness of mirin rice wine rather than added sugar.
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