Teriyaki (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 such as 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 teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.
This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles. Chicken teriyaki The tare (タレ) is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions.
- Wikipedia (https://en.wikipedia.org/wiki/Teriyaki)