Teriyaki is a type of sauce, usually geared toward the casual-dining side of things. It goes great with protein and is very approachable, whether used with fish or meat or chicken. Traditionally, it is garnished with a few vegetables and sesame seeds. You see teriyaki more in America than you do in Japan. In Japan, if you do see teriyaki, it tends to be a thinner, lighter sauce than what you see in the U.S., where it’s thickened and tends to be heavier. Usually, it’s made with a chicken-stock base, with a little bit of soy sauce and sugar. People can fortify it with two different types of soy, and you can add sake and mirin. It’s not a complicated sauce.

 

Read More: https://www.foodrepublic.com/2015/12/01/a-basic-guide-to-japanese-meats/