√ 10 Teriyaki Recipes: Explore the Sweet and Savory Flavors of Japan

Dive into the delicious world of Japanese cuisine with these 10 teriyaki recipes that perfectly capture the balance of sweet and savory flavors. From classic teriyaki chicken and teriyaki salmon to exciting variations like teriyaki tofu and teriyaki vegetables, explore the versatility of this iconic Japanese sauce. Whether you’re a seasoned cook or just starting your culinary journey, these teriyaki recipes offer a delectable and accessible way to experience the authentic tastes of Japan. Get ready to tantalize your taste buds with the irresistible umami of teriyaki!

Easy Sweet Onion Teriyaki Meatballs

This recipe provides a simple and delicious way to make sweet onion teriyaki meatballs using a slow cooker. It’s perfect for a quick weeknight meal or a casual get-together.

Ingredients

2 packages family-size homestyle meatballs (thawed)
2 bottles Subway Sweet Onion Teriyaki Sauce

Instructions

Place the thawed meatballs into your slow cooker.
Pour both bottles of the sweet onion teriyaki sauce over the meatballs.
Stir well to ensure all meatballs are coated in the sauce.
Cover and cook on high for 2-3 hours, or until heated through.
Stir again before serving.

Serving Suggestions

Serve these delicious meatballs over white rice. Other great options include buttered noodles or mashed potatoes.

Alternative Cooking Methods

For faster cooking, you can also make this recipe on the stovetop or in the microwave. Adjust cooking times accordingly.

Easy Crockpot Soy Teriyaki Chicken

This recipe provides a simple and flavorful way to make delicious soy teriyaki chicken using a crockpot. With minimal prep time, you can enjoy a tender and savory meal.

Ingredients

1 pack (about 5 pounds) boneless, skinless chicken thighs
1/4 cup soy sauce
1/2 cup teriyaki sauce
2 cans (14.5 ounces each) diced tomatoes
1 bag (16 ounces) Asian Stir Fry blend
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper
10 cloves garlic, minced
1 cup packed light brown sugar
Cooked white rice for serving

Instructions

Prepare the Chicken: Rinse and pat dry the chicken thighs. Cut them into strips and place them in your crockpot.
Combine Ingredients: Add the soy sauce, teriyaki sauce, diced tomatoes, Asian Stir Fry blend, black pepper, crushed red pepper, minced garlic, and brown sugar to the crockpot. Stir everything together to ensure the chicken is evenly coated.
Cook: Cover the crockpot and cook on low heat for 6-8 hours, or until the chicken is fully cooked. Stir occasionally to prevent sticking and ensure even cooking.
Serve: Serve the delicious soy teriyaki chicken over cooked white rice.

Crispy Baked Teriyaki Tofu with a Curry Twist

This recipe provides a simple and flavorful way to enjoy tofu. By baking it, we achieve a delightful crispy texture, enhanced by a savory combination of teriyaki and curry.

Ingredients

1 block extra firm tofu
2 tbsp cornstarch
1/2 tbsp oil
1 tsp curry powder
4 tbsp teriyaki sauce
Lime juice (to taste)
Salt (to taste)

Instructions

Press the tofu: Remove excess water by pressing the tofu block. This helps it crisp up beautifully in the oven. Then, cut the tofu into bite-sized pieces.
Preheat & Prep: Preheat your oven to 400°F (200°C). In a bowl, combine the cornstarch, curry powder, salt, and oil.
Coat the Tofu: Add the tofu pieces to the bowl with the cornstarch mixture. Stir well to ensure each piece is evenly coated.
First Bake: Spread the tofu in a single layer on a baking sheet lined with parchment paper (for easier cleanup). Bake for 20 minutes.
Teriyaki Glaze: Remove the tofu from the oven and transfer it to a clean bowl. Pour the teriyaki sauce and lime juice over the tofu. Toss gently to coat all the pieces.
Second Bake: Return the tofu to the baking sheet and bake for another 5 minutes, allowing the teriyaki glaze to caramelize and create a delicious sticky coating.

Serve this flavorful and crispy tofu over rice, with your favorite vegetables, or as a protein-packed addition to salads.

Hawaiian Teriyaki Chicken

This recipe guides you through making delicious Hawaiian-style teriyaki chicken. The marinade is key to this dish, ensuring the chicken is flavorful and tender.

Ingredients

3 pounds boneless, skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup sugar
5 cloves mashed garlic
1 ginger root (2-3 thin slices, lengthwise)

Instructions

Prepare the Marinade: In a large bowl, combine the water and soy sauce. Add the sugar and stir until it’s completely dissolved.
Add Aromatics and Chicken: Add the mashed garlic and ginger slices to the marinade. Then, place the chicken thighs into the bowl, ensuring they are fully submerged in the mixture.
Marinate the Chicken: For optimal flavor, marinate the chicken for up to 3 days in the refrigerator. If you’re short on time, a minimum marinating time of 24 hours is recommended.

Spicy Teriyaki Tofu with Apple, Kohlrabi, and Celeriac

This vegan recipe offers a flavorful and healthy twist on traditional teriyaki tofu. Crispy tofu, marinated in a rich teriyaki sauce, is combined with sweet green apples, earthy kohlrabi, and nutty celeriac. The vegetables and tofu are then simmered in a spicy, savory gravy made with warming spices like cumin, turmeric, and paprika.

Ingredients

1 kohlrabi
1 celeriac root
2 green apples
150g teriyaki marinated tofu
3 tbsp sunflower seed oil
5 tsp sweet Hungarian paprika
5 tsp ground turmeric
1 tbsp whole cumin seeds
Salt to taste

Instructions

Prepare the ingredients: Peel the kohlrabi, celeriac, and apples. Cut them into small, bite-sized cubes. Also, cube the teriyaki marinated tofu.
Sauté the tofu and vegetables: Heat the sunflower seed oil in a pan over high heat. Add the cubed vegetables, tofu, paprika, turmeric, cumin seeds, and salt. Stir frequently to prevent burning.
Simmer in gravy: Gradually add 1 cup of water to the pan, stirring to combine. Repeat this process as needed to create a flavorful gravy. Allow the mixture to simmer until the vegetables are tender and the tofu begins to break down, creating a thicker, richer sauce. The longer it simmers, the more the flavors will meld.

Crispy Teriyaki Tofu

This recipe guides you through making delicious and easy crispy teriyaki tofu. The tofu is pan-fried until golden brown and then coated in a savory teriyaki sauce. It’s a quick and satisfying meal, perfect for a weeknight dinner.

Ingredients

1 block firm or extra-firm tofu
2 tbsp all-purpose flour (or cornstarch for gluten-free)
Cooking oil
1 stalk spring onion, chopped (for garnish)

Teriyaki Sauce:

Sugar (to taste)
Soy sauce (to taste)
Dark soy sauce (for color, optional)
Cooking wine or mirin (optional)
Minced shallots and garlic (to taste)

Instructions

Prepare the Tofu: Press the tofu to remove excess water. This helps it crisp up nicely. Cut the tofu into bite-sized cubes and lightly coat them in flour.
Pan-Fry the Tofu: Heat cooking oil in a pan over medium-high heat. Add the tofu and fry until golden brown and crispy on all sides. Remove the tofu and set aside.
Make the Teriyaki Sauce: In the same pan, combine the sugar, soy sauce, dark soy sauce (if using), cooking wine/mirin (if using), and minced shallots and garlic. Simmer for a minute until the sauce slightly thickens.
Coat the Tofu: Return the tofu to the pan and gently toss to coat it evenly with the teriyaki sauce.
Serve: Transfer the teriyaki tofu to a plate. Garnish with chopped spring onions and serve immediately with rice or your favorite sides.

Citrus Glazed Teriyaki Chicken Wings

This recipe provides a step-by-step guide to create delicious and sticky citrus glazed teriyaki chicken wings. The combination of sweet teriyaki, tangy orange, and savory BBQ flavors creates a truly unforgettable dish.

Ingredients

16 Chicken Wings
8 oz Sweet Baby Ray’s BBQ Sauce
8 oz Sweet Baby Ray’s Teriyaki Sauce
1/2 Cup Apple Cider Vinegar
1/4 Cup Soy Sauce
1/2 Cup Dark Brown Sugar
12 oz Honey
1 Stick Butter
4 Large or 8 Small Oranges
Tony Chachere’s Original Creole Seasoning

Instructions

Step 1: Prepare the Glaze

Melt the butter in a large bowl. Combine all ingredients, except the soy sauce and half of the oranges, in the bowl and mix thoroughly.

Step 2: Prepare the Chicken

Clean the chicken wings and place them in a separate large bowl. Coat the chicken wings with soy sauce, juice from half of the oranges, and lightly season with Tony Chachere’s.

Step 3: Stovetop Method

Pour the glaze mixture into a large pan. Cut the remaining oranges into quarters and squeeze the juice of half of them into the glaze. Bring the glaze to a boil, then reduce heat to low. Add the chicken wings to the pan, ensuring they are well coated with the glaze. Add the remaining orange slices to the pan. Cover and simmer for 1 hour and 30 minutes, flipping and basting the chicken with the sauce every 20-30 minutes.

Step 3: Oven Method

Preheat oven to 425°F (220°C). Place the chicken wings in a baking dish. Pour the glaze over the chicken, ensuring they are well coated. Squeeze the juice from half of the remaining oranges over the chicken. Add the remaining orange slices to the baking dish. Bake for approximately 1 hour and 30 minutes, or until the chicken is cooked through and the glaze is caramelized, basting the chicken with the sauce every 20-30 minutes.

Easy Freezer-Friendly Beef and Broccoli Teriyaki

This recipe provides a simple and convenient way to enjoy a delicious Beef and Broccoli Teriyaki meal. By prepping and freezing the dish ahead of time, you can have a flavorful dinner ready in minutes.

Ingredients

1 lb steak, thinly sliced
1/4 cup cornstarch
1/2 cup soy sauce
4 tbsp brown sugar
1 tsp garlic (minced)
1/2 tsp fresh ginger (minced)
1 tsp sesame seeds
1/2 tsp sesame oil
1/4 tsp red pepper flakes (optional)
3-4 cups broccoli florets
Olive oil
Cooked rice (for serving)

Instructions

Preparation:

Place the cornstarch on a plate. Dredge each steak slice in the cornstarch, ensuring it’s fully coated. Set aside.
Heat olive oil in a Dutch oven over medium-high heat. Add the cornstarch-coated steak slices and cook until browned, approximately 3-4 minutes per side. Remove the steak from the Dutch oven and set aside.
In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, minced ginger, sesame seeds, sesame oil, and red pepper flakes (if using).
Add the broccoli florets and the prepared sauce to the Dutch oven. Stir to combine.
Return the cooked steak to the Dutch oven and stir to coat with the sauce.
Transfer the mixture to a freezer-safe dish (such as a Pyrex dish). Seal tightly and freeze.

Cooking:

When ready to serve, thaw the frozen Beef and Broccoli Teriyaki overnight in the refrigerator.
Cook rice according to package directions.
Transfer the thawed Beef and Broccoli Teriyaki back to the Dutch oven. Heat over medium heat, stirring occasionally, until heated through and reaches an internal temperature of 160°F (71°C).
Serve hot over cooked rice.

Savory Teriyaki Eggplant & Mushroom Rice Bowl

This recipe guides you through creating a delicious and easy Teriyaki Eggplant & Mushroom Don, also known as a rice bowl. This comforting dish features tender eggplant and savory mushrooms coated in a rich, homemade teriyaki sauce.

Ingredients

Here’s what you’ll need:

Eggplant: 2-3 Asian eggplants
Mushrooms: 8-9 shiitake mushrooms, sliced, stems attached
Onion: 1/4 sweet onion, sliced lengthwise
Oil: 2 tbsp
Sake: 2 tbsp
Mirin: 2 tbsp
Soy Sauce: 2 tbsp shoyu or tamari
Garlic: 1 tsp chopped
Gochugang: 1/2 tbsp
Dark Soy Sauce: 1/2 tbsp
Maple Syrup: 1 tbsp
Green Onions: 3, sliced for garnish
Sesame Seeds: for garnish
Cooked Rice: for serving

Instructions

Prepare the Eggplant: Cut the eggplants lengthwise into quarters, then crosswise into 1-2 inch pieces. Slice further into eighths. Soak in salted water for 10 minutes to draw out excess moisture and prevent bitterness.
Sauté the Vegetables: Drain the eggplant and squeeze out any remaining water. In a sauté pan, sauté the eggplant, mushrooms, and onion with oil until cooked through and lightly browned.
Make the Teriyaki Sauce: In a small bowl, whisk together the sake, mirin, shoyu (or tamari), chopped garlic, gochugang, dark soy sauce, and maple syrup.
Combine and Simmer: Once the vegetables are cooked, lower the heat and pour the teriyaki sauce over them. Mix well and let the sauce simmer and reduce slightly, coating the vegetables.
Assemble the Donburi: Serve the teriyaki eggplant and mushroom mixture over a bowl of cooked rice. Garnish with sliced green onions and sesame seeds.

Easy Teriyaki Fried Rice Noodle Cup

This recipe transforms a simple cup of ramen into a satisfying and flavorful meal. Using just a few pantry staples, you can create Teriyaki Fried Rice Noodles in minutes.

Ingredients:

1 cup of ramen noodles
1/2 cup prepared white rice
1/2 cup water
1 egg
1 tablespoon sake
1 tablespoon mirin
1 tablespoon soy sauce

Instructions:

Crush the noodles: Remove the ramen noodles from the cup and crush them into smaller pieces. A plastic bag works well for this.
Cook the noodles: In a pan, combine the crushed noodles and water. Cook and stir until the water is absorbed.
Add the remaining ingredients: Add the cooked rice, sake, mirin, and soy sauce to the pan. Mix well to combine all the ingredients.
Cook the egg: Crack the egg into the pan and scramble it with the noodle mixture until cooked through.
Serve: Once everything is cooked, you can either return the mixture to the original ramen cup for a fun presentation or serve it on a plate for a more traditional meal.

History of Teriyaki

Teriyaki, a culinary gem of Japan, boasts a history as rich and flavorful as the dish itself. While the exact origins remain somewhat shrouded in mystery, it’s believed that the term “teriyaki” emerged during the Edo period (1603-1868).

Early forms of teriyaki likely involved grilling fish that had been marinated in a simple mixture of soy sauce and sake or mirin (sweet rice wine). The term itself describes the cooking method: “teri” referring to the glossy shine imparted by the sugary marinade, and “yaki” meaning grilled or broiled.

Over time, the teriyaki technique evolved. The addition of sugar and other ingredients like ginger and garlic became more commonplace, adding depth and complexity to the marinade. While initially primarily used for seafood, the teriyaki method was eventually adapted for poultry and red meats, increasing its versatility and popularity.

Today, teriyaki has transcended its Japanese roots and become a global phenomenon. From bottled sauces to restaurant menus worldwide, the sweet and savory flavors of teriyaki continue to captivate taste buds and represent a delicious piece of Japanese culinary heritage.

Nutritional Content and Benefits of Teriyaki

Teriyaki sauce, the heart of teriyaki dishes, offers a blend of sweet and savory flavors. While the exact nutritional content varies based on specific ingredients and preparation methods, some common components contribute to its nutritional profile. Soy sauce provides sodium, and small amounts of protein and iron. Mirin, a sweet rice wine, contributes carbohydrates and sugars. Sake, another rice wine often used, adds a small amount of alcohol (which mostly cooks off during heating) and trace amounts of other nutrients.

The primary nutritional value of a teriyaki dish comes from the main ingredient, whether it’s chicken, fish, beef, or tofu. For example, chicken teriyaki provides a good source of protein, which is essential for building and repairing tissues. Fish teriyaki, particularly with fatty fish like salmon, offers omega-3 fatty acids, beneficial for heart health. Tofu teriyaki provides a plant-based source of protein and iron.

It’s important to be mindful of the sodium content in teriyaki dishes, primarily contributed by soy sauce. Opting for low-sodium soy sauce or using it sparingly can help manage sodium intake. Additionally, the sugar content can be significant depending on the specific recipe. Enjoy teriyaki dishes as part of a balanced diet and adjust portion sizes according to your individual dietary needs. Focusing on lean protein choices and incorporating plenty of vegetables can create a healthier and more nutritious teriyaki meal.

Tips for Choosing Quality Soy Sauce

Since soy sauce is a key ingredient in teriyaki, its quality significantly impacts the final dish. Look for naturally brewed soy sauce, which has a more complex and nuanced flavor compared to chemically produced versions.

Check the ingredients list. Ideally, you’ll see only soybeans, wheat, salt, and water (or a similar variation for tamari, which is wheat-free). Avoid soy sauces with added sugar, corn syrup, or other unnecessary additives. These can mask the true flavor of the soy sauce and create an unbalanced teriyaki.

Pay attention to color and aroma. A good quality soy sauce should have a reddish-brown hue and a pleasant, savory aroma. Avoid soy sauces that appear overly dark or have a harsh, chemical smell.

Consider different types of soy sauce. Japanese soy sauces are generally categorized as koikuchi (dark soy sauce), usukuchi (light soy sauce), tamari (wheat-free), and shiro (white soy sauce). Koikuchi is the most common and versatile type, offering a balance of saltiness and umami. Experiment to find the type that best suits your palate and recipe.

Don’t be afraid to invest a little more in a high-quality soy sauce. The flavor difference is noticeable, and a good bottle will last a long time. It’s a worthwhile investment for elevating your teriyaki dishes.