A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from December 31, 2008
Teriyaki (Teriyaki sauce)

Entry in progress—B.P.

Wikipedia: Teriyaki
Teriyaki (kanji: 照り焼き; hiragana: てりやき) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while meat – chicken, pork, lamb and beef – is more often used in the West. Other ingredients sometimes used in Japan include konjac and squid.

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, 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 before and during cooking.

The tare is traditionally made by mixing and heating soy sauce, 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 green onions.

Teriyaki can also be served cold, as it often is in bento menus.

Teriyaki sauce
In non-Japanese cultures, any dish made with a teriyaki-like sauce (often not made using sake, but other brands of non-Japanese wine), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Some bottled “teriyaki” sauces in other countries are actually versions of the spicier Korean bulgogi sauce. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings and used as a dipping sauce.

Teriyaki burger
Teriyaki burger (照り焼きバーガー) refers to a variety of hamburger, created by Japanese chain Mos Burger in 1973. According to the recipe, the tare is poured into the bread in limited quantities and coupled with lettuce, endowing it with its strong, yet sweetish, flavor. Since the late eighties, McDonalds in Hong Kong has offered a Teriyaki sandwich dubbed the Shogun Burger, wherein the teriyaki sauce is a coating on the burger patty. In 2007, Burger King began to offer a hamburger called the Whopper Teriyaki, in Japan only. Subway restaurants in Japan also offer Teriyaki sandwiches.

Teriyaki burgers are also a drive-in, restaurant and school cafeteria item in Hawaiʻi (where it is commonly called a Teri-burger). This Hawaiian dish dates back to at least the mid 1960s, served on a Hawaiian roll with lettuce and tomato, but no condiments.

Marriam-Webster Dictionary
teriyaki
Main Entry: ter·i·ya·ki
Pronunciation: \ˌter-ē-ˈyä-kē\
Function: noun
Etymology: Japanese, from teri glaze + yaki broiling
Date: 1962
: a Japanese dish of meat or fish that is grilled or broiled after being soaked in a seasoned soy sauce marinade

(Oxford English Dictionary)
teriyaki
[Jap., f. teri gloss, lustre + yaki roast.]
A Japanese dish consisting of fish or meat marinated in soy sauce and broiled.
1962 M. DOI Art of Japanese Cookery 72 In Teri-yaki, rich sauce which gives a sheen to ingredients is used as seasoning.
1963 H. TANAKA Pleasures of Japanese Cooking iv. 76 Almost as popular as yakitori is teriyaki, usually fish marinated in a shoyu sauce, arranged on long skewers, and then broiled over charcoal. Teriyaki means ‘glaze broiled’.
1972 A. FOWLES Double Feature i. 20 The predictable teriyaki dinner, more edible..than its infra-red mini-grilled BOAC counterpart.
1978 Amer. Speech 1975 L. 304 The recipe, one of a number for Japanese dishes, calls for chicken livers marinated in teriyaki sauce, wrapped in bacon, and broiled.

teriyaki, n.
A mixture of soy sauce and various other flavourings (typically including mirin, sake, and sugar) used as the marinade or glaze for teriyaki dishes, and often sold ready-made. Also teriyaki marinade, teriyaki sauce.
1961 N.Y. Times 24 Sept. 111 (advt.) Teriyaki sauce:  cup Kikkoman [i.e. soy sauce] 2 tbsps sugar cup white wine tbsp ginger… Marinate [meat] 1 hour in Teriyaki sauce.
1977 Bon Appétit May 25/2 The more versatile pork and chicken appear in a variety of surroundings—deep-fried, glazed with teriyaki or similar sauces, and simmered or steamed with rice wine.
1987 J. HERSEY Blues (1988) 164 The man..was entranced with the thought that Codium might taste good with a little teriyaki.
1995 Canad. Living June 102/3 The easy-to-make teriyaki sauce for this chicken is better than any you can buy in a store.
2002 Inquirer Mag. (Philadelphia) 5 May 25/2 The salty-sour note in the kobe beef’s teriyaki marinade..made an impression.

Google Books
The Table:
How to Buy Food, How to Cook It, and How to Serve It

By Alessandro Filippini
Revised edition, with supplements
New York, NY: Charles L. Webster & Company
1889
Pg. 416 (Yokahama Menu):
Sashimi. Raw Sliced Fish.
Teriyaki. Roast Fish.
Shiwoyaki. Roasted Fish.

Google Books
A Japanese Marriage
By Douglas Sladen
New York, NY: Macmillan and Co.
1895
Pg. 44:
“You must add to these shiwoyaki—fish baked with salt; teriyaki—plums preserved with salt; sweet potatoes syrupped, and hachizakana—fish in a bowl,” said Mary.

Google Books
My Japanese Wife:
A Japanese Idyl

By Clive Holland
Ne York, NY: Frederick A. Stokes COmpany
1902
Pg. 69:
As it is, her belongings are brought up the hill to my house in an elborately decorated lacquer box, by a big little brother with a bullet-head, niced eyes, and a great liking for teriyaki (plums in sugar coats). 

Google Books
Terry’s Japanese Empire
Including Korea and Formosa

By T. Philip Terry
Boston, MA: Houghton Mifflin Company
1914
Pg. XLV:
Fish (sakana). Ni-zakana: coooked or boiled fish.—Suimono: fish soup.—Shioyaki: fish salted, then baked.—Teriyaki: fish in a sauce of soy, mirin, and sugar.

21 July 1918, Waterloo (Iowa) Times-Tribune, “Japan’s Alluring Homes” by Burton Knisely, pg. 8, col. 5:
There was asuimono, a soup containing fish; gohan, or rice, every grain full frim and dry teriyaki, a baked fish which nevertheless tasted raw to me;...

17 April 1960, Nevada State Journal (Reno, NV), pg. 11 ad:
TAHITIAN STEAK and TROPICAL FRUIT PANCAKES. A choice steak marinated in our special Teri Yaki Sauce.
(Dick Graves Nugget Casino, Spark, NV, Pancake Parlor Menu—ed.)

12 May 1960, Uniontown (PA) Evening Standard, “Flank Steak Teriyaki Is A Tender Main Course Idea” by Gaynor Maddox, pg. 19, cols. 4-5:
For the main dish, she used top quality flank steak—a big thick one weighing over 2 1/2 pounds (for 4 persons). She trimmed off all fat and removed all surface tissue. Next she prepared a Teriyaki sauce of the ingredients: a clove of garlic, mashed; 3/4 cup salad oil, 2 tablespoons of sherry or lemon juice or wine vinegar, 1/4 cup soy sauce, 1 1/2 teaspoons Chinese head molasses (can be purchased at most supermarkets that sell Chinese ingredients), 1 1/2 teaspoons ground ginger, 1 finely chopped scallion (green onion). Use entire scallion, both green and white part, or 1/2 teaspoon instant onion. Lay steak in pan and pour the Teriyaki sauce over it. Stand for 4 hours. Remove steak from marinade. Drain. Broil fast either under broiler or on outdoor grill, just 5 minutes on each side. Steak should be pink inside, well-browned on outside. Do not haste with the sauce or serve sauce with it. Slice steak slantwise across the grain. The “slantwise” is important.

Posted by Barry Popik
New York CityFood/Drink • (0) Comments • Wednesday, December 31, 2008 • Permalink