Teriyaki gained mainstream popularity in the USA through two distinct waves. First, it became a nationwide flavor in the 1960s thanks to Japanese immigrants in Hawaii and the introduction of bottled sauces. Second, it exploded as a fast-food phenomenon in the 1970s, originating in Seattle
Teriyaki is honestly one of the only foods I hate. It's 1 dimensional and that 1 dimension is salt.
Isn't it just sugar and soy sauce and some ginger?>>22032521
>>22032536Yes. And the Seattle style is to burn it so you get gross gamey chicken thighs with a burnt sugar sauce coating. It's honestly not good.
>>22032521if you make your own it isnt. it's supposed to be more sweet than salty, or 50/50. most recipes use more sugar or mirin, sake, etc than soy sauce so the salt should be balanced by all of that.
mango habanero is the most hipster sauce rn
>>22032638mango habanero has been a normie sauce since buffalo wild wings started selling it like 25 years ago
>>22032435how does that make it hipster?
>>22032536No. Traditionally It is made with only soy sauce, mirin, sake, and sugar. You combine everything to dissolve sugar and reduce a tiny bit at first and cook off the alcohol. Then you would sear skin on chicken thighs until the skin is crispy and meat is nearly cooked through. Then you add the teriyaki sauce, scrape up all the browned bits, and reduce in the pan with the chicken until it thickens enough to coat your thighs.Using high quality ingredients makes a huge difference because it is a simple sauce. Almost all Japanese food is whatever unless you use the artistically produced versions of the ingredients.
>>22032678Autistically not artisically
>>22032521>NOOOOOOO WHERE ARE THE HECKING COMPLEX AROMAS AND FLAVORS? WHAT DO YOU MEAN IT DOESNT USE AT LEAST 10 HIGH QUALITY JAPANESE SAUCES??!?!?Don't care. Teriyaki wings rule.
Pic relate piggus.You want yakitori sauce, that's the "teriyaki" you actually want. But my Japanese food shits on the food Japanese people actually make, common theme in Japan as its so insular and rejecting of new techniques. Use dextrose for a glaze like the Chinese do with Peking duck, and if you for whatever reason don't happen to have a yakitori coal fire then soak a tiny little bundle of bamboo fiber in the chicken fat, set it on fire and pot-smoke your finished glaze chicken for 2 minutes. I recommend Maryland, or spatchcock without the breasts, scrawny birds are typically barbecued. And THEN throw the left over yakitori bones into your soup pot to make a truly dank broth. I serve mine with shredded vinegar daikon salad, or if it's with rice try shimichi, though this isn't traditional.
>>22032435>Japanese immigrantsnow shill this to meme levels.taiwan-nipponese Worcestershire forded 1 mirrion times.https://www.kongyen.com/en/product/black-vinegar
>>22032824>essentialsteriyaki: i rike it but too sweet for my current guts. gives me gas.ponzu: overhyped. like dipping into lime juice.tonkatsu: even sweeter than teriyakimeme. too much.i rather put soya sauce on my deepfrieds.tempura: underrated but i hardly eat tempura now 'cause they're all overpriced in restaurants these days. soba sauce and plain olde soya sauce works too.yakiori: never heard of it. issit like yakitori?sushi soy: plain soya sauce is fine.
>>22032824your picture is literally AI generated nonsense you retard
>>22032889>AI generated nonsensepost a real one. i want to believe!
>>22032824>its so insulargoodmore countries should reject ameri-soviet woke bullshit
>>22032849You replied to my post a second time, kill yourself.
>>22032435That meal looks pretty good B.
>>22032521Another tastelet filtered.
>>22033178you're all anon, anon. use a tripcode so i can avoid u!i only want to fellate nipponese food!
>>22032824>Dashi>Soy>Vinegar>MirinArr rook same
>>22032824>sushi soy dipping sauce>mirin>dashiwhat the fuck?
