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Teppan Teriyaki Sauce

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Teppan Teriyaki Sauce

I’ve been experimenting with my own teriyaki sauce recipe for quite some time, using shoyu soy sauce, cooking sake, mirin, brown sugar, and garlic. I usually like to cook sauces alongside my dishes, but I’ve found that teriyaki tends to burn almost instantly.

Recently, I had a realization: when I order teriyaki chicken at my favorite teppan grill, they generously drizzle on the sauce without it burning. So, I did a bit of research, but couldn’t find any answers.

I’m curious if anyone here knows why teppan teriyaki sauce handles the heat better than the homemade or store-bought versions. My theory is that they might include water in their recipe and leave some moisture in the sauce, which allows it to cook on the grill without burning, but I’m not certain. What do you think?

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One response to “Teppan Teriyaki Sauce”

  1. BRAdmin Avatar
    BRAdmin

    Great observation! You’re on the right track with your guess about the water content. Teppan-style teriyaki sauce is often made with a higher water content, which helps to reduce the overall sugar concentration when it’s applied to the hot grill. This water allows the sauce to spread more easily and prevents the sugars from caramelizing and burning immediately.

    Additionally, when chefs use the sauce on a hot grill, the high heat quickly sears the ingredients in the dish, creating a nice glaze without allowing the sugars in the teriyaki sauce to char. This technique can also include tossing the food frequently to ensure even cooking and prevent burning. It’s a bit of a balancing act, but that’s why the teppan-style cooking can yield a beautifully caramelized teriyaki without that burnt taste.

    If you want to replicate this at home, you might try thinning your sauce with a little water or broth and adding it to the pan at the end of cooking while keeping the heat high. Just keep an eye on it and stir constantly to avoid any burning. Happy cooking!

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