The word teriyaki means “glaze-grill,” and it is a popular method of preparing fish and meat in Japan. Unlike many American versions of this dish, true teriyaki dishes are neither marinated in a heavy soy-based sauce nor are they baked and then drowned in a sweet soy gravy. Authentic teriyaki cooking involves a quick searing followed by a light napping with a sweetened soy sauce to produce a complex, layered effect—glossy, slightly crusty burnished exterior with a snowy white, moist, and tender interior. Sometimes glaze-grilling is done on an outdoor grill or under a broiler, and at those times the glaze is painted on the seared fish in several layers toward the end of the cooking process. With thick fish and meat steaks, though, glaze-grilling usually means searing the food in a heavy skillet, then braising it in a rapidly reducing sweetened soy glaze. Swordfish can be enjoyed either way.
© 1988 Elizabeth Andoh. All rights reserved.