Teriyaki-Glazed Fish, Steak, or Chicken

Preparation info

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By James Peterson

Published 1991

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Teriyaki glazing works best for relatively thick cuts of fish, steak, or chicken. It’s easy to overcook thinner cuts because they must be sautéed in two stages—first in hot oil, second with the teriyaki ingredients.


thick fish or meat steaks or chicken, quartered 4 or 1 4 or 1
vegetable oil 2 tbsp 30 ml
ingredients for teriyaki sauce (mirin, soy sauce, sake), either combined or separate


  1. Sauté the fish, meat, or chicken in the oil in a large heavy-bottomed sauté pan over medium to high heat so the pieces are well browned on both sides. Leave underdone by about 3 minutes. Remove from the pan.
  2. Pour out the cooked oil and pour the teriyaki sauce or ingredients (there’s no need to combine them) into the still-hot pan. Put the fish, meat, or chicken back in the pan and boil the teriyaki mixture over high heat for about 1½ minutes, until it looks thick and syrupy.
  3. Turn over the fish, meat, or chicken and boil for another 1½ minutes, until there’s practically no sauce left in the pan. Be careful at this point (keep sniffing) to permit the glaze to caramelize only slightly, not to burn.