You may know this already from our Chicken Teriyaki recipe, but Teriyaki is not the name of the sauce but rather a cooking method used in Japanese cuisine. Meat or fish is grilled and basted with sauce for a nice shine, or it can be cooked and mixed with the sauce in a frying pan.
Yakitori is grilled, skewered chicken, often dipped in a teriyaki-like sauce. It’s a very popular appetizer at yakitori bars and other bar-style restaurants in Japan.
Tebasaki is chicken wings in Japanese. Tebasaki Karaage is a very popular appetizer at restaurants and bars, just like Karaage. Crispy and juicy Tebasaki is best eaten when it is freshly made.
It’s easy to make Tebasaki Karaage at home, but it can be a little tricky to cut the drumettes (the parts that look like little drumsticks) from whole wings. You have to find a joint of the bones and cut through. Cut off the wing tips (the floppy ends) if you want. Seasoning is very similar to our Karaage recipe. Watch our Karaage video if you’d like to know more detailed instructions.
Oyako Donburi (親子丼ぶり)or Oyakodon (親子丼) in short is chicken and egg cooked in sweet and salty broth over steamed rice in a bowl. Chicken is simmered with vegetables such as green onions or brown onions, and is often garnished with various toppings. It’s easy to make at home, and can also be enjoyed at many different establishments such as soba restaurants, udon shops and diners in Japan.
Chicken Teriyaki is a beloved Japanese dish, and it has grown in popularity beyond Japan, especially in the U.S. Sweet and savory teriyaki flavor is appealing to many Americans, and it is a staple dish at Japanese restaurants in any town now. Chicken Teriyaki is easy to make at home with simple ingredients.