Note: I have updated this recipe with my new favorite, which really is the right way. J Kenji Alt Lopez has been travelling around the Seattle area and visiting many teriyaki shops. He then made a little video on the OG way to do the Seattle-Style Teriyaki sauce and dressing for the side salad. The original post is below, posted in 2021, but the recipe has been updated and is a firm rip of Alt Lopez. Below that is the best and most authentic way to make teriyaki sauce at home and by the way it is true that Japanese immigrants, in Seattle came up with this (Toshi) as mainland Japanese version is quite a bit different. We are here. We do it this way (because it is fab).
Teriyaki sauce. Rumor has it there are roots in the PNW with our Japanese friends who emigrated to this part of the USA. Not sure if true (may look it up later) but what I DO KNOW is that we love it.
Quick memory of two of my fave teriyaki joints. First, Teriyaki Madness near Northwest University and up the street from one of my first big boy jobs after college (and frankly what I do today) in Kirkland. In the late 90s, I think their lunch special, which ran every day, was like $6.99 or something. Extra chicken and extra rice with a quick cucumber salad. Cheap and delicious.
Second, Nasai Teriyaki, specifically on Rose Hill, also in Kirkland. After church, a great stop off as a single, married, single again, and with the kids. We would get the “special” which was chicken teriyaki, rice, and gyoza with a small salad and the sweetest, tastiest, honey mustard dressing. Squeeze some sriracha and we are good.
I also liked (bonus comment)l the teriyaki chicken salad from the Beach Cafe at Carillon Point (also Kirkland – sensing a theme) that I wrote about years ago. Also super awesome.
Seattle-Style Teriyaki Sauce
1 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup brown sugar
small chunk of carrot
2 whole garlic cloves plus 2 minced garlic cloves
2 peeled fresh ginger “coins” plus 1 tablespoon minced ginger
splash of rice vinegar
corn starch slurry – equal parts cornstarch and COLD water – whisk (2 tablespoons each probably enough)
Combine the soy, sake, mirin and brown sugar in a small sauce pot over medium low heat. Cook until bubbling and let simmer a few minutes to reduce (about 3-5 minutes). Add the rest and bring back to a boil and then let simmer for about 10-15 minutes. Remove the big chunks but you can leave the minced. If using with chicken, place a few tablespoons of the sauce over the chicken thighs and let marinate for 1-8 hours. With the sauce off the heat, drop a tablespoon or so of slurry in there and give it a stir and bring the sauce back up to a light boil. Adjust accordingly but if you like that thickish glossy look, you will probably want all of the two tablespoons I list above.
It is now ready for your meal or can be stored in a jar in the fridge. It can last a LOOONNGGG TIME due to the high sugar and fermentation.
Seattle-Style Teriyaki Restaurant Salad Dressing
1/2 cup Kewpie mayo (regular may also OK)
1/4 cup Rice Vinegar
1/4 cup White Sugar
Black Pepper
Whisk to combine and make sure all white sugar has fully dissolved. This may can take a decent amount of black pepper so several clicks from your grinder (or 1-2 teaspoons from the jar). You can adjust the amounts as it is really about ratio (make more for later!)
Side Salad
1 1/2 inch sliced squares of iceberg lettuce
a little shredded carrot
2 slices of finely sliced cabbage
Great for making your own teriyaki chicken with rice, gyoza, salad, or whatever! So much better than the store-bought stuff. You can certainly sub in tamari or aminos or even low sodium soy for the soy sauce.
