Teriyaki refers to the cooking method of grilling ingredients coated with a sweet sauce made of soy sauce. In Japan, firm-textured, moderately fatty ingredients are used for Teriyaki dishes, and some of the frequently used ingredients are yellowtail and chicken.
When preparing chicken teriyaki, for instance there are few points that are important to improve its taste. First, the meats should be equally thick by making cuts on thick meat and opening them, which would allow heat to spread uniformly over the meat. Secondly, by coating the meat entirely with wheat flour, you could prevent the meat soup from escaping and so that skin becomes crisp. Thirdly, by frying the coated meat with oil of relatively large volume, so that meat wouldn’t become pliant when coated with the sweet sauce. Lastly, it is recommended that you combine the seasonings and prepare the sauce beforehand, so that there will be no worries for overgrilling the meat and mistakenly making it dry and brittle while you prepare the sauce.
Teriyaki dishes are suitable as dishes for bento, as the fat easily dissolves inside the mouth even if it cools down, and because the sugar content, which has a moisturizing effect, would maintain teriyaki’s moist form regardless of the amount of time passed. Teriyaki would truly be a great dish to serve in and outside of home.
Rikucho Ogasawara’s Fish Pan
https://www.shokunin.com/en/rikucho/fishpan.html