How to Make Chicken Teriyaki, Straight from Seattle | Cook’s Country
Bryan Roof shows Julia Collin Davison how to make chicken teriyaki, inspired by his visit to Toshi’s Teriyaki just outside of Seattle, Washington. For this preparation, Bryan purees garlic and ginger to add even more flavor to the soy sauce-based marinade. After getting a nice caramelizing char on the grill, the juicy and tender chicken is served with teriyaki dipping sauce atop fluffy white rice.
Seattle Chicken Teriyaki Recipe:
00:00 Chicken Teriyaki Sauce
01:58 Marinating Chicken
03:05 Grilling The Chicken
05:51 Plating The Teriyaki Chicken
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"Sauce me" 😆🤣
Always add sake and your sauce isn't reduced enough and add more sugar. Stop catering to middle-aged white women 😂
Any concerns about not neutralizing the zingibane before marinading the chicken?
Proud Washingtonian from Granite Falls 😎
I remember the first time you guys featured teriyaki and it was such gloopy Panda Express syrup. Glad you’ve found the real Seattle version.
Garnish with sesame seeds and scallions. Chefs kiss. Simple and delish.
My stir fry sauce is this basically with a bit of vinegar, ginger, garlic, and chili flakes. Good on everything.
I am surprised they used a wire brush please DO NOT USE a wire brush too dangerous
No thanks. Seattle is trash.
Can't wait to try this tomorrow after the chicken thighs have marinated 24 hours. Time to go shopping for some slaw. Cool video Bryan and Julia.
If you don't want the alcohol, use Apple cider vinegar instead. It's not as traditional, but I like it better.
Oh, YUM! Thank you for this recipe, I'm not a fan of the sweeter versions, either. 👍👍😊
I used to live a few blocks from there. Teriyaki was a weekly event.
Oh how I wish I had a charcoal grill. Will have to settle with using gas 😢
❤️ from Seattle! Teriyaki is so delicious! And Katsu, and yakisoba, and sushi, and udon! So much delicious Japanese cuisine influence. And Ethiopian, and Chinese, and Persian, and Latin American, and Indian, and … And you're making me hungry 😛
Born and raised in Seattle, the only thinga missing for that authentic Pacific Northwest flavor is the rice and the salad (and the specifically the salad dressing)…
there are hundreds (thousands?) different variations of different recipes for the dressing, but if you want that authentic Seattle teriyaki vibe -you can't eat teriyaki without the crispness of the salad and the dressing.
The PNW is the birthplace for Americanized teriyaki, and if you want to learn more, I highly recommend Kenji j Lopez's series on this regional cuisine. Or better yet, visit Seattle and the suburbs and explore for yourself.
Toshi marinates his chicken and uses a $6k BBQ
i like to caramelize the sugar instead of adding it in directly, make the caramel, lower the heat with sake, add the soy sauce and reduce
I've made this recipe before and can vouch that it gives you an authentic flavor. However I strongly disagree with not using corn starch in the sauce. It is supposed to be thick to stick to the chicken and sit on top of the rice, not soak down through it. Thin sauce turns the rice into soup. You wouldn't put thin, runny ketchup on a burger, right? So follow this recipe but add a corn starch slurry to the sauce (not the marinade) and you'll have a really accurate Seattle teriyaki.
Melted sugar? Nope
I almost want to buy a charcoal grill after seeing this. My gas grill will have to do. Looks delish!
I live about 10 mins from Toshi's Mill Creek location. It's pretty tasty.
Sadly I don't have a grill.
165 chicken is cooked full not 175 😅
clean those tongs every time after every flip. it's grabbing raw meat after all.
What if I don’t have a grill? What’s the best option?
No Kenji???
Toshi's Teriyaki is a 20-minute drive from our home, a route frequently traveled. The food is wonderful, Toshi and his staff are very pleasant, efficient, and a total pleasure to work with. The cabbage sole slaw is excellent side!