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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":486,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":527,"romanized":528,"countrySlug":529,"baseServings":530,"prepMinutes":432,"cookMinutes":531,"difficulty":532,"course":533,"diet":535,"mainIngredients":538,"images":539,"keywords":549,"publishedAt":554,"updatedAt":554,"authorSlug":555,"summary":556,"localeSlug":524,"alternates":557},[394,397,400,403,406],{"answer":395,"question":396},"It is a Japanese compound: teri (照り) means gloss or luster, and yaki (焼き) means grilled or seared. So teriyaki literally describes the finish — food seared and then glazed until it shines. In Japan it names a technique of reducing soy sauce, mirin and sake around the food, not a particular bottled sauce or flavor profile.","What does \"teriyaki\" actually mean?",{"answer":398,"question":399},"You can, but you will get a different dish. Bottled teriyaki is typically thickened with cornstarch and flavored with garlic, ginger and sometimes pineapple — an American adaptation. The Japanese method reduces soy sauce, mirin and sake in the pan so the glaze absorbs the browned chicken drippings and turns glossy from concentrated mirin sugars alone. It takes two extra minutes and three pantry bottles.","Can I just use bottled teriyaki sauce?",{"answer":401,"question":402},"Mirin is a sweet Japanese rice wine used almost entirely for cooking — it brings sweetness, gloss and a rounded depth that plain sugar lacks. Look for \"hon-mirin\" (true mirin) in Asian groceries or well-stocked supermarkets; \"mirin-style seasoning\" is a sweeter imitation that works if you reduce the added sugar. A bottle keeps about a year in a cool cupboard.","What is mirin and where do I find it?",{"answer":404,"question":405},"The glaze is mostly sugar once the liquid cooks off, and it moves from syrup to caramel to scorched in under a minute. Reduce it over medium heat, watch for the bubbles to grow large and slow, and pull the pan the moment the sauce coats the chicken with a visible sheen. If it over-reduces, a tablespoon of hot water whisked in will rescue it once or twice.","Why did my teriyaki glaze burn or turn into hard candy?",{"answer":407,"question":408},"Thighs, ideally skin-on, are the Japanese default and the more forgiving cut: the fat keeps the meat juicy through searing and glazing, and the skin crisps and then lacquers beautifully. Breast works if you prefer it — pound it to even thickness, sear it more gently, and pull it off the heat as soon as it is just cooked through, since the glaze reduction gives it extra time in the pan.","Thighs or breast for teriyaki chicken?",[410,411,412,413,414,415],"Dry the chicken skin thoroughly with paper towels before it hits the pan — wet skin steams and never crisps, and crisp skin is half the dish.","Start skin-side down in a cold or barely warm pan and let the fat render slowly. Rushing the sear gives you pale, flabby skin over cooked meat.","Pour off most of the rendered fat before adding the glaze liquids; too much fat and the sauce splits into an oily slick instead of a lacquer.","Watch the reduction, not the clock. The glaze is done when big slow bubbles replace fast small ones and a spatula dragged through leaves a brief trail.","If you only have sweet bottled \"mirin-style seasoning\", cut the sugar in the recipe by half — real hon-mirin is less sweet than the imitation.","Rest the chicken two or three minutes before slicing so the glaze sets to a sticky sheen instead of running off with the juices.","🍗","Teriyaki as cooked in Japanese homes is not a marinade and not a sauce from a bottle — it is a technique. Chicken thighs are seared skin-side down until deeply browned, then soy sauce, mirin, sake and a little sugar go straight into the hot pan and reduce around the meat until they turn into a glossy, clinging lacquer. The taste is salty-sweet in balance, with the caramel edge of reduced mirin and the savory depth of the chicken fond dissolved into the glaze. This version works at home because it needs one pan, four pantry liquids and about twenty minutes, and because the pan-reduction method gives you the shine and depth that pre-made teriyaki sauce, thickened with cornstarch, never quite manages.","The word teriyaki tells you exactly what the dish is: teri means gloss or luster, and yaki means grilled or seared. It is a name for a finish, not a flavor — in classical Japanese cooking, teriyaki was a method applied mostly to fish like yellowtail (buri no teriyaki), where fillets were grilled and brushed with a reduction of soy sauce, mirin and sake until the surface caught the light. The chicken version is a later, homier development, and today teriyaki chicken is standard weeknight cooking across Japan: bento boxes, izakaya menus, family dinners.\n\nWhat most of the world knows as teriyaki is a different creature. Japanese immigrants in Hawaii and the American West Coast adapted the glaze to local tastes in the mid-twentieth century, adding pineapple juice, garlic, ginger and eventually cornstarch, and by the 1990s bottled \"teriyaki sauce\" and Seattle-style teriyaki shops had turned the word into a marinade category. None of that is wrong as food — but it explains why bottled teriyaki tastes thick and one-note next to the real thing. In Japan the glaze is made in the pan, in the minute or two it takes to reduce, and it is never thickened with starch: the shine comes from mirin's sugars concentrating as the liquid evaporates.\n\nThat is also why the dish rewards technique over shopping. The four liquids are cheap and keep forever; the skill is in the sear (dry skin, patient browning, rendered fat poured off) and in pulling the pan off the heat the moment the glaze goes from bubbling liquid to syrup that coats the back of a spoon. Ten seconds past that point it turns to candy and scorches. Get it right and the chicken looks varnished — which is, literally, the name of the dish.","Keeps 3 days refrigerated in an airtight container; the glaze thickens to a jelly in the fridge and reloosens on reheating. Reheat gently in a covered pan with a spoonful of water, or microwave at medium power — high heat turns the glaze bitter. Sliced teriyaki chicken freezes well for up to 2 months and is excellent cold in a bento.",[421,422,423,424],"The glaze is built in the pan from soy, mirin and sake — it picks up the chicken fond, which bottled sauce cannot do.","No cornstarch: the gloss comes from properly reduced mirin, the way it is done in Japan.","Thighs with skin stay juicy through the glazing; the rendered fat crisps the skin first.","One skillet, four pantry liquids, about twenty minutes — genuine weeknight territory.",[426,427,428],"Heavy skillet with a lid (cast iron or stainless)","Tongs or cooking chopsticks","Paper towels for drying the skin",{"fat":430,"carbs":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},25,13,10,950,33,420,[437],"Steamed short-grain rice, a pile of shredded raw cabbage, and miso soup — the standard Japanese teishoku set.",[439,442,445],{"name":440,"description":441},"Buri no teriyaki","The classical version: yellowtail (or salmon) fillets seared and glazed the same way — the fish the technique was invented for.",{"name":443,"description":444},"Teriyaki donburi","Sliced glazed chicken over a bowl of hot rice with the pan glaze spooned over, shredded cabbage or scallions alongside — bento-shop style.",{"name":446,"description":447},"Ginger-garlic teriyaki","A grated coin of ginger and one crushed garlic clove added with the glaze liquids — not traditional in Japan, but a common and good home variation.",[449,456,460,464,469,472,475,477,483],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},700,"chicken","boneless chicken thighs, skin on","about 4 thighs; skinless works but crisps less","g","For the chicken",{"qty":457,"name":458,"unit":459,"group":455},null,"fine salt and black pepper","to taste",{"qty":461,"name":462,"unit":463,"group":455,"noScale":8},1,"neutral oil","tbsp",{"qty":465,"ref":466,"name":467,"unit":463,"group":468},3,"soy-sauce","soy sauce","For the glaze",{"qty":465,"ref":470,"name":471,"unit":463,"group":468},"mirin","mirin (hon-mirin if possible)",{"qty":465,"name":473,"note":474,"unit":463,"group":468},"sake","or dry white wine",{"qty":461,"name":476,"unit":463,"group":468},"sugar",{"qty":478,"ref":479,"name":480,"unit":481,"group":482,"optional":8},2,"scallions","scallions, thinly sliced","piece","For serving",{"qty":461,"name":484,"unit":485,"group":482,"optional":8},"toasted sesame seeds","tsp",[487,490,493,498,502,507],{"text":488,"title":489},"Pat the chicken thighs completely dry with paper towels, especially the skin. Season lightly with salt and pepper on both sides — lightly, because the soy glaze brings most of the salt.","Dry and season the chicken",{"text":491,"title":492},"Stir together the soy sauce, {qty:mirin} of mirin, the sake and the sugar in a small bowl until the sugar dissolves. Keep it next to the stove — the end of cooking moves fast.","Mix the glaze",{"tip":494,"text":495,"title":496,"timerSeconds":497},"Press the thighs flat with a spatula for the first minute so the whole skin surface touches the pan.","Set the thighs skin-side down in a barely warm skillet with the oil, then bring the heat to medium. Cook undisturbed until the skin is deep golden brown, crackling, and releases from the pan on its own, 7–9 minutes.","Render and crisp the skin",480,{"text":499,"title":500,"timerSeconds":501},"Flip the thighs and cook until the underside is lightly browned and the meat feels firm at the thickest point, 4–5 minutes. Pour off all but a thin film of the rendered fat.","Cook the second side",270,{"tip":503,"text":504,"title":505,"timerSeconds":506},"Pull the pan off the heat the moment a dragged spatula leaves a brief trail in the glaze — ten seconds too long and it turns to caramel.","Pour the glaze mixture into the hot pan around the chicken — it will bubble hard immediately. Simmer, turning the thighs to coat every side, until the liquid reduces to a syrup that clings to the meat with a visible shine and the bubbles turn large and slow, 2–3 minutes.","Glaze in the pan",150,{"text":508,"title":509,"timerSeconds":506},"Rest the chicken on a board for 2–3 minutes so the glaze sets tacky, then slice each thigh crosswise into strips. Spoon any remaining pan glaze over the top and finish with scallions and sesame seeds. Serve with hot rice.","Rest, slice and serve","teh-ree-YAH-kee CHEE-keen",[512,516,520],{"note":513,"swap":514,"original":515},"Any inexpensive drinking sake works; cooking sake with added salt also works if you ease up on the soy. Wine is close enough.","Dry white wine, or water with an extra ½ tsp sugar","Sake",{"note":517,"swap":518,"original":519},"You lose a little of mirin's rounded depth but keep the balance. True hon-mirin is worth buying — it keeps for a year.","1 tbsp sake (or water) + 2 tsp sugar per tablespoon of mirin","Mirin",{"note":521,"swap":522,"original":523},"Breast dries out faster — pull it at 63°C and let carryover finish it. Salmon teriyaki is actually the older, classic dish.","Chicken breast, salmon fillet, or firm tofu","Chicken thighs","chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","Chicken Teriyaki","照り焼きチキン","Teriyaki chikin","japan",4,20,"easy",[534],"main",[536,537],"dairy-free","nut-free",[451,466,470],[540,543,545,547],{"alt":541,"src":542},"Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds","\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg",{"alt":541,"src":544},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-16x9.jpg",{"alt":541,"src":546},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-4x3.jpg",{"alt":541,"src":548},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-1x1.jpg",[550,451,529,551,470,552,553],"teriyaki","glaze","weeknight","one pan","2026-08-18","dishroute-kitchen","Real Japanese teriyaki: chicken thighs seared crisp, then glazed in the pan with a soy-mirin-sake reduction until lacquered and glossy — no bottled sauce, four ingredients, one skillet.",{"en":558},"\u002Frecipe\u002Fchicken-teriyaki",{"items":560,"total":432,"page":461,"limit":831,"hasMore":832},[561,599,609,641,670,696,725,754,783,806],{"slug":562,"title":563,"shortTitle":564,"nativeName":565,"romanized":566,"countrySlug":529,"region":567,"baseServings":530,"prepMinutes":568,"cookMinutes":531,"restMinutes":569,"difficulty":570,"course":571,"diet":574,"mainIngredients":576,"images":580,"keywords":590,"publishedAt":598,"updatedAt":598,"authorSlug":555},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","Agedashi Dofu","揚げ出し豆腐","Agedashi dōfu","Kanto",15,30,"medium",[572,573],"appetizer","side",[575,536],"pescatarian",[577,578,466,579],"tofu","kombu","bonito-flakes",[581,584,586,588],{"alt":582,"src":583},"Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions","\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-1x1.jpg",[591,592,593,594,595,596,597],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon","2026-08-19",{"slug":524,"title":525,"shortTitle":526,"nativeName":527,"romanized":528,"countrySlug":529,"baseServings":530,"prepMinutes":432,"cookMinutes":531,"difficulty":532,"course":600,"diet":601,"mainIngredients":602,"images":603,"keywords":608,"publishedAt":554,"updatedAt":554,"authorSlug":555},[534],[536,537],[451,466,470],[604,605,606,607],{"alt":541,"src":542},{"alt":541,"src":544},{"alt":541,"src":546},{"alt":541,"src":548},[550,451,529,551,470,552,553],{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"romanized":612,"countrySlug":529,"region":614,"baseServings":530,"prepMinutes":531,"cookMinutes":430,"restMinutes":569,"difficulty":532,"course":615,"diet":618,"mainIngredients":620,"images":624,"keywords":634,"publishedAt":598,"updatedAt":598,"authorSlug":555},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","Dorayaki","どら焼き","Tokyo",[616,617],"dessert","snack",[619,536,537],"vegetarian",[621,622,623,470],"eggs","flour","honey",[625,628,630,632],{"alt":626,"src":627},"Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste","\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-1x1.jpg",[610,635,636,637,638,639,640],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"romanized":646,"countrySlug":529,"region":614,"baseServings":530,"prepMinutes":432,"cookMinutes":568,"difficulty":532,"course":647,"diet":648,"mainIngredients":649,"images":653,"keywords":663,"publishedAt":598,"updatedAt":598,"authorSlug":555},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","Gyudon","牛丼","Gyūdon",[534],[536],[650,651,652,466],"beef-chuck","onion","rice",[654,657,659,661],{"alt":655,"src":656},"Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger","\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-1x1.jpg",[642,664,665,666,667,668,669],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner","dashi",{"slug":671,"title":672,"shortTitle":672,"nativeName":673,"romanized":674,"countrySlug":529,"baseServings":530,"prepMinutes":432,"cookMinutes":568,"difficulty":532,"course":675,"diet":677,"mainIngredients":679,"images":681,"keywords":691,"publishedAt":554,"updatedAt":554,"authorSlug":555},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru",[676,573],"soup",[575,536,678,537],"gluten-free",[680,577,479],"miso",[682,685,687,689],{"alt":683,"src":684},"A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions","\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[692,669,578,693,577,694,695],"miso soup","katsuobushi","japanese breakfast","umami",{"slug":697,"title":698,"shortTitle":699,"nativeName":700,"romanized":699,"countrySlug":529,"region":701,"baseServings":530,"prepMinutes":430,"cookMinutes":569,"difficulty":570,"course":702,"diet":704,"mainIngredients":705,"images":708,"keywords":718,"publishedAt":598,"updatedAt":598,"authorSlug":555},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","Okonomiyaki","お好み焼き","Kansai (Osaka)",[703,534],"street-food",[536],[706,622,621,707],"cabbage","pork-belly",[709,712,714,716],{"alt":710,"src":711},"Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes","\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-1x1.jpg",[697,719,720,721,722,723,724],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"romanized":728,"countrySlug":529,"region":730,"baseServings":530,"prepMinutes":531,"cookMinutes":531,"restMinutes":432,"difficulty":532,"course":731,"diet":733,"mainIngredients":734,"images":738,"keywords":748,"publishedAt":598,"updatedAt":598,"authorSlug":555},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","Onigiri","おにぎり","Nationwide",[617,732],"breakfast",[575,536],[735,736,737,579],"short-grain-rice","nori","salmon",[739,742,744,746],{"alt":740,"src":741},"Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling","\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-4x3.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-1x1.jpg",[726,749,750,736,751,752,753],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"romanized":759,"countrySlug":529,"region":760,"baseServings":530,"prepMinutes":569,"cookMinutes":761,"restMinutes":762,"difficulty":570,"course":763,"diet":764,"mainIngredients":765,"images":767,"keywords":777,"publishedAt":554,"updatedAt":554,"authorSlug":555},"shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","Shoyu Ramen","醤油ラーメン","Shōyu rāmen","Kanto (Tokyo)",120,240,[534,676],[],[451,766,466,621],"ramen-noodles",[768,771,773,775],{"alt":769,"src":770},"Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and scallions","\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-1x1.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-4x3.jpg",[778,779,780,467,781,782],"ramen","noodle soup","tokyo","japanese comfort food","broth",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"romanized":786,"countrySlug":529,"region":567,"baseServings":530,"prepMinutes":432,"cookMinutes":568,"restMinutes":788,"difficulty":570,"course":789,"diet":790,"mainIngredients":791,"images":792,"keywords":802,"publishedAt":598,"updatedAt":598,"authorSlug":555},"tamagoyaki","Tamagoyaki (Japanese Rolled Layered 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