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Teriyaki in Cast Iron

Mar 21, 2017


Whilst there is a big following of comfort food amongst TPH followers, we still like to take our taste buds around the world.  This excerpt below was part of a Washington Post Q&A with food writer Charlotte Druckman, the author of ‘Stir, Sizzle, Bake: Recipes for your Cast Iron Skillet’ (which you can find here on Amazon).

Q: Teriyaki hack in a cast iron skillet?

I noticed that Japanese restaurants with the best teriyaki seem to cut the vegetables, bread the tofu or meat, and pour house made teriyaki sauce over the cast iron plate. Then the plate is broiled until things are golden and sizzly. Could i recreate this at home with a 12″ cast iron skillet? Instead of cast iron plates? My main concern is that the cast iron is needed for the right caramelization, but cooking it this way may leave teriyaki very hard to remove from my skillet without tin foil or ramekins.

A: Charlotte Druckman

You have just warmed my heart because I love cast iron and know a lot more about it than I do Japanese cuisine, which I’m only just beginning to scratch the surface of. You can and should use the cast-iron skillet for this, YES. But, make sure it’s well-seasoned, because that will reduce your changes of sticky-gross teriyaki aftermath significantly. But what I think the real trick to this would be is adding the teriyaki at the very end. If you look at the tsukune recipe in my story, you’ll see that the chicken meatballs are made then set aside, and the glaze for them (not so unlike a teriyaki) is made in a few moments (2 to 3 minutes) in the already-hot skillet, and then the meatballs are just quickly coated in them, in the pan, at the last minute. That’s what I’d do here.

The full Q&A from the Washington Post can be found here.

Happy Cooking!