CHICAGO (WLS) --Teriyaki is a cooking technique in Japan, utilizing soy sauce, rice wine and sugar.
Most teriyakis are usually too sweet, or artificially thickened. But there's a new spot - a mini-chain with roots in Seattle - where they pay extra attention to their homemade sauces and dressings.
Glaze Teriyaki started in Manhattan, where it now has four locations, but it's really the brainchild of a Seattle kid who wanted to replicate that tradition beyond Washington State. Apparently, just like the hot dog or Italian beef is to Chicago, the tradition of teriyaki is synonymous with Seattle.
The meals options are simple and straightforward at Glaze - the first of what will probably become several locations in town, this one happens to be in Lakeview. They are bowls of teriyaki chicken, pork or salmon, rooted in Japan but popularized by West Coast Koreans.
"In the '70s, there was a big influx of Korean immigrants into the city of Seattle that really affected that culinary landscape and that's really the gist of it," said Manager Jeremy Saulter.
You begin by choosing white or brown rice, then comes a crunchy side salad with a choice of dressings. Choose your protein - the chicken thigh is a personal favorite - and finally, a ladle or two of teriyaki sauce, followed by some sesame seeds.
"A lot of our sauces have a bite to them, a spice to them, a kick, a tang, an acid, but not traditional Korean influences," he said.
Besides the rice bowls, excellent snacks include soba noodle bowls with shredded vegetables, tasty ribs, chicken wings and surprisingly good gyoza dumplings. The nice thing here is customization and a few gluten-free options.
"What we're finding is that Millennials really want to customize the way they eat; a lot of gluten-free is resounding with folks these days and we allow you to make your plate gluten-free... customization is a big thing with Millennials, yes," Saulter said.
3112 N. Broadway
773 697 3580