Asian food, at least the Chinese-American version most readily available locally, has been on my go-to list for a long time. Recently, I have dipped a chopstick into Thai and Vietnamese cuisines, but I do not recall having tried very many Japanese dishes. With that in mind, I recently met a friend at the Teriyaki Jar in Sherman for lunch. But first, I did a little research.
Teriyaki refers to a cooking technique where foods are grilled or broiled with a glaze. Traditionally, the glaze is made of soy sauce, mirin (rice wine) and sugar, and while the Japanese usually apply the technique to seafood — marlin, tuna, salmon, trout or mackerel — in Western applications beef, pork, lamb or chicken is more common.
With this general idea of what to expect, I pondered the menu at the Teriyaki Jar for awhile before deciding to go with the beef, chicken, shrimp teriyaki combo, and added a couple of spring rolls to the order. My friend, who said he was fond of spicy dishes, went with the daily special, spicy kung pao chicken.
The spring rolls came first; they were the fried version, and while I had been hoping for the fresh version with the cellophane wrapper, these were quite good — crisp, hot and a little crunchy. I easily could have had more than the two that came as the standard order.
The teriyaki was served on a large platter with a mound of steamed white rice, flanked by three medium-sized shrimp on a wooden skewer, thin slices of beef and medium-thick strips of chicken. A third of the plate held iceburg lettuce that came with a house dressing for a salad. The taste of the teriyaki sauce glaze, while noticable, was not dominate on any of the items. The shrimp were on the chewy side and the chicken pieces were dry. Best were the beef strips, which were thin and tender. There was a lot on the plate; more than I could finish, in fact.
Across the table, my friend had a very large helping of kung pao chicken and fried rice. It looked good, and he said it was, albeit a little spicier than expected.
In addition to the lineup of teriyaki items on the menu, the Teriyaki Jar also offers other Japanese dishes with beef, chicken or shrimp such as Yakisoba (stir-fried Yakisoba noodles with cabbage, broccoli, carrots and onions), Sukiyaki (stir-fried with cabbage, broccoli, carrots and onions), fried rice and Ramen dishes, as well as daily specials.
The Teriyaki Jar, which has been serving Sherman diners since 2012, fills a niche in Texoma’s Asian cuisine market nicely.
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