Home teriyaki recipe

Amalgamation ^ | September 20th, 2015 | Mariner

[Mariner]

This is a recipe that an old Japanese woman from Hawaii taught me.

It's superb and easy.

Small Batch:

1 cup of Mirin (sweet sake)

1/2 cup Soy Sauce

1/2 cup Pineapple or Orange Juice

1 TSP Brown Sugar

2 Garlic cloves, minced.

1 TSP fresh Ginger, minced

Put all ingredient in a saucepan and bring JUST to a boil and remove from heat. Allow to cool.

Then BONE 4-6 chicken thighs and cover them in Teriyaki and place in bowl in fridge for at least 1 hours, 3 hours is better.

Grill over low heat, slice and serve over brown rice.

You can add some cole slaw or Japanese Cabbage Salad.

[Mariner]

I encourage all to give this a try. Cheap, nutritious and DELICIOUS.

[amorphous]

Thanks!

[FunkyZero]

I will be giving this one a try. Thanks!

[Mariner]

Please report back with your opinion when you've tried it. I would like to know what you think.

I'll be having some as soon as it cools off outside today. 96 deg is too hot to cook in the house OR outside lol

[miss marmelstein]

Sounds good. I would just suggest cooking it down a bit to concentrate the flavors.

[txhurl]

Our local centex BBQ know-it-all scores the skin on chicken before grilling so that a bite gives you a skin ‘crunch’ without tearing off the whole skin. Going deeper with the score allows the marinade to pervade throughout the meat.

[FunkyZero]

I do have a question. You say to remove at right at the boiling point. Have you ever “overcooked” it? The reason I ask is I’ve tried several times to find a way to cook down various teryaki sauces to get a thick syrup consistency for glazing beef and things but it always tastes burnt no matter how low i cook it.

[amorphous]

Will do. I really enjoy creating the basic ingredients for cooking (e.g, baking powder, salad dressings, salsas, and etc.). Thank you for giving me one more to add to my list!

[Dr. Bogus Pachysandra]

Will try! Thanks! Made Black Bean Garlic Sauce a couple days ago. Used it on twice fried green beans. Yum!

[reed13k]

My japanese wife uses lemon juice instead, but the orange/pineapple version is available on the shelf in Japan as well....just an fyi.

[logitech]

ping

[PAR35]

Sounds good.

[The_Media_never_lie]

Thank you for sharing this.

[Chainmail]

Wonderful -thanks!

[Fiddlstix]

Bump

[Utilizer]

Switch cooking vessels. You probably burned something in that one at one time and the residual taste is coming through. Also, invest in a cast-iron skillet or three of various sizes. Get the better ones that are quite thick and heavy, not the cheap Chicom versions that the lower-pricing stores sell.

You need something thick to spread the heat more evenly and that is something the teflon-coated or cooking-glass versions are not good at. Start at a very low heat and gradually bring it up to temp. When it is too hot to touch, that is when you add a small amount of cooking-oil to help distribute the heat and if you are hesitant about using too much oil you can add just a bit and use a folded paper towel to spread it all over the pan. After a few minutes when all the oil has come to the roughly the same temperature, then you can add your ingredients and gently increase the heat until it is simmering slowly. Stir often for best results.

[Mariner]

You must use Mirin, it's a bit syrupy, Adding the Brown sugar helps.

But in all my travels to Hawaii and the rest of Westpac I never saw thick Teriyaki except here in the states.

[berdie]

later

[Windflier]

Thanks, Mariner! My wife was just talking about finding a recipe for home made teriyaki, yesterday.

[Jack Hydrazine]

I learned recently that Seattle is big on teriyaki.

A City’s Specialty, Japanese in Name Only
http://www.nytimes.com/2010/01/06/dining/06unit.html