Teriyaki
I usually use skin on chicken thighs, but use your imagination.
Quantity is for about 12 people so half the amounts if you need less.
Marinade:
500ml Kikkoman Lite Soya Sauce
1 tblsp- crushed garlic
1 tblsp- minced ginger
250 ml brown sugar
100 ml mirin
100 ml oil- usually mostly veg oil and a splash of sesame oil
Let chicken marinade 2-4 hours
Teriyaki Sauce
Part 1:
200 ml Mirin
200 ml Sake Wine
100g white sugar
Heat together to dissolve sugar
Part 2:
100ml Kikkoman Regular Soya Sauce
100ml Kikkoman Lite Soya Sauce
100ml Chicken Stock
Add together Part 1 & Part 2 and reduce over heat by 1/3
3. Grill chicken over a SLOW grill brushing chicken with sauce multiple times.
Can be baked as well if not grill season at your house
Change the chicken stock for beef stock in Part 2 and the recipe is perfectly adapted for all red meats.
Last edited by omega50; 02-02-2013 at 08:45 PM.
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