Chicken Teriyaki
Instructions:
A little sweet; no wonder many Americans love it. Serve
with plain short-grain brown or white rice.
Other protein you can use: boneless turkey breasts or
thighs, pork chops, or tuna or sirloin steaks.
1/3 cup soy sauce
1/3 cup sake or slightly sweet white wine, like a German
Kabinett or Spatlese (use water if necessary)
1/3 cup mirin (or 3 tablespoons honey mixed with
3 tablespoons water)
2 tablespoons sugar
About 1 1/2 pounds boneless chicken thighs, legs, breasts, or tenders
2 teaspoons grated lemon zest (optional)
- Combine the soy sauce, sake, mirin, and sugar in a bowl. If time allows, marinate the chicken in this mixture in a covered dish for 2 hours at room temperature or overnight, refrigerated, turning the meat occasionally. If you’re cooking right away, don’t bother combining the meat with the sauce.
- Heat a charcoal or gas grill or the broiler to moderate heat and put the rack about 4 inches from the heat source. Meanwhile, soak the skewers (you’ll need at least 8) in warm water if you’re using wood. Remove the meat from the marinade and thread it onto the skewers. Boil the sauce for a couple of minutes in a small saucepan, until it produces lively bubbles and begins to get thick.
- Grill or broil the skewers until browned all over
and cooked through, basting frequently with the sauce
and turning the chicken every 2 or 3 minutes, 10 to 15
minutes (to check for doneness, cut into a piece with a
thin-bladed knife; the center should be opaque or slightly
pink). Give the meat one final baste and serve hot or at
room temperature.
- Chicken Teriyaki on the Stove.
- Heat a large skillet over medium-high heat for about 2 minutes, then add the chicken. Brown quickly on both sides, no more than 2 minutes per side. Transfer it to a plate and turn the heat to medium.
- Add 2 tablespoons water, followed by the sake, mirin, sugar, and finally soy sauce. Stir to blend and, when the sauce produces lively bubbles and starts to thicken, add the chicken.
- Cook, turning the chicken in the sauce, until it becomes more of a glaze than a liquid, a couple of minutes tops. By that time the chicken should be cooked; if not, keep cooking, adding a tablespoon or so of water if necessary to keep the glaze from burning.
- MAKES: 4 servings
- TIME: About 20 minutes