Grilled chicken with teriyaki marinade
Instructions:
- This must be the most universally popular Japanese food - children take to it with gusto, and adults like the combination of salty and sweet flavours.
- 6 chicken half-breasts, boned but with the skin on;
- 1 clove garlic;
- 2 tablespoons sugar;
- 125 ml (4 fl oz/½ cup) Japanese soy sauce (shoyu);
- 125 ml (4 fl oz/½ cup) mirin or dry sherry;
- 2 teaspoons finely grated fresh ginger;
- ½ teaspoon sesame oil.
- If preferred, buy a whole roasting chicken and joint it, then bone the breast, legs and thighs.
- Crush the garlic to a smooth paste with 1 teaspoon of the sugar.
- Combine the remaining sugar, shoyu, mirin, garlic, ginger and sesame oil in a large dish and put the chicken pieces into the marinade, turning so they are coated. Marinate overnight if convenient, otherwise leave them for at least 1 hour, turning them over twice.
- Cook the chicken under a preheated grill or over a barbecue, brushing from time to time with the marinade. Or preheat the oven to 200 C (400 F). Oil a baking dish and place the chicken pieces in it in a single layer. Roast for 15 minutes, then turn the chicken pieces over with tongs and roast for 10 minutes longer. Spoon some of the marinade over the chicken. Lower the oven to 180 C (350 F) and roast for a further 20 minutes, brushing with marinade twice during this time. The chicken should be glazed and well browned. Cut into bite-sized pieces and serve with rice, or on its own as an appetiser.
- Note: Fillet steaks (6 small ones) can be marinated in the same mixture, then cooked on a hot, lightly oiled griddle. Heat the remaining marinade in a small pan with 60 ml (2 fl oz/¼ cup) water or dashi, and thicken with 1 teaspoon cornflour mixed with 1 tablespoon cold water. Use as a glaze on the steaks. For eating with chopsticks, slice the steaks and assemble in their original shape.