You can always readymade teriyaki
sauce but some have garlic or sesame seeds and things like that. Yummy but not
authentic.
I serve with steamed rice and
cooked green beans and julienned carrots (sizzled at the end with a little
butter or sesame oil to make them glossy). It's a really simple meal and good
for the kiddies.
4 chicken thighs, boned
vegetable oil
teriyaki sauce (see below)
Pierce the skin of the chicken
with a fork to allow the sauce to penetrate. Brush a frying pan with oil and
fry the chicken over high hear, turning, until well browned.
Remove the chicken from the heat
and rinse with boiling water.Return
the chicken pieces to the pan and pour over the teriyaki sauce. Cook until the
sauce is glossy, turning the chicken so that it is well coated in sauce. Remove
from heat when the sauce is well reduced and thick.
Cut the chicken in to half inch
slices, and arrange the slices on individual plates. Serve hot. (Serves 4.)
TERIYAKI SAUCE
7 ounces soy sauce
7 ounces sake
3 1/2 ounces mirin (Japanese sweet
cooking wine)
2 ounces sugar
Combine ingredients in saucepan
and stir over medium heat to dissolve sugar. Sauce may be used immediately or
cooled and refrigerated.
