Chicken Teriyaki with Orange

26Sep08

Chicken teriyaki is a popular Japanese dish. Basic teriyaki sauce is very easy to make at home, and its flavor is easily modified. In this case, some orange juice, and cloves add a new dimension. Other possibilities include honey, grated ginger, grated garlic, chopped scallions, fruit juice, fresh or dried chile or toban jiang,
or use your imagination!

Filed under: Grilling and Pan-Frying, Japanese Food, Salads, Dressings, and Sauces, Western Influenced food, Yakimono, chicken   |  2 Comments
Tags: Japanese Recipes, teriyaki, Yakimono

Teriyaki Chicken-Asparagus Roll

04Aug08

This teriyaki chicken recipe is so good I made it twice in a row! By mostly ignoring the teriyaki sauce as it cooks, it becomes honey thick, and has a delicious caramelized complexity. The chicken-roll is sliced to reveal its pretty green center.

Filed under: Grilling and Pan-Frying, Japanese Food, Yakimono, chicken   |  4 Comments
Tags: asparagus, cooking tips, Japanese Cooking, teriyaki

Teriyaki Fish

29Jul08

The recipe is from the project book. I will note substitutions now: I used salmon fillets from the freezer, and neglected to notice that I should have removed the skin. As it turned out, the broiling and glazing made the skin nice and crispy, so that was good. I forgot the pickled ginger, but it would have been very nice with the fish. According to Ms. Shimbo, yellowtail is usually eaten during the cold months when it’s less oily, so her suggestion to serve it with mashed potatoes fell flat for me on a warm summer day. Avocado with lime, and tomatoes and broccoli were more appealing.

Filed under: Fish and Seafood, Grilling and Pan-Frying, Japanese Food, Salads, Dressings, and Sauces, Yakimono   |  Leave a Comment
Tags: Japanese Recipes, salmon, teriyaki

Teriyaki Sauce

20Jul08

In the U.S. most supermarkets carry a variety of “teriyaki sauces,” which are then used to marinate, stir-fry, or grill an assortment of foods. In Japan, teriyaki is a grilling yakimono technique. “Yaki” refers to grilling, broiling, roasting, or pan-frying. “Teri” means “glossy.” The glossy-sauce is made by cooking mirin, sake, and shoyu until it is thick and shiny. With continuous basting while the food is cooking (or occasionally at the end of cooking), the sauce carmelizes into a lustrous glaze.

Filed under: Grilling and Pan-Frying, Japanese Food, Salads, Dressings, and Sauces, Yakimono, chicken   |  Leave a Comment
Tags: teriyaki

Orange Teriyaki Chicken

30Dec07

This recipe makes a variation of Ms. Shimbo’s basic tare (page 77). “Teri” is the work for glossy, “yaki” is the word for grilling. The food, usually chicken, is basted with the sauce, then cooked so the sauce dries, or caramelizes, then basted again, and so on so when it’s finished, the meat is glazed and shiny. The basic sauce is simply mirin, sake, shoyu, and sugar. It’s cooked over low heat so it thickens and develops a caramelized flavor. For this recipe, I added some cloves and orange juice and further cooked the sauce.

Filed under: Grilling and Pan-Frying, Japanese Food, Yakimono, chicken   |  Leave a Comment
Tags: kabocha, teriyaki