Chicken Teriyaki with Orange

Orange Teriyaki Chicken with Mashed Sweet PotatoesChicken 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!

Teriyaki Fish

Teriyaki SalmonThe 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.

Teriyaki Sauce

Teriyaki Sauce RecipeIn 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.

Orange Teriyaki Chicken

orange teriyakiThis 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.