Does anybody have a good teriyaki recipe?!
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Answers: try this...........
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Yes. Learned it from my uncle, who is Japanese/American. Mind, there are no measurements for this, though you could perhaps come to some for what works for you. You will need:
Shoyu -- soy sauce
Sugar
Mirin
Fresh ginger
Sake
In a metal bowl pour in shoyu. Add sugar (you will need more than you think). Whisk briskly and then taste (oh, just stick your finger in). It should be salty sweet, with the edge going to sweet. Now add enough mirin to make it fairly sweet. You want the flavor of mirin, but Japanese housewives use sugar if they think it needs to be sweeter after it's done. Mirin is a lot more expensive than sugar. Now grate some fresh ginger (no need to peel -- wash it and grate it). You don't want to overpopulate the teriyaki sauce, just to add the tang of the ginger. The test is if you use a serving spoon to pull up some of the sauce, it should have a little ginger in each spoonful. Then add sake give the sauce a mature mellowness.
After you are all done, you can marinate with teriyaki, baste, or even put a pan on the stove or grill and heat it to baste with hot teriyaki.
Teriyaki Marinade:
10 min 10 min prep
4 servings 2 cups
1 cup soy sauce
1 cup water
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon dry mustard
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
1 teaspoon hot pepper sauce (optional)
2 tablespoons cornstarch
Whisk together all the ingredients except the corn starch.
Marinade the meat long enough to flavor and tenderize- 1 hour for young chicken.
breasts or fish, overnight for round steak and up to 5 days for some game cuts.