Now I know teriyaki has been done to death. Now we’ve all tried it and decided if we like it or not, the quest is on to find a fabulous teriyaki recipe.
If you’re the type of cook to pour your marinades out of a bottle, welcome to my world. However, occasionally, I like to be bold and try and impress my husband so he will buy me things.
This recipe was a hit last night. I suggest you give it a try next time you have your eye on a new pair of shoes that you want for your birthday.
The magic ingredient in this recipe is Mirin, which is a sweet rice Japanese cooking wine. If you cannot get Mirin, go for some sake mixed with sugar.
Ingredients for teriyaki sauce
1/2 cup soy sauce
1/2 cup Mirin
2 tbsp sugar
4 chicken breasts, sliced lengthways, fat and junk removed
For dipping sauce
1/3 cup fresh lime juice
2 tsp lime zest, grated
1/3 cup toasted sesame oil (if you only have vegetable or olive, that will do)
1 tablespoon balsamic vinegar
1 teaspoon soy sauce
1 tablespoon sugar, to taste
2 cloves garlic, minced
1/2 teaspoon fresh ginger, grated
2 tbsp water
Pour all ingredients in a pan.
Stir the mixture well.
Put the pan on low heat and simmer for a couple of minutes.
Remove from the heat and cool the mixture.
Store the sauce in a clean bottle in the fridge.
When you’re ready to use the sauce, pour it into a bowl.
Add sliced chicken breast and mix to coat thoroughly.
For best results, marinate, covered in the fridge overnight. However, if you’re time-poor, marinate for 30 minutes in the fridge prior to cooking.
Thread chicken onto skewers. Some people like to do this before they marinate. The choice is yours.
Cook skewers on a hot grill, turning occasionally until cooked through. The sugar in the sauce will cause it to caramelise, then burn quickly. You will have crunchy sweet black bits on the chicken, this is my favourite part!
To make the dipping sauce, mix all the ingredients together and that’s all there is to it! Enjoy!