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Welcome to our collection of recipes--both Singaporean and international--that we've acquired, come across, experimented upon. Your suggestions are more than welcome!


Teriyaki Sauce

We found the reference in an American cooking magazine* that we subscribe to--after discovering what Teriyaki sauce really is, it's hard to look at the stuff with the same eyes (see the ingredients below and you'll understand what I mean). And having learned that the sauce is easily made at home, I don't think I'll buy a bottle of ready made sauce ever again. As for the term itself: teri = "shine" or "luster", yaki = "to broil".

Set aside equal amounts of (light) soy sauce (one of Japanese provenance would probably do better) and sugar and a small amount of Mirin Wine (Sake does just as well). For example, 1/2 cup, 1/2 cup, 2 tbs. Also: 1/2 tsp grated fresh ginger 1 tsp fresh minced garlic and 1/2 tsp cornstarch.

From the *magazine: "Combine soy sauce, sugar, ginger and garlic in saucepan; stir together mirin and cornstarch in small bown until no lumps remain, then stir mixture into saucepan. Bring sauce to boil over medium high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 min. Cover to keep warm."

Works like a charm, and tastes right too. The amount of sugar, however, is shocking...

Teriyaki chicken is basically broiled chicken dripped with the sauce. Season chicken thighs (deboned, but with skin) with salt and pepper; set thighs skin side up, tucking exposed meat under skin and lightly flattening skin to be of relatively even thickness. Broil until skin is crisp and golden brown (approx: 175°F for 15-30 min; test). Transfer to cutting board, cut into serving size when cooled for 2-3 min, cut into bite size strips, transfer to serving platter, drizzle with sauce. Serve.

*Sandra Wu, "Better Chicken Teriyaki", Cook's Illustrated, No. 72 (Feb 2005): 8-9


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