A Classic Preparation
“One of the most Americanized of all Japanese recipes is teriyaki.” — Karen Green
In America, the term teriyaki has come to refer to food that has been marinated in a sweet Soy marinade, then grilled or broiled. In Japanese cuisine, the concept is the opposite: Food is grilled or broiled, then a sweetened Soy Sauce based glaze is brushed on the food as a final touch. Its purpose is to seal in the juices in the grilled food.
The Japanese term teriyaki comes from the words teru ‘to shine’ and yaku ‘to grill.’ Elizabeth Andoh explains that the term really means “glazed: and :seared with heat,” so basically “glazed grill.”
Teriyaki style recipes abound for a variety of Meat and Fish dishes. Here’s one for Chicken Teriyaki adapted from Nobu’s Restaurant in New York. This makes enough for 4 persons.
1 cup Chicken Stock
½ cup Soy Sauce
7 tablespoons Sugar
1 tablespoon Cornstarch
1 tablespoon Water
2 whole boneless, skinless Chicken Breasts
2 tablespoons Vegetable Oil
Bring the Stock, Soy Sauce and Sugar to a boil in a small saucepan. Lower the flame and simmer for 2 minutes. Mix together the cornstarch and water and whisk into the Teriyaki base. Bring back to a boil and simmer for another 2 minutes. Remove from the heat and cool.
Prick holes in the Chicken Breast with the tines of a fork. This is very important to permit the sauce to penetrate the Meat. Pour the Teriyaki Sauce over the Chicken Breasts and marinate, turning occasionally, for at least 6 hours or overnight.
To serve,heat the gill to hot. Scrape the excess sauce off the chicken and reserve it.Cut each Chicken Breast in half. Then brush the grill with oil and grill the Chicken for 5 minutes. Turn and baste with the reserved sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife. This will take about 12 to 15 minutes.
The Chicken should be well done and juicy, with the outside glazed by the Teriyaki Sauce.