Not Sugary or Syrupy
Ginger Meets Soy Meets Mirin
A classic of Japanese cuisine. For many people the term Teriyaki connotes dishes cooked ina sugary, syrupy sauce. But this need not be so. Here’s a simple recipe, based on a Ginger-Soy Sauce-Mirin marinade that provides sufficient sweetness from the Mirin without any added sugar. Recipe adapted from Nancy Singleton Hachisu
Chicken Teriyaki II, Less Sweet Version
Tori no Teriyaki
4 boneless Chicken Thighs with skin on (aout 2 2/3 pounds)
½ cup Soy Sauce
½ cup Hon Mirin (true Mirin, Japanese sweet Sake)
1 finger fresh Ginger, about 2 by 3 inches, peeled and grated
After peeling and grating the Ginger, combine it with Soy Sauce and Mirin in a shallow bowl. Put the Chicken Thighs in, mix well to distribute and refrigerate, covered, several hours to overnight.
To cook, first heat a heavy cast iron pan over high heat. Sear the thighs, 2 at a time, skin side down for a couple minutes, then the other side. Then do the other thighs. When all the pieces are seared, put them in the pan,skin side up, lower heat, and cook 6 minutes on low heat.