Sarku Japan: Chicken Teriyaki? - Page 2

 Thanks again, I will add more of my recipes and insight very soon.

Hello everybody, I have recently tried this recipe and I fell one ingredient is missing. The sauce seems right and the chicken marinade seems ok but what is the yellow butter with green stuff called that the sarku japan people put on the grill while they are cooking? And also, what about the stuff they squirt out onto the chicken? Those seem like necessary ingredients.

What kind of sugar you using in the terri?  I always used brown sugar.

 

Has anyone tried  looking at cooking with dog on you tube? I use the teriyaki recipe form one of the videos and it always turns out great ...the secret is sake!  It goes great with gyoza....great now I'm hungry!

 

- Teriyaki Sauce -
2 tbsp Soy sauce
2 tbsp Mirin
4 tbsp Sake
1/2 tbsp Sugar

Which sake did you use? there are so many different types?

Use only sakes in your cooking that you would drink! It is just like cooking with wine. Don't use the best but if you don't like the flavor don't put it in you food. It is meant to enhance the flavors and well ....you can finish the bottle with your meal :) I personally like a dry sake in my teriyaki but I would try some out see what works for you.

So... do u remember the "maki sauce" that used to come with the maki rolls in a little plastic cup?  It's was a sweet very citrusy sauce,,, seemed to have a bit of OJ in it perhaps... loved it... they stopped carrying it years ago and only offered cheap duck sauce... do you know how to duplicate it?

you forgot massaging the chicken with cornstarch!

hey there i ate this food and it was so good and i'm trying to cook  this food at home..

i will have a home party in 2 weeks..my sister will be married so is there any chance please can you give me the receipt of this food? so i can buy some stuff and cook it at home.

my e-mail address is vanessa_bailey82@hotmail.com

you can e-mail me if you like also..

i'll be waiting your e-mail..

thank you..

 

Vanessa

Florida..

It really depends on the location you go to for the Sarku chicken.  I fell in love with it in Denver, but moved to Westfield Mall,  Montgomery Co. MD.  This location is NOT good.  Gives it a bad name. 

Dean dear,

please please please share the recipe, i'm dying to try it!!!!! i live in oxford, england so i have not ever heard of the place you are talking about. everyone is raving about the yumminess of the teriyaki chicken so i would be ever so grateful to have it!!!!!!!! thanks lots!!!!!!!

Patricia

Here's the step by step and ingredients:

Ingredients:

• 3/4 pounds chicken breasts or thighs
• 2 Tbsp sake (rice wine)
• 4 Tbsp soy sauce
• 4 Tbsp mirin (sweet rice wine)
• 2 Tbsp sugar
• *grated ginger

Preparation:

Edited by janachen - 12/5/10 at 10:30pm

Does anyone have a suggestion how I can construct my own flat griddle? The sarku booth in the mall uses a large flat griddle that I am assuming gets very hot. It must be gas.
Last year I purchased a sizzle-q which sits on top of an outdoor grill. The downside is it's small, and doesn't get that hot because it sits too high from the burners.
Some have suggested to place a large piece of stainless steel on the grill. The edges would need to be folded up an inch all around to keep in the grease. Still would need to get it close enough to the burners to reach 500deg
Alternatively, could I simply grill the chicken on my outdoor grill without the flat surface? And then once cooked, slice it up? Maybe it needs to be cooked in the marinade. Any advice would be appreciated

Paul

So after searching, I found this contraption on Amazon ->  http://www.amazon.com/Blackstone-36-Inch-Commercial-Griddle-Grill/dp/B000OQMNNC/ref=pd_bxgy_sg_img_b

The reviews suggest its best bang for the buck. Its a 36" portable Griddle that runs on propane and costs less than $300 with free delivery

Can I freeze the brown sauce?

I just made the recipe and it came out fantastic. I made a little too much brown sauce and was wondering if I could freeze it.

Yes you can, but expect it the quality of the sauce you made it fresh will not be the same as before. :D

Please PM me the same.

I tried Sargon's recipe and was pleasantly surprised. I don't have a mixer with dough hooks so I just took some chicken tenderloins threw them in the blender and pulse chopped it, until it looked like slop. Then I added the marinade pulse blended it again for 1-2 seconds and put it all in the freezer for 20 minutes. I didn't have time to wait 2-3 hours but even so the chicken was deliciously marinated. You could really taste the subtle flavors even without the brown sauce. I also used the minced ginger in the tube (Publix sells it near the veggies) but I only used a little over 1/2 a teaspoon. The results were perfect. Ate the terriyaki chicken with steamed cabbage, carrots, and onions over jasmine rice. Delicious. Thanks Sargon and the rest of you. 

I have to say, I also joined the site to just say thank you to all of you, reading the comments from everyone helped me develop my own recipe for this great treasure. My wife and I eat Sarku every time we go to the mall, and I always watched wondering if I myself could recreate this masterpiece. With everything everyone has contributed I enjoy trying, as I type this I am working on my second attempt, and am this time going to attempt my own fried rice instead of Rice in a box...lol. I know about the day old rice, but am having a hard time deciphering if fish sauce or oyster sauce is the key to authentic asian, everything I read is 50/50 fish or oyster. I am giving a go with Jasmine rice and fish sauce. One of the kids walked in when I got back from the store and turned his nose up at the fish sauce, it does stink. But anyway got off track, thank you all, and hopefully my second attempt is just a little better than the first (everyone liked the first, so the second should be great)

i really wana try this

 

i would love to have your recipe for sarku/terryaki chicken asap...it's my grandson's favorite meal!  thanks!

I tried the whole shebang the other day- The taste was dead on, but the consistency of my brown sauce was WAY off.. I didnt know how much cornstarch slurry to add and it ended up turning out like jello after it cooled. Next time I'll add only a very little amount.  Also I substituted a cooking red wine for the cooking sherry with good results. Thanks to everyone who posted the recipes and directions for this!

i really like that you helping people who cooking at home.but can you give me some advice or suggestions about opening a business like sarku japan express.they asking just for franchise fee $30.000.00 and person like with the limited funds can not afford $200.000.00 for 300.000.00.i want to open my own chicken teriyaki express.

My suggestion is get a lot of food business knowlege before putting mony down. Or get a partner who knows food business.

Sargon,

 

Thank you very much for posting this recipe. When you talk about the Brown Sauce, does 3/4 C + 2 T Kikkoman Teriyaki Sauce mean 3/4 of a Cup + 2 Tablespoons of Kikkoman Teriyaki Sauce?

 

tBrown Sauce:
2 1/2 C Unsalted Chicken Stock (I used Kitechen Basics)
3/4 C + 2 T Kikkoman Teriyaki Sauce
1/4 C + 2 T Kikkoman Low Sodium Soy Sauce
1 Clove Garlic
1 Thin Slice Ginger Root
3/4 C + 2 T Brown Sugar

 

Any help is appreciated...

 

K3c3t3, that is correct - 3/4 Cup + 2 Tablespoons.

First off I would love to thank Keitaro427 for his recipes. My family and I enjoy them very much. But I have personally ran into two problems, trying to recreate the "BBQ" sauce used by Sarku Japan. My attempts have been closer to the darker version used about 7 years ago by my local Sarku Japan. I don't understand why the current version of their BBQ looks like well applesauce. If someone could explain this, it would be greatly appreciated. And lastly, I love the fried rice but every recipe out there i have tried ends up with it being overpowered by flavors that do not belong to the rice alone, any tips on how to come close to their fried rice?
I feel obligated to say to you all now, I am a terrible chef.

awesome forum

I would like to have your revised recipe.  thnx, david