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Sarku Japan: Chicken Teriyaki? - Page 3

post #61 of 83
5/8/12 at 6:48am

thanks dude.i was dieing because i never have any money and i could have that stuff for brec lunch and din.every day.im not kidding.it is omg.

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post #62 of 83
5/14/12 at 10:46pm
Can you please send me this recipe you have on the chicken teriyaki you made I love this food I want to try this so bad thank you for your time.
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post #63 of 83
5/15/12 at 10:58am

Thanks to this forum and just for fun, I made short video clip of my Chicken Teriyaki experience. Thanks everyone who helped me get the recipe.

 

 

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post #64 of 83
5/15/12 at 11:21am
This is amazing. Just tried something similar last week, but i couldn't find chicken thights and had to use breast. Can't wait to try it hy the book at some point.

Tim from ZRCR

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post #65 of 83
7/9/12 at 9:27am

Hi Dean,

 

Could you post the recipe?

 

Thanks!

M

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post #66 of 83
7/16/12 at 7:12am

Please see post #22.

 

Thanks,
Dean

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post #67 of 83
10/20/12 at 2:18pm

How many pounds of chicken is used in post # 22 recipe? I can't find it in the thread. 


Edited by Julia Sarver - 10/20/12 at 4:41pm
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post #68 of 83
10/20/12 at 3:37pm

Look back through the thread, the recipe has such details.

Quote:
Originally Posted by Julia Sarver View Post

How many pounds of chicken is used for this recipe? 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #69 of 83
11/15/12 at 8:52am

Ok, so I tried this reciepe and I for the life of me cannot get my chicken to thicken.  I have to admit, I do not have a mixer, so by hand for the last 45 minutes I have been stirring chicken and it is not working.  I have the chicken, water, sherry, pepper and oil in the mixing bowl.  Am I missing an ingredient? 

 

Thanks

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post #70 of 83
11/15/12 at 6:01pm
Quote:
Originally Posted by poachee View Post

Ok, so I tried this reciepe and I for the life of me cannot get my chicken to thicken.  I have to admit, I do not have a mixer, so by hand for the last 45 minutes I have been stirring chicken and it is not working.  I have the chicken, water, sherry, pepper and oil in the mixing bowl.  Am I missing an ingredient? 

 

Thanks

Cornstarch.

~If you are what you eat, I am cheap, fast, and easy.

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post #71 of 83
11/15/12 at 6:20pm

Cornstarch.  Thanks but at what point do I add that!  cornstarch!

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post #72 of 83
12/28/12 at 9:24pm

Dean i would greatly appreciate it to know your side of the recipe! Thanks

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post #73 of 83
12/29/12 at 1:37pm

I know you posted a long time ago but wondering of you still have your recipe and can send it to me!

 

rmoumine@optonline.net

 

thanks!

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post #74 of 83
12/29/12 at 8:29pm

@ Love & Rita....

 

 

just go thru the thread from the start.   All the information is there and it's only 3 pages. 

 

Reading everything will also help you as you will get all the tips/hints and pointers. (and opinions)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #75 of 83
12/31/12 at 1:05pm

Two thinks I think will help. One is Kikkoman Teriyaki Baste & Glaze, The second thing is to cook the chicken exceptional fast over high heat so it remains very tender. To insure it is moist, oil it before it is Barbequed over a smokey grill. The glaze is put on after the chicken cooks.

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post #76 of 83
1/6/13 at 8:08pm

I love the stir fried carrots, cabbage and broccoli served with the teriyaki.  Can you tell me what is squirted onto the griddle first before adding the vegetables?  Is it a flavored oil or just water to create steam?  Would like to know details on how to make them at home.

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post #77 of 83
1/7/13 at 2:14pm

anybody ever go on here?  does anyone have a recipe for terryaki chicken bites?smile.gif

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post #78 of 83
1/7/13 at 2:51pm

I have seen people on here go on and on and on...rollsmile.gif

Wisdom comes with age, but sometimes age comes alone.
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post #79 of 83
3/19/13 at 6:25am

Has anybody bothered to ask one of the guys at Sarku about the recipe? If you ask the manager obviously you'll be out of luck but try to ask one of the guys who's at the grille. 
My local Sarkus have hispanic guys doing the grilling and, because I'm also hispanic, I know they won't mind telling you the ingredients used.

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post #80 of 83
3/20/13 at 6:23pm
Quote:
Originally Posted by Tony Vc View Post

Has anybody bothered to ask one of the guys at Sarku about the recipe? If you ask the manager obviously you'll be out of luck but try to ask one of the guys who's at the grille. 
My local Sarkus have hispanic guys doing the grilling and, because I'm also hispanic, I know they won't mind telling you the ingredients used.

Read the thread... the entire process and recipe is here.   From one of the guys who did work at the Japanese commissary kitchen.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #81 of 83
4/15/13 at 12:49pm

Could I have the recipe PLEASE!!!!  geocabrera1@gmail.com

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post #82 of 83
4/15/13 at 12:52pm

@ Sargon...Could I have the recipe PLEASE!!!! 

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post #83 of 83
4/19/13 at 9:19am

Read the thread from the start - all the information you need is there.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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