ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Sarku Japan: Chicken Teriyaki?
New Posts  All Forums:Forum Nav:

Sarku Japan: Chicken Teriyaki? - Page 4

post #91 of 94

Dear Mr. Dean,

 

 

Plz send us your recipe, since i am also a lovely sakkio japan teriyaki, hopefully i  could make also at home , thank you in advance

Gear mentioned in this thread:

post #92 of 94

@Keitaro427 For President!!!!!! If you're ever in Jacksonville, Florida, I'd love to bring you on my TV series.

 

VIPSquadENT[at]gmail[dot]com

 

Thanks for your responses!

post #93 of 94

Used the recipe provided by Sargon back on 8/7/09.

With some mods in procedures, here’s what I got.(See images)

 

 

 

 

 

I did SousVide at 150 F for 3 hours after the marinade, then browned the chicken on a charcoal grill with some wood smoke. Brushed on the Brown Sauce while grilling, and at the end.

 

Very happy with outcome.

post #94 of 94

I wonder, is umami a secret ingredient in the original recipe?

 

I follow this chef on Facebook. She has a good recipe for Chinese BBQ chicken

 

http://www.recipetineats.com/chinese-chicken/

 

 

 

Marinade:
  • 2 garlic cloves , minced
  • 2 tsp brown sugar
  • 1 1/2 tbsp honey
  • 1 1/2 tbsp hoisin sauce
  • 2 tsp oyster sauce
  • 1 ½ tbsp light soy sauce (or all purpose)
  • 1/2 tsp Chinese five spice powder (Note 1)
  • 1/2 tsp sesame oil (not critical)
  • Few drops red food colouring , optional

Edited by BloodyMary - 6/22/17 at 9:29pm
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Sarku Japan: Chicken Teriyaki?