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
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.
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