Chicken Teriyaki

Buon Giorno, Good Morning,

 

I add a little  Mirin wine and Sake wine to my Teriyaki sauce ... 

 

I would not employ Spanish Sherry or Red Wine ... I would work with Japanese Products, as sherry and red wine do  not have the correct flavor profile.

 

Hope this assists.

Margaux.

Add red food color to the recipe above take out mirepoix and pickle juice and use as a marinade for chinese roast pork or ribs.(a bit of 5 spice and sesamee oil can be added.

sub shoaxing wine for the sherry, increase to 5 oz and eliminate red wine

 

sub chinkiang vinegar for the balsamic

 

brown sugar? are you using chinese brown sugar, if not and can't get use regular granulated sugar toasted in a dry skillet until it turns into caramel

 

for soy sauce use 2 oz. light soy and 2 oz. dark soy

Teriyaki is Japanese. It's as simple as 5 ingredients: soy sauce, sugar, mirin, garlic and ginger. Simmer until thick and brush it on after the first turn on the grill so it glazes and sets without burning.

 

1 cup soy sauce

3/4 cup sugar (white, brown, rock, lots of types will work well)

1/2 cup miri

1 clove garlic crushed

1 slice ginger crushed

I wasn't going to mention it . I basically went with the original train of thought about how to make a " teriyaki recipe that has the flavor that of a real chinese restaurant" by suggesting ingredients that were Chinese and good substitutions for the ones that were being used so that the end product might be more what was being sought after.

Buon Giorno, Good Morning,

 

Teri signifies shiny & bright and Yaki means Roast, Broil or Grill ...

 

This dish was one of the many dishes we had learnt to prepare at Le Cordon Blue Madrid Culinary Institute:

 

100 ml. Sake Dry Rice Wine

100 ml. Mirin Rice Wine

100 ml. Dark Soy Sauce

1 tblsp. Sugar

2 tsps. Fresh grated ginger

1 tblsp. garlic minced

 

*** 4 pieces of chicken of choice

*** 1 tblsp. chopped finely of  fresh cilantro herb

*** 1 tblsp. Oil of choice

 

One can marinate the chicken for 12 to 15 minutes, if they wish and grill the chicken or broil.

 

*** TIP: Prick with a fork, or knife, the chicken in various places so that the sauce can penetrate ...

 

 

Hope this has assisted.

Margcata ( Margaux Cintrano )

*** Photo Courtesy:  Madrid Culinary Institute Le Cordon Bleu.

 

Here is a photo of the recipe I have followed ...

 

 

The plating is quite lovely too.

 

Kind regards.

Margaux Cintrano.

? that's chicken teriyaki ?

Kaneo, Buonasera, Good Evening,

 

I had taken a course at the Madrid Le Cordon Bleu Culinary Institute to enhance my culinary skills. The photo is chicken teriyaki ...

 

As you can imagine, their are many variations via regional differences, however, this is a standard international recipe.

 

Kind regards.

Margi.

marg, I'd love that recipe if you have it on hand, maybe you could post that?

Kaneo,

 

Of course you can have the Teriyaki recipe ... It is already posted on Post 8 of this thread: Chicken Teriyaki

 

If you have any questions, please do not hesitate to ask me. 

 

Generally speaking, Japanese cuisine is quite delicate and subtle ...

 

Let me know how it turns out ...

 

Kindest regards.

Margaux.

Somebody give me a pair of chopstix now.

I see, Marg your recipe calls for marinade 12-15 minutes
When I make this recipe (pretty much the same) I put it together after breakfast and leave it in the 'fridge all day and then grill it in the evening, it looks a little different...

Buon Giorno Kaneo and Chef Ed,  

 

Firstly, one can marinate the chicken from 12 to 15 minutes up until 2 hours; however, I had found that marinating the chicken for two hours was a little to Over Powering for our palates. We prefer the subtle delicateness verses the intensity that soy can create in addition to the over-saltiness.

 

I use skin on chicken breast sliced ( see photo ) and no food coloring. 

 

I have seen the Salmon Teriyaki recipe posted by a Professional Chef in Jalisco, Guadalajara, Mexico and he marinates for 2 hours, which of course, shall darken the product in marinade.

 

Chef Ed:  I am sending you the chopsticks, and you select the wine !   

Thanks for the compliment.

 

Here is good question: how long do you marinade ( your teriyaki ) chicken or salmon for ? Do you find 2 hours to create a too salty and too over powering profile  ?

 

Look forward to your suggestions.  

 

Have a lovely August,

Marg.  

Edited by margcata - 8/14/12 at 3:59am

I once tried a recipe for teriyaki chicken that included roasted chicken bones in the sauce. I cannot find it, but it was great!!!! Anyone have knowledge of such?
 

Doughbeers,

 

Thanks for your post.

 

I would believe that using roasted chicken bones in  teriyaki sauce would provide quite a profound flavor profile, yet a slightly different texture too, yes ? 

 

If you ever come across the sauce recipe, please do post it.

 

Thanks,

Margaux.

Chicken Teriyarki is a more delicious food recipes,so i can try to make it home by this recipes.
 

Raham,

 

Thank you for your contribution.

 

There is also a nice Salmon Teriyaki Fusion posted by a Jalisco, Guadalajara, Mexican Chef and I believe it is located in the:

 

Food Discussion Question Section.

 

Palate wise, I prefer short marination time up to 1/2 hour, verses all day or overnight.

 

My family and I find all day or overnight marinating a bit too  intense & bitey or sharp on our palates.

 

Ciao,

Marge.

Margcata,

Thanks for your reply.

I always like chicken food item and i also think chicken teriyaki is more delicious between chicken teriyaki and chicken fry

Sorry this is not your fault but a little mistake my name is Rahman Ahmed not Raham

Apologies for mis-typing your name.

 

Thanks for contribution and feedback.

Marge.