Gourmet Club Main Course Part 3: Chicken with Teriyaki Dipping Sauce


i’ll have try this. great post.

Rantings of an Amateur Chef

After starting the main course in Thailand and then taking to a trip to Europe with the kielbasa and Dijon, we are back in the Far East – Japan.

I made a Teriyaki sauce that I used for marinating and dipping. If you do this, DO NOT REUSE THE SAUCE. Make two batches and use one for each, else you may be inviting problems. I decided to take boneless and skinless chicken thighs and each guest had 1/2 a thigh. It was delicious.

This is a very easy sauce to make. I’ve seen some recipes without the pineapple juice and can’t imagine making them as the juice adds both sweetness and flavor.

Giving the mirin a boil.

Adding the rest and cook.

Teriyaki Sauce and Marinade

Prep Time: 10 Min | Cook Time: 20 Min | Makes: 1 2/3 cups

Ingredients:

  • 2/3 cup mirin (Japanese sweet rice wine)
  • 1 cup soy…

View original post 109 more words

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