i’ll have try this. great post.
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
- 2/3 cup mirin (Japanese sweet rice wine)
- 1 cup soy…
View original post 109 more words