Teriyaki, teriyaki and more teriyaki sauces!! 「照り焼きソース」

Teriyaki means BBQ the meat or fish coating with thick soy based sauce on the charcoal.  You can marinated the meat or fish in advance, but you can spread the sauce during the cooking a couple of times.

If you cook the small peaces of chicken fillet, liver and some vegetable such as leak, peppers, skewered them.
It called Yakitori (焼き鳥).  It's just like a Tandori chicken!!

Yakitori sauce; (proper sauce)
- 100cc Soy sauce 
- 40cc Sake (if you don't have sake, use dry sherry or dry cider. I use cider usually, because sake is too expensive for the daily cooking)
- 60cc Mirin (unfortunately, there's no alternative)
= mix all the liquid in a small pan and simmer very gently until the liquid will be in ⅓.


For the fillet of fish; Nabe teriyaki (鍋照り焼き）Serve 4
- per-soak the fish with Sake and soy sauce for 10 minutes.
- heat the oil in a frying pan, and fry the fish. Skin-saide up.
- When browned, turn over. Cover the pan and fry a little bit more.
- Remove the excess oil and put the sauce onto the fish. Simmer and baste the fish sometimes until the fish well coated with sauce.
For the sauce;
- 2 tbsp Soy sauce
- 2 tbsp Sake
- 2 tbsp Mirin     plus grated fresh ginger, if you like. 

BBQ Chicken (6 to 8 chicken thighs)

3 tbsp shoyu

5 tbsp sake.sherry/cider

2 tbsp water

1½ tbsp brown sugar

1 tbsp tomato pure/ketchup

ginger if you like

- mix all the ingredient in a bowl. 

- bake the chicken with the sauce in the oven at 200℃ until the chicken is cooked.  

 (if you do the slow cook, at 160 - 180℃ for a couple of hours.)

- I recommend you cook the chicken with sliced onion for 30 minutes, but without sauce. You need a little oil. 

Our dinner; Teriyaki chicken.

I cooked the fillet of chicken, but it got dried a bit.

I prefer to use the thigh, instead fillet.

Rice and miso-shiru (miso soup)

Natto and salad.