Beef or Chicken Teriyaki

I never use this recipe, but it is a TNT recipe. I make teriyaki sauce to taste (see notes below) the way my mom taught me (we are Japanese). But this is a basic recipe that can be used as a reference for someone who doesn't know how to make it.

Chicken or Beef Teriyaki

3-4 pounds boneless chicken or beef, sliced into serving sized pieces

Marinade:

1-1/2 cups water 1 cup soy sauce 1 cup sugar 2-1/2 teaspoons mirin (rice wine vinegar) or sake 2 cloves garlic, crushed 1-inch piece fresh ginger root, crushed or roughly grated

Combine marinade ingredients and pour over chicken. Marinate in the refrigerator at least 24 hours. Grill in skillet or on a flat grill.

Makes 8 servings

NOTES: To just make the teriyaki sauce, leave out the water. The water is for the marinade only. I don't add water, even for a marinade.

If you cannot find mirin or sake, you can sub with sherry, but it won't be as good.

Most Japanese make teriyaki sauce with equal amounts of soy sauce and sugar and add garlic and ginger to taste with a splash of mirin or sake (rice wine). No recipe, just what suits their taste.

Chicken, beef, pork, seafood (salmon and shrimp especially) are all good with teriyaki sauce. It's a very versatile marinade that can be used for nearly any protein.

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 * Catsrecipes Y-Group