vtl (06/15/82)
Now that warmer weather has beset the North, I once again drag out my trusty hibachi and chicken teriyaki recipe. Marinade: 3/4 C soy (tamari) 1/4 C sugar 1/4 C sake 2 T grated fresh ginger 1 clove garlic, crushed To this add 2-3 pounds of chicken. It really doesn't matter what parts, I prefer boneless breasts cut into 1.5" square chunks stuck on wood skewers. Wings or legs work well also. Marinade from 2 to 24 hours, cook over hot fire. Now the question: What other recipes for teriyaki are out there? I'm especially interested in chicken or fish, plus tips on cooking fish over fire. Vic Lee St. Olaf College stolaf!vtl
jcwinterton (06/16/82)
In this recipe, try replacing all of the sugar with an equivalent amount of unsweetened pinapple juice. Just as sweet and an interesting flavor. John winterton