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/ck/ - Food & Cooking

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15359404 No.15359404 [Reply] [Original]

What's the standard way of making chicken teriyaki anons? There are so many different recipes, most of them of dumb amerilards using orange, pineapple juice and all that bullshit. What's the tradition standardized way of doing it? I refuse to believe the japs aren't as autistic as the Italians and their carbonara.

I have sugar, soysauce, mirin and sake. Are these the four mandatory ingredients?

>> No.15359422

>>15359404
>I have sugar, soysauce, mirin and sake. Are these the four mandatory ingredients?

I believe ginger and garlic should be in there as well

>> No.15359424

https://www.japanesecooking101.com/chicken-teriyaki-recipe/

This is my preferred recipe. It's simple, tasty, and works every time.

>> No.15359438

>>15359404
>so many different recipes, most of them of dumb amerilards
Your idea of teriyaki comes from America, retard. "Real" teriyaki in Japan is basically just a simple pan sauce.

>> No.15359446

>>15359404
Simmer those four ingredients to make sauce of your desired thickness.

And check out Chef Dai on youtube, he's a cute Japanese-British guy and he does good videos on stuff like this. His buta no shogayaki is also a really great one that I would recommend for simple Japanese one bowl meals.

>> No.15359618

>>15359438

Dilate and take your mandatory estrogen amerilard

>> No.15359643

>>15359618
You think about chicks with dicks more than /d/ and that's outright unhealthy. Seek help.

>> No.15359646
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15359646

>>15359404
I like this one
https://alenashomecooking.com/2020/01/15/homemade-sarku-teriyaki/

>> No.15359711

>>15359404
>I have sugar, soysauce, mirin and sake. Are these the four mandatory ingredients?
Pretty much. Ratios differ between recipes, but unless you go super heavy on the soy sauce it's hard to fuck it up. Using equal parts of the liquid ingredients and then adding 10-20% sugar by volume works just fine.

Note that this meant to be used as a sort of glaze for frying/grilling stuff, though. It's generally too salty to just pour over stuff until your food is swimming in it. If that's what you're looking for, use some Americanized recipe like >>15359646

>> No.15359716

>>15359404
sugar, soysauce, mirin and sake are the base. You can add chicken carcasses, ginger, garlic, whatever you like.

>> No.15359981

>5/4/4/1
>Soy/Mirin/Sake/Sugar
This will not spoil. You can add ginger/chicken stock/garlic and other crap but it won't last you more than a few weeks in the fridge. This one doesn't need to go in the fridge.

>> No.15361510

>>15359981
Wat a retarded deduction

>> No.15362493

>>15359716
>>15359981
This for the sauce. I used to marinate the chicken, but when I started to use stainless steel skillet, the sauce was starting to get burnt. Now I do - season chicken with (((kosher))) salt and freshly ground pepper, fry it on one side, deglaze with sake and steam on the other side. Then, add the sauce and fry until it reduces and caramelizes.

>> No.15362542

I like Adam Liaws recipe:

https://www.youtube.com/watch?v=kLvzBP2jk9k

>> No.15362659

>>15359404
make sure you use dark soy sauce. big difference

>> No.15364309

>>15359404
>sugar, soysauce, mirin and sake
If you add miso and katsubushi you can make any japan resipe

>> No.15364345

>>15359438
>Teri: Shiny
>Yaki: Grill
There's many variations of making shiny grilled style food anon, he's likely referring to the Japanese-American variation that most of the west is familiar with.