This is one of my go-to Japanese recipes. Filipinos are very familiar with Japanese cuisine and teriyaki is a staple in all Japanese restaurants here. This dish uses different kinds of meat but I prefer chicken. The meat can be cooked over a grill or a pan but I like the smoky flavor charcoal grilling gives to a meat. This one’s very easy and requires only a few ingredients.
1 kg/2 lbs. chicken (fried chicken cut)
2 tbsp. grated ginger
1/3 cup/80 ml soy sauce
3 tbsp. dark brown sugar
¼ cup/60 ml rice wine (or sake)
1 tbsp. honey
1 tsp. sesame seeds
- Combine ginger, soy sauce, brown sugar, rice wine, and honey. Stir ’til sugar dissolves. This will serve as the marinade.
- Put chicken in a container or a resealable plastic bag and pour in marinade. Let sit for 30 minutes.
- Grill chicken over charcoal. Use marinade to baste chicken. Flip constantly so the meat will cook evenly and remain juicy.
- Using the remaining marinade, pour in a small sauce pan and reduce to thicken. Remove scum. Adjust if necessary. I added ¼ cup of water, 1 tbsp. brown sugar and 1 tbsp. of soy sauce to help increase volume of sauce and adjusted to taste. (I like my teriyaki, saucy).
- In a pan, toast sesame seeds for two minutes.
- Serve chicken in a bowl over white rice. Drizzle sauce over and garnish with toasted sesame seeds.