Japanese Take Out Teriyaki Beef Or Chicken Recipes

TERIYAKI CHICKEN

Steps:

• Gather the ingredients.
• Poke the chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
• Make the teriyaki sauce. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well.
• Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
• In a large skillet, heat the olive oil over medium-high heat. Place the chicken skin-side down (if your chicken has skin) in the skillet, cooking until browned.
• Flip the chicken over to cook the other side, reducing the heat to low.
• Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done-the internal temperature of the chicken should reach 165 F and the juices should run clear.
• Remove the lid and simmer until the sauce thickens slightly. Remove the pan from the heat.
• Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
• Optional: If you like, garnish the teriyaki chicken with additional grated ginger.

BEEF OR CHICKEN TERIYAKI STICKS

Steps:

• Soak your skewers in water,.
• so that they will not burn on the barbecue.
• Then place your beef or chicken in a bowl.
• Combine sugar, soy sauce, garlic and ginger, marinate beef or chicken, at least 30 minutes.
• Then thread your beef/chicken on the skewers.
• Broil over hot coals for 3 to 5 minutes on each side.
• Serve with rice.

JAPANESE TAKE-OUT TERIYAKI BEEF OR CHICKEN

Steps:

• Combine the soy sauce, mirin, sake, sugar, and ginger in a large zip-top bag.
• Add the beef or chicken and marinate for 2 hours in the refrigerator.
• Remove the meat from the marinade, and pour the marinade into a medium-sized saucepan. Place over medium heat and reduce until slightly thickened, about 5 minutes. Reserve 2 tablespoons of reduced marinade and set aside.
• Preheat the broiler.
• For the beef teriyaki: Slide the beef onto wooden skewers that have been soaked in water for 1 hour and place on a broiler pan. Place the broiler pan on a rack 6 inches from the broiler and broil for 6 minutes. Turn the meat over, check for doneness, checking every minute or two. Brush with the reserved sauce just before serving.
• For the chicken teriyaki: Place the chicken on a broiler pan skin-side down. Place the broiler pan on a rack 6 inches from the broiler and broil for 3 minutes. Turn the meat over and baste with the reduced sauce. Broil another 5 minutes. The skin should be dark brown in spots and the chicken should be cooked through. Brush with the reserved sauce just before serving.
• Tip: Teriyaki is often cooked over a grill. For this technique, place the marinated meat directly on a barbecue grill rack situated 6 inches over hot coals. Turn and baste with sauce as directed in the recipe.