Teriyaki Chicken

See the video here!

Teriyaki Marinade

1 cup soy sauce

½ cup brown sugar

¼ cup mirin

2 tblspn honey

3 tspn fresh ginger, grated

2 tspn sesame oil

2 tspn minced garlic

For the dipping sauce add to the above:

½ cup water

¼ cup cornstarch

Place in a pot and bring to a boil to thicken and allow to cool overnight.

For the marinade mix the marinade ingredients in a blender on "liquify".  

Next spatchcock the chicken removing the keel bone.

Place the chicken into a large ziplock bag and add the marinade.  Seal the bag squeezing out as much air as possible before final sealing.  Refrigerate overnight.

Preheat the grill to 350° F and place the chicken on the grill skin side down for 30 minutes. 

Now flip and cook with the skin side up until you reach an internal temperature of 165-170° F.  

Carve, serve and enjoy!  Goes great with Japanese sweet potatoes and Japanese cucumber salad!

Satsumaimo Amani (Sweet Potatoes)

Ingredients

Japanese sweet potatoes, about 3 small potatoes

1½ cup water

3 tblsp sugar

¼ tsp salt

Instructions

Cut Satsumaimo into 1" thick rounds. Soak in water for 5 minutes.

In a pot put Satsumaimo and add water to cover the potatoes. Let the water boil and strain right away.

Put the 1½ cups water, sugar and salt in a pot and stir, then add potatoes back. At medium heat cook until the sauce boils, turn the heat down to low, cover with parchment paper, and cook about 20 minutes.

Cool leaving potatoes in syrup.

Sunomono (Cucumber Salad)

Ingredients

3 Japanese or 1 English cucumber

¼ tsp salt

3 tblsp rice vinegar

1 tblsp sugar

¼ tsp soy sauce

1 tsp sesame seeds

Instructions

Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers. In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.