Classic Japanese Style Chicken Teriyaki
|Mirin||3⁄4 Cup (12 tbs)|
|Japanese soy sauce||3⁄4 Cup (12 tbs)|
|Chicken broth||175 Milliliter (3/4 Cup)|
|Teriyaki sauce||125 Milliliter (1/2 Cup)|
|Sugar||30 Milliliter (2 Tablespoon)|
|Cold water||30 Milliliter (2 Tablespoon)|
To make sauce, warm the mirin in a saucepan over moderate heat.
Off the heat, ignite the mirin with a match, and shake the pan back and forth until the flame dies out.
Stir in the soy sauce and chicken broth and return to the stove.
Bring to the boil.
Pour the sauce into a bowl and cool to room temperature.
Preheat the broiler to its highest point (or hibachi or charcoal grill).
Dip the chicken pieces, one at a time, into the cooled teriyaki sauce.
Broil, skin side up, 3 inches (7-8 cm) from the heat for 2 to 3 minutes or until golden brown.
Baste the chicken pieces generously with the sauce again.
Repeat at least 3 times.
To make the glaze, combine 1/2 c. (125 mL) of the cooled sauce and the sugar in another saucepan.
Bring almost to a boil over moderate heat, then reduce the heat to low.
Combine the cornstarch and water and stir into the sauce and sugar mixture.
Cook, stirring constantly, until the glaze thickens to a clear syrup. (Make this glaze after the chicken teriyaki is done because this glaze will harden when it cools.)
Pour teriyaki glaze evenly over the chicken pieces and garnish with dabs of mustard and sprigs of parsley.