Diving into the last (so far, at least) of our teriyaki recipes, Michael Koznek, Snohomish cook and faithful Forum helper-outer, tells us, “After reading your June 24 column, I knew immediately that I should send in this recipe right away.
“I copied this from the ‘America’s Test Kitchen’ cook
ing show on KCTS 9. I love this show because they tell you why things work and why they do not work. I am including the entire chicken teriyaki recipe, not just the sauce. I believe chicken teriyaki translates as grilled chicken, and the sauce can be as variable as our own barbecue sauces.
“Oh, yes, I almost forgot to write that the sauce and recipe are delicious. I always keep some sauce in the refrigerator for putting on whatever could use some flavor help. This is a thick, syrupy sauce so it sticks to what you put it on.”
Michael adds, “Any rice will work, but short-grain white rice is best. I have substituted seasoned rice wine vinegar for the mirin with satisfactory results. I have also substituted dried ground ginger for the fresh ginger with satisfactory results.”
Then, for a fall dessert, Irish Eyes in Arlington shares an easy-do apple fix-it, which ought to hit the spot topped with a blob of ice cream or whipped cream.
Chicken teriyaki
Teriyaki sauce (recipe follows)
8 boneless, skin-on chicken thighs
Salt and pepper
Hot cooked short-grain white rice
Prepare teriyaki sauce; set aside and keep warm.
Slash chicken skin and season thighs with salt and pepper. Broil chicken 8-inches from broiler element, skin side up, for 8 to 14 minutes, or until fully cooked. Halfway through cooking time, turn broiler pan end for end. Do NOT flip chicken. Remove from oven and let rest for 2 to 3 minutes. Slice the thighs, arrange on a bed of the hot cooked rice and drizzle with the teriyaki sauce.
Teriyaki sauce
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon minced fresh garlic, mashed into a paste
1/2 teaspoon minced fresh ginger, mashed into a paste
2 tablespoons mirin (rice wine vinegar)
1/2 teaspoon cornstarch
Turn soy sauce and sugar into a medium saucepan; add garlic and ginger. Dissolve the cornstarch in the rice wine vinegar and stir into the soy sauce mixture; heat to a simmer, stirring to dissolve sugar, and cook 4 to 5 minutes or until thickened.
Fresh apple cake
2 cups sugar
4 eggs, beaten well
1/2 teaspoon salt
1 cup shortening
2 cups flour
2 teaspoons each cinnamon and baking soda
6-8 medium apples, peeled and cored, cut in slices as for pie
In a large mixing bowl, mix together all ingredients except the apples until thoroughly blended. Add apple slices and pour batter into a 9-by-13-inch pan. Bake at 350 degrees about 45 minutes or until cake tests done. Can add raisins, if desired. Makes one 9-by-13-inch cake.
The next Forum will appear in Wednesday’s Good Life section.
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