Teriyaki Barbecued Chicken and Salmon

teriyaki chickenI made my own teriyaki sauce after noticing that the bottled sauce generally has sugar or corn syrup as the #1 ingredient. This simple to make sauce has a little bit of brown sugar, but gets its flavor from the ginger, garlic and Mirin cooking sake (SAH- kay).

ingredientsCombine in a small saucepan:

1 cup soy sauce

1 1/2 cups Mirin

2 Tb brown sugar

4 cloves garlic, smashed in a molcajete or  mortar and pestle, and chopped

2 inch piece of ginger, sliced

1/4 tsp ginger powder

Heat to boiling, then simmer for 10 minutes. Let cool, then strain into a container.

For chicken teriyaki:

chicken teriyaki over rice6 boneless, skinless breasts.

Cut off excess fat. Rinse and pat dry with paper towels. Place in on a large plate. Pour canola oil over breasts and spread it over both sides with your hands. Place breasts on hot grill and cook for approximately 10 minutes on each side until done. Brush teriyaki sauce on one side of chicken and put that side down on the grill. Reduce flame to low. Cook for 5 minutes. Brush other side of chicken with teriyaki, flip chicken to that side, and cook on low for another 5 minutes. Plate the chicken and pour a bit more sauce over it.

 

salmon teriyakiSalmon Teriyaki

Use 3 salmon steaks or 1 1/2 lb  filet:

Marinade salmon in 1 cup Mirin for 15 minutes

Place on hot grill. Cook for 2-4 minutes, depending on thickness of salmon piece. Turn to other side and cook for another 2-4 minutes. Brush teriyaki sauce on one side of salmon, turn down flame, and cook for one minute, repeating for the other side.

Plate, then pour a bit more sauce over salmon.