One of the most popular Japanese dishes.

INGREDIENTS:

• 2-3 lb (900-1350g) cut up chicken

• Teriyaki Sauce

• 1 T grated fresh ginger root

• 1 clove garlic, crushed

• 2/3 C soy sauce

• 1 T sake

• 1/4 C mirin

• 3 T sugar

DIRECTIONS:

• Wash and clean chicken pieces, towel dry.

• Make teriyaki sauce. Marinate chicken pieces several hours or overnight and keep in refrigerator.

To Bake:

• Bake in 325 F (160 C) oven for 45 minutes turning once and basic with marinade sauce.

To Grill:

• Place over hot charcoal fire. Brush with marinade sauce when the chicken is half cooked. Turn several times for even cooking.

To Pan-fry:

• Heat about 2 T oil in 12 in (30cm) skillet over medium‑high beat; add chicken pieces skin side down and cook until light brown, turn to other side and do the same. Discard grease and add marinade sauce. Cover and reduce beat to low and cook for 6~8 minutes. Remove the lid. Shake the skillet to let remaining marinade sauce evaporate.