No, I'm not calling it "dat kine" Barbecue, because a certain company has trademarked that name. But, much like my Teri Beef recipe, most folks back home have their own version of this.
Over the years, I've come up with a certain formula for this; one-third cup sugar, one-third cup sweet alcohol, one-third cup of a syrup type liquid to one cup of Aloha Shoyu. Oh yes, there's one-third cup of water....grated garlic and ginger juice. The water prevents the product from getting too salty....I've left chicken to marinate in this for up to 36 hours.
Each of the "sweetening" component will add its own little imprint on the dish. Currently, I'm enjoying things a bit sweeter, going with Dark Brown Sugar, Mirin, and Agave Syrup. There's even more you can do with this "base" - like adding guava jelly (perhaps a future post), fish sauce (delici-yoso).....
You get the picture, right?
Local Kine Teriyaki (Barbecue) Chicken:
1 1/2 - 2 1/2 pounds chicken. I prefer boneless legs/thighs. Note that you can double-triple, the amount of sauce. I've done as much as 12 pounds of boneless skinless thighs with four times the marinade. Think in terms of volume rather than weight. You want to make everything is covered by the marinade.
1 Cup Aloha Shoyu
1/3 Cup Sugar - Dark Brown/Light Brown/Turbinado/Palm/White
1/3 Cup Mirin/Vermouth/Dry Sherry/Bourbon
1/3 Cup Agave Syrup/Honey/Mulyeot (Korean Malt/Corn Syrup)/Maple Syrup
1/3 Cup Water
1-2 Tb Grated Garlic 1Tb Ginger Juice
Other Stuffs: 1 Tb Good Quality Sesame Oil, 1-2 Tb Sake ,1/4 Cup Fish Sauce, Scallions
- Combine All ingredients except the water and chicken
- Remove 1/3 cup of the combined sauce
- Add water - Add chicken
- Marinate 6-12 hours
- Grill or saute
- Use the 1/3 cup removed earlier to baste/drizzle on/or to put on rice.
Have fun!
sounds good! especially grilled:)
Posted by: kat | Thursday, 29 January 2015 at 11:39 PM
Nice pre-Superbowl post. Thanks!
Posted by: janfrederick | Friday, 30 January 2015 at 07:35 AM
It is lovely grilled, Kat!
Hey Jan - Yeah, you're right.....sheesh, didn't even think of that.
Posted by: Kirk | Friday, 30 January 2015 at 08:42 AM
wow! that looks like a very sweet sauce =) since matthew and i aren't eating much meat, these days, i'll ask if you use the marinade on that mushroom? or does this sauce really only go with chicken?
Posted by: Lynnea | Saturday, 31 January 2015 at 08:53 AM
Hi Lynnea - You can address the sweetness by swapping and combining items. As for the mushroom, here's what I did. First I used a skewer to prick 7-8 holes in the gill side of the mushroom, which I then brushed with EVOO. I then seasoned with salt and pepper. I placed gill side down on the hot side of the grill until softened a bit. I then turned over, placing the cap side on the direct heat. I then brushed some sauce on the gill side. Flipping over, I did the same to the cap side. To finish, I moved to the indirect side of the grill and poured a couple of teaspoons of sauce into the gill side of the mushroom and let slowly cook to finish.
Posted by: Kirk | Sunday, 01 February 2015 at 06:41 PM
that's the key! pricking holes to help the mushroom absorb more sauce. that's a great idea! thank you =)
Posted by: Lynnea | Sunday, 01 February 2015 at 10:19 PM
Oh boy... looks like Yakyudori was robbed a couple of weeks ago...
http://fox5sandiego.com/2015/01/15/suspects-in-string-of-robberies-strike-again/
Posted by: R | Monday, 02 February 2015 at 03:48 AM
I hope you enjoy it Lynnea!
Hi R - Yeah, that was all over the news...even film of the guy who got pistol whipped getting treatment.
Posted by: Kirk | Monday, 02 February 2015 at 07:37 AM