TERIYAKI-GLAZED
ROAST CHICKEN
Some of my Japanese relatives may roll their eyes at me
for this one—teriyaki chicken? That’s so inauthentic. But
you know what? It’s also delicious, so who really cares?
In this version, I combine a garlic-and-ginger-rubbed
chicken with a sweet soy-and-sake glaze and serve the
extra sauce at the table.
NOTE: For the juiciest results and crispest skin, dry-brine
the bird and air-dry it overnight as described here.
Any sake will do for this recipe—no need to spring for
the expensive stuff. Mirin is a sweet Japanese rice wine.
It’s available in most Asian markets but if you cannot find
it, double the sugar and sake and proceed as directed.
SERVES 3 OR 4
½ cup Japanese soy sauce
½ cup sugar
½ cup sake (see Note above)
½ cup mirin (see Note above)
3 scallions, whites left whole, greens finely sliced
1 medium clove garlic, minced or grated on a microplane
(about 1 teaspoon)
1 teaspoon minced fresh ginger