Japanese Take-Out Teriyaki Beef Or Chicken - cooking recipe

Ingredients

1/2 cup soy sauce
5 tablespoons mirin
3 tablespoons sake
3 tablespoons sugar
1 1/2 teaspoons minced fresh ginger
1 1/2 lbs sirloin beef, trimmed and cut into 1-inch cubes or 1 1/2 lbs boneless chicken thighs, whole

Preparation

Combine the soy sauce, mirin, sake, sugar, and ginger in a large zip-top bag.
Add the beef or chicken and marinate for 2 hours in the refrigerator.
Remove the meat from the marinade, and pour the marinade into a medium-sized saucepan. Place over medium heat and reduce until slightly thickened, about 5 minutes. Reserve 2 tablespoons of reduced marinade and set aside.
Preheat the broiler.
For the beef teriyaki: Slide the beef onto wooden skewers that have been soaked in water for 1 hour and place on a broiler pan. Place the broiler pan on a rack 6 inches from the broiler and broil for 6 minutes. Turn the meat over, check for doneness, checking every minute or two. Brush with the reserved sauce just before serving.
For the chicken teriyaki: Place the chicken on a broiler pan skin-side down. Place the broiler pan on a rack 6 inches from the broiler and broil for 3 minutes. Turn the meat over and baste with the reduced sauce. Broil another 5 minutes. The skin should be dark brown in spots and the chicken should be cooked through. Brush with the reserved sauce just before serving.
Tip: Teriyaki is often cooked over a grill. For this technique, place the marinated meat directly on a barbecue grill rack situated 6 inches over hot coals. Turn and baste with sauce as directed in the recipe.