Is mirin an American product that we attribute to the Japanese or are the Asian stores in my area just hiding this product from me on purpose? I live in an area of Salt Lake City that has multiple ethnic grocery stores every other block it seems. I stopped at two in my quest for mirin and the people who worked there looked at me like I had horns on my head. I even showed them the picture of the Kikkoman bottle on my smartphone and they showed me rice wine that wasn’t even close to what I was asking for.
Luckily, the recipe calls for medium dry sherry, not mirin. One of the comments for the recipe suggested mirin, however rather than running all over Salt Lake City, I decided to just use sherry.
This recipe is amazing. Its sweet. Its savory. Its perfect. And it tastes so good. I was impatient to eat it and I thickened the teriyaki sauce with cornstarch rather than waiting for it to reduce down.
- 10 tablespoons soy sauce
- 2 teaspoon minced peeled fresh gingerroot
- 10 teaspoons honey
- 2 tablespoon medium-dry Sherry or mirin
- 2 tablespoon rice wine vinegar
- 4 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- 1/2 cup green onions sliced
- 3-5 pounds of boneless skinless chicken thighs butterflied all the way through and cut in half.
COMBINE the soy sauce, the gingerroot, the honey, the Sherry, the vinegar, and the garlic paste in a large bowl.
FLATTEN the chicken breast halves between sheets of plastic wrap until they are about 1/2 inch thick and let them marinate in the soy mixture, turning them once, for 20 minutes..
TRANSFER the chicken, reserving the marinade in a small saucepan, to an oiled cooling rack sitting on a foil covered cookie sheet.
REDUCE marinade by half in a small saucepan.
BRUSH the chicken with some of the marinade, turn it, and brush it with the remaining marinade.
BROIL the chicken for 6 to 8 minutes more, or until it is just cooked through.