I made teriyaki chicken today for the first time.
I followed this supposedly authentic recipe on About.Com verbatim, which called for sake and mirin [a marinade to which i added grated ginger - another first : ) ]. With measuring spoons and all. It's been a while since I've done that. It's a nice break from winging it, even though there is joy in obeying your intuition. My kitchen smelled like a Japanese restaurant. It was awesome! I was euphoric.The junmai* sake that had been sitting in my fridge was from a trip to the Takara Distillery. There's a time for everything indeed.
And you can't cook Japanese without sipping sake! Perfection engulfs me.
*Literally "pure rice"
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