Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Teriyaki is a lovely Japanese grilling glaze, but it is sticky because of the sake and mirin – dry and sweet rice wines-and burns easily. It is therefore important to start grilling the meat with nothing on it but salt and pepper, before brushing with the glaze. Both sake and mirin can be bought from Oriental markets. One of the nicest things to grill teriyaki-style is chicken.