"SEATTLE - Teriyaki chicken is a quick and cheap lunch that's synonymous with Seattle. One acclaimed local chef, Taichi Kitamura of Eastlake's Sushi Kappo Tamura, makes a compelling case for elevating that humble poultry dish into a fancy Thanksgiving feast. Teriyaki chicken is only made with dark meat. That rule also applies to turkey teriyaki, since the breast meat will dry out, the chef said. Kitamura offered us a pan-fried turkey breast recipe, too, with a sake-and-butter sauce."
"5. For the marinade: In a large mixing bowl, add the hot water and sugar; whisk until all the sugar is dissolved. 6. Add soy sauce, sake, whiskey and water. Let the teriyaki sauce cool before marinating the meat. 7. Marinate the turkey for 12-16 hours in fridge. 8. On Thanksgiving Day, remove the turkey from the marinade. Towel it dry. 9. Lay the meat on a flat rack/grid over a pan, skin side up."
Turkey teriyaki uses dark meat—thighs and wings—and a marinade made from soy sauce, sake, sugar, water and optional whiskey. The bird is broken down and thighs are deboned while wings can remain bone-in. Meat is scored before marinating for 12–16 hours in the refrigerator. The teriyaki sauce is made by dissolving sugar in hot water, then adding soy, sake, whiskey and additional water and cooling before use. On cooking day, the meat is patted dry and placed skin-side up on a rack. A pan-fried turkey breast with a sake-and-butter sauce is an optional accompaniment. The whole turkey can be cooked and ready in under an hour.
Read at Boston Herald
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