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Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Real fermented mirin — sweet rice wine for glazes and teriyaki
Sweet rice wine — teriyaki, nimono, tamagoyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
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Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Real fermented mirin — sweet rice wine for glazes and teriyaki
Sweet rice wine — teriyaki, nimono, tamagoyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
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In a bowl stir together the teriyaki sauce, orange juice concentrate, sesame oil, garlic and black pepper until well combined. Place the chicken pieces in a large bowl, then pour HALF the marinade over the chicken; toss with clean hands to coat, reserve the other half marinade for basting the chicken. Cover and refrigerate the chicken for 8 hours. Remove the chicken from the marinade and discrd marinade. Set oven to 400 degrees. Place the chicken pieces on a large foil-lined baking sheet that has been sprayed with cooking spray, skin-side up. Sprinkle lightly with salt. Bake for about 40-45 minutes or until the chicken is done. Brush with the reserved marinade 5 minutes before end of cooking.