Recipe(tried): for Cathy: A GREAT TERIYAKI SAUCE!!!!

Cathy,

We tried YOUR teriyaki sauce for the second time last night. I increased the brown sugar to 2 T. and decreased the soy sauce to 2 T. So there: 2 T. soy sauce, 3 T. sake (I ran out of mirin), and 2 T. soft brown sugar. The I cooked the chicken (thigh fillet, cubed) in 2 plates: one with your sauce, the other with my dear Japanese friend's sauce. He,he, he... Was I tricky!

This was what I did:
1. Heat up the frying pan until smoking.
2. Add a dab of butter (I was told to use butter instead of oil.) and chicken and minced garlic at the same time.
3. Pour in the teriyaki sauce.
4. Add about 1/2 T. Japanese rice wine. (I was told to use this to enhance the flavor.) Add a dash of coarse black pepper powder.
5. Fry until the sauce is caramelized and almost dry.

I use same method for both teriyaki chicken. Then I asked Chris which one did he like better. And he said, "I'd choose the blue plate anytime." AND THAT WAS YOUR SAUCE!!!

Cathy, make your sauce and sell them for $10 per 250 ml bottle anytime !

Thanks a MILLION!!!