RSS FEEDBy Dara Bunjon
Editor's Note: While Suzanne is recuperating from knee surgery, several In Good Taste readers have agreed to share their food thoughts and experiences.
I should say I heart Kikkoman Teriyaki Marinade & Sauce and no, they aren’t paying me to say any of this and no they haven’t sent me free bottles of their teriyaki marinade and sauce. I have tried other brands because they were there and they didn’t do the 'make the taste buds dance' trick. I always come back, like the wayward lover, home to their true love.
This love affair started about 30 years ago when I dined at a cousin’s home and she served bone-in chicken breast that had been marinated in the teriyaki sauce. Was it two or three pieces I ate that night? If it was three, she might still be talking about me.
Why do I love thee Kikkoman Teriyaki Marinade & Sauce – let me count the ways:
1. Your taste and flavor.
2. You are simple to prep - 2 ingredients: I put steak, chicken or seafood in a baggie or non-reactive pan and over it you are poured. Steak and fish can be ready to cook in 30 minutes and I would do at least an hour marinade for chicken. So simple, a child can help make the dinner.
3. Your selection of cooking methods: baked, broiled or grilled.
I use Kikkoman’s Teriyaki Marinade & Sauce as one of my regular go-to meals that is quick, simple and tasty. Interestingly, I don’t order anything teriyaki dishes when I go out.
I am capable of making my own teriyaki sauce and there are many recipes you can find on the internet. Like any other recipes, there are many variations, one constant is soy sauce but from there it can have sugar, brown sugar and/or honey, it can have mirin or sherry, garlic or no garlic, ginger or no ginger. Like an Italian gravy recipe it can vary from cook-to-cook, each puts their own defining touch.
I am not a strong proponent of using a lot of bottled products, scratch is better but I am hooked, passionate and a love slave to Kikkoman’s Teriyaki Marinade & Sauce.
Final Notes
Kikkoman’s Teriyaki Marinade & Sauce is available in any grocery store, check the Asian section. Put the food in the refrigerator while marinating.
Because of the sugar content which can burn, you may pat dry the chicken, steak or fish dry before putting on the grill.
*safety note: Once raw food has been in a marinade DO NOT re-use.
Dara Bunjon, also known as Dining Dish, here in Baltimore writes as the Dining Examiner at www.examiner.com/Baltimore. By day, her company, Dara Does It, offers food centric services: public relations, marketing, freelance writing, food styling, product development, product demonstrations and social media education. Contact her at examiner@diningdish.otherinbox.com
