Claudia’s Chicken Teriyaki

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. This is one of the dishes that Dad brought back from Japan in the ‘50s.  When most American families were getting hamburgers and hotdogs, we were getting chicken teriyaki and rice once a week. When Jan and I were living in China I received great praise for my ability to eat with chopsticks. Because of dad’s love of things Japanese, I had been using chopsticks from the time I could hold them.

Karl’s Chicken Teriyaki
(Claudia’s style)

Note: Almost all of my recipes were written to fit on a single 3 x 5 card to remind herself how to make any particular dish. As a result, the instructions assume a lot of cooking techniques and were sometimes so cryptic as to be difficult for an inexperienced cook to use.

Claudia’s Chicken Teriyaki

Ingredients

1 medium sized fryer chicken

Teriyaki sauce

3 Tbs. sake (or mirin, sweetened rice wine)
½ cup sugar
5/8 cup shoyu (Japanese soy sauce)

Directions

1. Cut up a chicken and soak in the Teriyaki sauce overnight (or for a few hours).

2. Bake in a deep dish at 350° for 1¼ hours.

3. Turn Chicken 2 or 3 times while baking.

4. Watch closely near the end to prevent burning.