I have a passion for food, but especially cooking since I get to be a bit of a mad scientist. After almost a decade of eating prepackaged food, I came back to cooking from scratch and learned why I loved it so. I grew up around several different types of cuisines, and even more ethnic backgrounds. Everything is interesting to me, culinarily.
Sunday, January 24, 2016
Hawaiian Chicken Teriyaki
I like teriyaki, a lot. In my family we make a version that
is ginger heavy and not very sweet. My mom had a Pillsbury cookbook that had a
Venison Teriyaki recipe. We used that recipe for beef. Why did we do that? I
have no clue. It had a richer flavor to the sauce. This was a saltier Teriyaki.
Hawaiian chicken teriyaki in pot
Later I discovered sweeter teriyakis and the Hawaiian
variation, which includes pineapple juice and sometimes pieces of pineapple. I
do seem to prefer the sweeter teriyakis, even though I typically made the more
savory varieties. The acidity and sweetness from the pineapple cuts through
some of the richness of the teriyaki. I have had this in bottled sauce format
and I have eaten the dish at restaurants. One of my favorite bottled versions was
Sagawa’s. Sagawa’s sauces company was bought out by a bigger company and those
sauces are no longer being made.
Hawaiian chicken teriyaki with rice plated
Of course when I started cooking again I decided to make a
Hawaiian teriyaki dish. I found a recipe online. I made this on August 17, 2015, I made the dish. I
substituted honey for sugar. This recipe called for both honey and brown sugar.
I increased the honey, but did not know it was not a one for one deal. It is
2/3 the amount of honey to sugar. It turned out too sweet. Plus I expected more
acidity from the pineapple. I may need to use fresh. I added more soy sauce to
offset the sweetness, but that did not work.
March 4, 2016 I made this again with a few adjustments. Instead
of using drinking pineapple juice, I followed the directions and used the juice
from canned pineapple I put too much soy sauce in it. Next time I will adjust
that back to the original proportions. Other than pare down the soy sauce I was
almost right at the sweet spot. I used much less honey the second time.
I served it with jasmine rice and coconut milk braised taro
leaves. This is a dish I had heard of years ago. I found a recipe online.
Uwajimaya, an Asian super market in Beaverton, sold fresh taro leaves. The
recipe called for lemon juice. I may tone that down or remove the lemon juice
completely from the dish. It gave it a sour after note. Overall this was much
more successful than previously. I am going to try one more time then I will
decide what I think about this dish. I think I will be happy on the third try.