For my Teriyaki, I use Chicken Thighs, and a not-quite-traditional cooking sauce of Soy, Sake, Honey, Ginger, Lemon, and (the secret ingredient) Orange Juice. I bake for a short while at a high temperature, then long and slow in the oven (again, not so traditional) — It turns out absolutely melt-in-the-mouth tender and tangy/sweet delicious!! I serve with Rice and barely steamed SnowPeas.
I’m serving on a square Maasha Plate — Stoneware, white slip with Ash glaze, a few carved lines (inspired by Japanese Potter, Shozo Michikawa). And the Rice, I’m serving in a Rice Bowl with rich, bronzey Shino glaze. I love to make these plates — They are a perfect size for a Japanese ‘entree’, or a small presentation of sushi. They’re also a perfect size for an everyday American salad….or sandwich….or pizza slice — But that’s another post.