"Like to cook" - the second helping

[Bob Schroeck]

Hm. I'll have to give that a try. I have a professional chef's Japanese cookbook, written by a Japanese pro chef for other chefs to use, and it has a teriyaki recipe that you make in the pan as you cook the mean, using the drippings, mirin, sake, soy sauce and a few other things. But at the very end of that recipe he says, basically, "but don't bother -- the Kikkoman glaze is as good as anything you can make yourself, use it and save yourself the effort." And I have to admit, I've yet to find a teriyaki in a restaurant that can beat Kikkoman (then again, most of the time it probably is Kikkoman). Despite this, i do at least part of his recipe every time I make teriyaki (protein of choice) -- splash the meat with mirin, deglaze the pan with sake -- before I actually add the Kikkoman.