Long before sushi became the ambassador of Japanese cuisine to the rest of the world, chicken teriyaki invaded the west, and for better or worse it came to represent the whole of the Japanese culinary repertoire. Perhaps it was the short list of approachable ingredients or the exoticism of food from the far east. Whatever the reason, it’s become so ingrained in American food culture that even Paula Deen has a teriyaki recipe. So what makes for an authentic teriyaki sauce? It’s simple… equal parts soy sauce, mirin, sake, and sugar. for brine 1/2 cup water 2 tablespoons Japanese soy sauce 2 tablespoons dark brown sugar 2 tablespoons mirin 4-6 skin-on filleted (boneless) chicken thighs for teriyaki sauce 2 tablespoons mild flavored honey (or maltose) 2 tablespoons dark soy sauce 2 tablespoons mirin 2 tablespoons sake Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Press out as much air as you can and seal the bag. Let this sit in...