On this date last year, the tsunami hit Japan.  Homes destroyed, whole communities washed away in minutes… so many families and friends lost. My heart goes out to all of those that were touched by this tragedy in any way and I would like to dedicate this post to them.

It’s a very special post, because the recipe is from Kathy, a dear friend of Japanese heritage.   Kathy is one of Chicago’s foremost food stylists and I was delighted that she wanted to prepare the food that you see here.  The beautiful pottery was collected by her family on their trips to Japan.

Kathy prepares this dish for her family for Sunday supper often, it’s one of their favorite meals…it was even served at her wedding.

Anniversaries like this always remind me of just how important it is to hold your friends and family dear and close to your heart.  This Sunday, let’s take a moment to honor the people of Japan and all they have endured this year.


Japanese Ginza Chicken Teriyaki Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Delicious and the recipe contains a secret ingredient!


3/4 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup Mogen David wine
1 teaspoon grated ginger
1 clove crushed garlic


Add all ingredients in a saucepan, stir and simmer till the sugar is totally dissolved.
Let the mixture cool.
Arrange the chicken in a container and pour the cooled sauce on it and let it marinate overnight.
35 minutes before you want to serve chicken.
Light your grill so that it will be ready in 20 minutes.
Place chicken and sauce in deep pan and simmer for 20 minutes with the lid on.
Remove chicken from pan, place on grill and turn frequently and bast with the sauce till done (about 15 minutes).
Serve with soba noodles and rice cakes. Garnish with watercress, if desired.