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@@ -21,4 +21,10 @@ We usually make this in larger batches with the same 5:3:1:1 ratio and keep in t
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- In Japan, teriyaki is usually fish and if you can get a hold of buri (Japanese amberjack) this is the way to go for sure.
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-- In the US, it's generally easier to find chicken thighs and for this I prefer boneless and skinless. Season the chicken thighs with garlic powder, onion powder and pepper (but no salt). Poke full of holes with a fork and grill until about half done. Dip in the sauce and grill over medium to low heat until cooked through. Re-dip every 2 minutes or so. This burns easily so keep half the grill hot and the other lower temp.
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+- In the US, it's generally easier to find chicken thighs and for this I prefer boneless and skinless. Season the chicken thighs with garlic powder, onion powder and pepper (but no salt). Poke full of holes with a fork and grill until about half done. Dip in the sauce and grill over medium to low heat until cooked through. Re-dip every 2 minutes or so. This burns easily so keep half the grill hot and the other lower temp.
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+### INGREDIENT NOTES
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+- Soy sauce - [Yamasa Maru-daizu shoyu](https://www.amazon.com/Yamasa-Marudai-Sauce-Fluid-Ounce/dp/B009I0YANG/ref=asc_df_B009I0YANG/?tag=hyprod-20&linkCode=df0&hvadid=312065523358&hvpos=&hvnetw=g&hvrand=14271458672532935499&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031947&hvtargid=pla-570697900023&psc=1)
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+- Mirin - [Takara Mirin](https://www.amazon.com/Takara-Mirin-Gourmet-Seasoning-23-7fl/dp/B07JLXXVT6)
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+- Sake - [Shochikubai (classic junmai sake)](https://www.takarasake.com/products/sake/sho-chiku-bai-classic-junmai?id=9)
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Chris Mague