Our In-House Recipe for matching with Eleanor of Aquitaine

Teriyaki Marinade

½ cup safflower or light peanut oil
1 cup mirin (sweet cooking sake) or medium sweet Riesling
½ cup soy sauce
1 tablespoon minced fresh ginger (or 1 teaspoon dry powered ginger)
1 teaspoon minced garlic, or more to taste
½ teaspoon ground white pepper

Put above ingredients in bowl and stir until combined. Place 1-2” cubes of boneless chicken breast in shallow baking dish and pour marinade over chicken. This should be enough for 1-2 pounds of chicken; marinade does not need to cover meat completely. Cover with plastic wrap and refrigerate, turning chicken pieces a few times as they marinate. Marinate for at least two hours, preferably overnight, thread onto skewers, and broil or grill the chicken skewers 5-8 minutes per side, depending on the heat of the grill.
Serve over rice with Japanese style pickled vegetables on side.