Tanalei

1. For the Nanbansu Marinade and Dip:
2. 1/2 cup rice vinegar (120ml)
3. 1/2 cup mirin (120ml)
4. 1/4 cup soy sauce (60ml)
5. 1/4 cup sugar (1 3/4 ounces; 50g)
6. For the Chicken Skewers:
7. 1 pound boneless skinless chicken breast and/or thighs (450g), cut into 1 1/2- to 2-inch pieces
8. Shichimi togarashi or yuzu kosho, for serving (optional; see note)

1. 1 cup dashi
2. 1/4 cup soy sauce
3. 1/4 cup mirin
4. 8 ounces daikon, peeled thickly, so you can see the radish's translucent flesh
5. 1/2 -inch piece ginger (about 1 ounce), peeled

Note:* Flipping multiple times during grilling ensures even cooking and faster results. * Homemade teriyaki sauce has much better flavor and texture than any store-bought brand. * Applying sauce in multiple layers helps it build into a rich, delicious coat.

1. 2 pounds bone-in, skin-on chicken pieces
2. 2 teaspoons kosher salt
3. 1 teaspoon garlic powder
4. 3 cups barbecue sauce
5. Equipment
6. Rimmed bakin-sheet
7. Aluminum foil
8. Measuring cups and spoons
9. Brush

1. 3-5 pounds yellow onions (4 to 5 large onions)
2. 3 tablespoons extra-virgin olive oil or melted butter
3. 1/2 teaspoon salt
4. Equipment
5. Chef's knife
6. Cutting board
7. 4 -quart to 6-quart slow cooker

1. 8-16 tablespoons unsalted butter
2. 2 large egg yolks
3. 1 tablespoon freshly squeezed lemon juice
4. 1/4 teaspoon salt
5. Pinch cayenne pepper (optional)
6. Equipment:
7. Blender

1. 1 tablespoon olive oil
2. 1 1/2 pounds yellow or red onions (about 2 large onions), sliced into half moons
3. 3 1/2 pounds beef brisket
4. Coarse kosher salt and freshly ground black pepper
5. 6 cloves garlic, minced
6. 2 cups beef broth
7. 2 tablespoons Worcestershire sauce
8. 1 tablespoon soy sauce (or tamari, if gluten-free)

1. 1/3 cup ketchup
2. 2 tablespoons Worcestershire sauce
3. 1 tablespoon soy sauce
4. 1 tablespoon mirin
5. 1 tablespoon sugar
6. 1 teaspoon Dijon mustard
7. 1/4 teaspoon garlic powder

1. 2/3 cup mirin
2. 2/3 cup sake
3. 2/3 cup soy sauce
4. 1 1/3 cups dashi
5. 1 tablespoon sugar
6. 1 1/2 pounds sirloin beef, sliced into 1/4- to 1/8th-inch strips
7. 8 ounces firm tofu, cut into 1-inch cubes
8. 8 ounces mushrooms, sliced (shiitake, portabello, button, enoki or a variety)
9. 1 yellow onion, sliced into thin rings

1. For the Tare Sauce:
2. 1/2 cup mirin
3. 1/2 cup soy sauce
4. 1/4 cup sake
5. 1/4 cup dark brown sugar
6. 1 tablespoon sherry vinegar
7. 3 medium cloves of garlic, smashed and peeled
8. 3 scallions, roughly chopped
9. 1 (1 inch) piece of ginger, sliced