Western Living Magazine
A Seven-Bedroom Pied-a-Terre Designed to Bring Family Together
This Stunning Home on a Kelowna Apple Orchard Has Separate Wings for Living and Sleeping
Vote for the WL Home of the Year 2022!
Recipe: Coconut Lemon Amaretti
New ‘House Special’ Docuseries Charts the Bittersweet Nostalgia of Chinese-Canadian Cuisine
Recipe: Castelfranco Radicchio and Quince Salad with Stracciatella
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
B.C. Winter Staycation Guide 2023: Everything You Need to Know About Whistler’s Creekside
Cult Fave Footwear Brand Manitobah Hits the Nordstrom Shelves
Try This New Line of Reusable Gift Wrap for a More Sustainable Holiday Season
Protected: Leading the Way in Home Kitchen Luxury
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
A dish made for picnicking from Chef Daryle Ryo Nagata.
For our 50th anniversary issue of Western Living, we dug through 50 years of archives to find extra-special designers, homes, food and destinations and gathered them into one massive, celebratory magazine (on shelves soon!). This 1996 recipeand the photoshoot that went with itwas one of the ones I kept coming back to. Chef Daryle Ryo Nagata, photographed below with his son Brendan, talks about how his Japanese roots inspire his work: he says he grew up eating his grandmother’s cooking, which was “Japanese versions of western things.” His description reminded me of my grandmother’s cooking, and this recipe is one that I think will look familiar to many Japanese Canadiansingredients and ratios might differ slightly, but we all have a version of it.
Chef Nagata’s is a simple recipe (though heads up: it does suggest marinating overnight). This dish was made for picnicking and passing on. So 25 years later, we’re publishing it again.
1/3 cup mirin1/3 cup Japanese soy sauce2 tbsp sugar2 tbsp cornstarch blended with 3 tbsp cold water
1. Bring first five ingredients to a simmer.2. Add the cornstarch mixed in cold water. Continue to simmer and stir for 5 to 8 minutes until sauce has a glazed, syrupy consistency.
Store up to 1 week in fridge; serve warm. Makes 1 cup.
6 6-in wooden skewers1/4 cup sake3 tbsp sugar2 tbsp Japanese soy sauce1 tbsp fresh ginger, peeled and finely chopped3 whole boneless, skinless chicken breasts2 green onions, sliced into 1-inch pieces1 cup homemade Teriyaki sauce
1. Combine sake, sugar, soy sauce and ginger in a bowl.2. Slice chicken breasts in half; slice each half into 3 square pieces.3. Add chicken to soy mixture and marinate in fridge overnight.4. Thread three chicken pieces on each skewer, alternating each one with two pieces of green onion. Keep pieces packed together at the pointed end of the skewer.5. Charbroil each side on a hibachi or barbecue for 3 to 4 minutes.6. Lightly brush with Teriyaki sauce while cooking.7. When chicken is cooked, remove from grill; coat with remaining sauce. Serves 6.