Western Living Magazine
“Southwestern Modern” Brings Subtle Desert Style Home
This Stunning Whistler Home Embraces Nature at Every Turn
Home Tour: Inside a Beachy and Beautiful Eagle Island Getaway
Recipe: Tomato Bruschetta alla Pepino’s
Recipe: Make Your Own Cheddar Jalapeno Chicken Sausages This Summer
5 BC Wines Under $25 That Will Win Your Next BBQ
Where to Eat, Stay and Play in Canmore
The Perfect Southern Alberta Getaway (If You’re Obsessed With Yellowstone)
Visiting San Juan Island? Consider a Yurt
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
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.