Western Living Magazine
Reimagine Remodelling with Kitchen Canvas
Protected: Merit Kitchens Presents: Urban Cool Meets West Coast Warmth
Finalists Announced: HAVAN Professionals Inspire
Recipe: Easy Peanut Noodles with Chicken and Veggies
One of BC’s Best Wineries Is Having a Bonkers Sale
Recipe: Balsamic Strawberry Sponge Cake from Oh Sweet Day
I Had the Best Nap of My Life in an Anti-Gravity Pod
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
La Cornue Brings Colour and Beauty to Your Luxury Kitchen
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Trending Now: The Best New Furniture and Homewares for Spring
Designers of the Year 2023: These Are Your Fashion Design Judges
Designers of the Year 2023: Introducing Our Furniture Design Category Judges
Designers of the Year 2023: Meet Your Maker Judges
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.
Are you over 18 years of age?