How to Make TERIYAKI SAUCE using a CRAZY INGREDIENT
Chef William Eick shows how to cook squab and how to make teriyaki sauce using the organ meat. This zero waste technique adds richness to the teriyaki squab.
Link to epic soy sauce - https://amzn.to/2Xou3VD
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So this is our teriyaki squab. We use squab instead of your traditional chicken.
First we separate the breast from the thighs. Then we confit the thighs and grind the squab
breasts in a mixture of soy sauce, mirin, wine, and a lot of other herbs and chili flakes and spices.
Quickly sear the skin just to color it and kind of render out the fat. After that you want to rest
it for 10 minutes or so. Let it kind of cool down that way the skin won't shrink once you cut. Then
we break off the breast from the whole top part of the bird. The teriyaki sauce has an Okinawan
brown sugar, mirin, a little bit of kinome, and a double brewed soy sauce from Japan. It has a
little bit of coffee flavor in it just from the brewing process. We blend in the organs to kind
of fortify and give that irony kind of rich flavor to it. That way we can use the whole part of the
squab. Then we grill it with some of the teriyaki sauce that we made. First we put down our shiitake
rice that we cook with a little bit of shiitake dashi. You want to slice the breast kind of down
the middle leaving the wing on the breast. Then we place the confit thigh, very thin slices of orange
and a little bit of broccoli flowers. Then we spray it with a little bit of lime juice.