Well, here it is for all to enjoy. I have to admit, in the stock pot on the stove the brown sauce has a rather sharp flavor to it. But once it's added to the chicken in a hot fry pan it really mellows out. With that in mind:
1 C Water
1/8 C Cooking Sherry
3/4 tsp diced garlic
A very big thank you to K. Hitchens for the chicken teriyaki post near the beginning of this thread. I took meticulous notes from that post and formed it into general guidelines to prepare this fantastic dish. After three attempts I have achieved something very close to Sarku if not spot on. The...