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1
Place the ginger, garlic, soy sauce, oil, mirin, if using, brown sugar, and cornstarch in a small bowl or in a small container with a lid and stir well or shake to combine.
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2
Pour the teriyaki marinade into a 1-quart heavy-duty zipper-top plastic bag or a larger plastic container with a lid.
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3
Add the chicken or steak and mix to coat well.
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4
Seal the bag or container and let the chicken or steak marinate in the refrigerator for 8 to 24 hours (the longer it marinates, the more pronounced the teriyaki flavor will be).
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5
Youll want to flip the baggie or toss the meat in the container a couple of times during the marinating process so that it marinates evenly.
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6
If you are using wooden skewers, at least 30 minutes before cooking soak them in water to cover in order to prevent them from burning.
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7
Lightly oil a rimmed baking sheet or spray it with nonstick cooking spray.
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8
Preheat the broiler (see Notes).
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9
Remove the chicken or steak from the marinade, setting aside the marinade.
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10
Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely.
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11
Place the skewers on the prepared baking sheet and broil until the teriyaki sauce turns a nice burnished color and the chicken is cooked through or the meat is cooked to your liking, 2 to 4 minutes on each side for chicken, another minute or 2 for medium steak.
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12
Pour the reserved marinade into a small saucepan and bring to a boil over high heat.
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13
Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4 minutes.
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14
Serve the skewers on a platter sprinkled with the sesame seeds, if desired.
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15
Pass around the boiled marinade in a small pitcher or bowl for drizzling over the meat or whatever starch or veggies you are serving alongside.
