eavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the rice
Combine teriyaki sauce, mirin, honey, ginger and garlic in a shallow dish. Add fish, turning to coat. Cover. Refrigerate for 10 mins.
Heat oil in a large skillet on medium heat. Cook fish for 8-10 mins, turning once and basting with marinade.
Serve with baked potatoes, vine cherry tomatoes and garlic cloves.
In a small bowl, combine teriyaki sauce and honey; set aside.
In a large saute pan, melt butter over medium-high heat.
Add pepper and onion, saute for 5 to 6 minutes, or until tender.
Add beans, cashews, and teriyaki-honey mixture; toss gently until heated through.
bout 3 minutes.
Add teriyaki sauce and honey; bring to a boil
killet, combine lemon juice concentrate, teriyaki sauce, honey, brown sugar, water, garlic, and
Melt 1 Tblsp. butter over low heat. Add garlic. Saute garlic until tender. Remove from heat.
Stir in teriyaki, lemon juice, honey and sesame seeds.
Pour over fish and marinate for at least 30 minutes.
Heat 1 Tblsp. butter in pan at medium heat.
Add fish, saute 4-5 minutes on each side, basting with marinade.
Garnish with parsley.
Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade.
Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.
Combine the teriyaki sauce, mustard, honey and black pepper in a small bowl; stirring well.
Place the veal chops in a large shallow dish. Pour the marinade over the veal chops; cover and marinate in the refrigerator for 1 hour.
Remove the veal chops from the marinade, reserving marinade.
Lightly brush the veal chops with oil. Grill, covered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with the reserved marinade.
Mix ingredients and store in a jar in the fridge for up to a week.
Optionally, add some rice wine, Up to 1/4 cup.
Marinate steaks in teriyaki sauce in a ziplock baggie for up to 3 days and then throw them on the grill. Good for flank steak and London broil cuts and wonderful for filet mignon.
For Ribs, marinate overnight and proceed with smoking or grilling.
For Chicken marinate 4 to 8 hours.
For pork chops, marinate 8 - 12 hours depending on how thick they are.
Also good for stir-fry beef and veggies.
Stir ketchup, brown sugar, onion, teriyaki sauce, hot sauce, and liquid smoke together in a bowl until sauce is well combined. Transfer sauce to a jar and refrigerate until flavors blend, 8 hours to overnight.
HEAT oil in large nonstick skillet on medium heat.
Add chicken; cook and stir 5 to 7 minutes or until cooked through.
ADD 1-1/2 cups water, teriyaki sauce and garlic powder to skillet; stir.
Bring to boil.
STIR in rice, broccoli & peanuts.
Cook on low heat 5 minutes.
Remove from heat.
Let stand 5 minutes.
Fluff with fork.
Makes 4 servings.
Preheat oven to 350 degrees.
Mix all ingredients in a bowl- making sure teriyaki sauce spreads evenly.
Form balls & place in baking dish.
Bake for approximately 20-30 minutes.
lass dish and smother with teriyaki sauce; turn breasts over to cover
br>Mix up the teriyaki sauce: Combine all the teriyaki ingredients into a
__________Teriyaki Marinade._________.
Combine water and
Mix marinade ingredients; soy sauce, water, sugar and mirin.
rine: Whisk together water, soy sauce, sugar, and salt in a
In a medium saucepan cook beans and carrots in small amount of boiling water for 7-10 minutes (covered with lid).
Drain and set veggies aside.
Melt butter in pan and stir in cornstarch, adding the teriyaki sauce and water.
Return veggies to pan and toss gently.
Heat through and sprinkle with sesame seeds.
br>In cup, mix juice, teriyaki sauce, flour, 1 tablespoon chopped parsley
Combine orange juice, soy sauce, oil, sugar, and ground ginger