hicken and refrigerate.
Prepare teriyaki glaze by combining all of the
In a medium bowl add teriyaki glaze and oil and mix. Pour
Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.
Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
Serve burger on buns with cheese and pineapple.
our the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top of
inutes.
Ladle 2 oz teriyaki glaze over each salmon fillet while
rush a thin coat of teriyaki glaze on all sides of the
one).
Baste chicken with teriyaki glaze, turning once and repeating.
Marinade chicken 1 hour with Dales and water.
Salt with season salt before grilling.
Cook chicken on grill till done. Before removing, brush chicken with 1/2 glaze and 1/2 honey mix. Leave on grill for an additional 10 minutes after brushing.
Combine Kikkoman Teriyaki Marinade & Sauce, brown sugar, and grated ginger root. Pour mixture over salmon* in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.
ins.
Meanwhile, combine stock, teriyaki sauce, mirin and brown sugar
n the oven, prepare the teriyaki glaze. In a medium pot combine
To make the glaze: add the honey, soy sauce, ginger, and garlic to a small bowl; stir until blended; set aside.
In another bowl, combine the turkey, celery, and green onions.
Add in 3 tablespoons of the Teriyaki Glaze; stir to combine.
Shape mixture into 4 patties, 3/4 inch thick.
Place patties on a well-greased grill over high heat.
Grill, turning 2-3 times and brushing liberally with the glaze until the patties are browned and cooked through.
Serve on toasted buns with lettuce and any other accompaniments you desire.
Cover the interior of a bowl with Bibb lettuce and add a layer of cooked brown rice.
Stuff the bowl with soybeans, scallions, shiitake mushrooms, cucumber ribbons, sliced avocado, and Dietz & Watson Teriyaki Chicken.
Garnish with a drizzle of teriyaki glaze and a pinch of poppy seeds.
Combine onion, Teriyaki sauce, Panko and ground beef in a large bowl and mix well. Shape into small meatballs, about 1 inch in diameter. Place on an ungreased nonstick baking sheet or shallow baking pan. Bake at 325 degrees F. 20 minutes. Toss with additional Teriyaki Baste & Glaze before serving.
Remove husk from corn.
Lay each ear of corn on a piece of foil large enough to wrap around it.
Brush lightly with teriyaki baste and glaze.
Wrap foil around corn and seal edges.
Cook on a grill for 20-30 minutes or until corn is tender.
Turn frequently.
(Or bake on a baking sheet at 325F for 30 minutes, turn 1 time.)
Combine Teriyaki Marinade and Sauce, garlic, pepper, and curry powder in a large bowl.
Marinade chicken in a zipper-lock bag with onions and bell peppers, for about 4 hours to overnight.
Skewer the items in the order of chicken, onion, then bell pepper.
Heat grill to medium high, lightly oil the grill. Cook skewers turning occasionally for about 12-15 minutes until cooked through. Glaze generously with Less Sodium Teriyaki Marinade and Sauce right before cooked through.
Serve with Kikkoman Thai Style Chili Sauce.
n a bowl mix the teriyaki glaze and garlic, then brush tops
an. Combine 2/3 cup teriyaki marinade & sauce and pineapple juice
Heat oil at a medium heat in a skillet.
Add garlic and chicken.
Cook until chicken is white.
Add vegetables and cook until desired tenderness of vegetables.
Serve stir-fry over 1 cup of steaming rice.
Heat teriyaki sauce in microwave.
Drizzle over the stir-fry.
Mix Kikkoman Teriyaki sauce, brown sugar and ginger together.
Place chops in crock pot.
Pour sauce over the chops.
Cook on low for 7 hours.
(edited d/t great reviews:).