an. Combine 2/3 cup teriyaki marinade & sauce and pineapple juice; pour
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:).
Spray skillet with cooking spray, heat over medium-high heat. Add broccoli and garlic together. Saute, stirring pretty constantly for about 3-4 minutes.
Add the teriyaki sauce and sprinkle with pepper. Combine well. Stir and cook till desired doneness. I leave mine a good 10 minutes because I like my broccoli extra soft, but if you like yours with a crunch still, only cook it a couple more minutes.
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 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.
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.
Soak cedar plank for about 2 hours.
Marinate salmon for 2 hours in Yoshido's gourmet sauce or Kikkoman teriyaki sauce.
Heat grill to medium heat, leaving the center burner off.
Close grill and cook for about 10 minutes or until the meat flakes easily with a fork.
Top with a drizzle of gourmet or teriyaki sauce, chopped green onions and sesame seeds.
Enjoy!
Oh and if you get the chance, please tell me how you like it!
In a medium bowl add teriyaki glaze and oil and mix
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.
set aside.
Combine terriyaki sauce, Worcestershire sauce, ground beef, and salt
one).
Baste chicken with teriyaki glaze, turning once and repeating
Place chicken pieces in large plastic food storage bag. Combine teriyaki sauce, lemon peel, lemon juice, Tabasco sauce and cinnamon.
Pour over chicken.
Press air out of bag; close top securely.
Turn bag over several times to coat chicken well. Refrigerate overnight, turning bag over occasionally.
Remove chicken and broil or grill 5 to 7 inches from heat source for 40 minutes or until chicken is tender.
Turn occasionally during cooking.
ABLESPOON WATER. FOR A MILDER SAUCE, REDUCE AMOUNT OF SRIRACHA. TO
our the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top
Cut beef into 1-inch cubes.
Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
Skewer beef and vegetables alternately onto bamboo skewers.
Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.