hicken and refrigerate.
Prepare teriyaki glaze by combining all of the
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.
rush a thin coat of teriyaki glaze on all sides of the
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.
In a medium bowl add teriyaki glaze and oil and mix. Pour
inutes.
Ladle 2 oz teriyaki glaze over each salmon fillet while
ater.
Mix flank steak, teriyaki sauce, 2 tablespoons soy sauce
nd stir in 1 tablespoon teriyaki sauce, the set aside.
one).
Baste chicken with teriyaki glaze, turning once and repeating.
n a bowl mix the teriyaki glaze and garlic, then brush tops
In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours in half the marinade. After marinating, drain meat.
In a large skillet over medium-high heat, add oil. Pan sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.
eturn vegetables to skillet. Stir teriyaki glaze and water into vegetables and
Preheat oven to 375\u00b0F Cut chicken into twenty-four 1 1/2-inch pieces. Wrap bacon around chicken pieces. Thread a 4- to 6-inch skewer with a bacon-wrapped chicken piece, a green onion piece, and a sweet pepper strip. Repeat 23 more times. Place in a 15x10x1-inch baking pan.
Bake for 8 minutes. Brush with teriyaki glaze. Continue baking another 16 minutes or until bacon is cooked through.
Mix ingredients together in a saucepan.
Heat to a mild boil. Stirring frequently cook 5-10 minutes to reduce to a glaze.
Serve over salmon, chicken or pork.
You can mix ingredients together and use as a marinade for salmon, chicken or pork. Marinate for three hours. Make sure you reserve some to cook for a glaze later.
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.
Begin to heat sesame oil in a saute pan. Add garlic and ginger and lightly saute.
Add orange juice and bring to a simmer. Add teriyaki sauce and brown sugar. Bring to a simmer and hold for 5 minutes at the simmer.
In a small bowl, mix cornstarch and water thoroughly. Mix into teriyaki mixture slowly, stirring with a wire whisk.
Continue to cook until just thinner than gravy. Serve over meat of your choice. Top with sesame seeds.
For the chicken fritters, toss lightly.
Brush tuna with olive oil & sprinkle with black pepper.
Place fish on barbeque grill above hot coals. Sear 1 minute on both sides.
Brush top with Teriyaki marinade, turn carefully & cook briefly to caramelise.
Brush remaining side with marinade, turn carefully & cook briefly to caramelise.
Serve with green salad.
patties.
Mix together teriyaki glaze and honey in a small