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.
an. Combine 2/3 cup teriyaki marinade & sauce and pineapple juice; pour
Preheat oven 375 degrees.
Place salmon fillet on large sheet of thick aluminum foil(or two sheets to add width).
Add sliced onions and garlic on salmon.
Gently pour teriyaki marinade/sauce on top.
Pull up sides of aluminum foil to make a leak free packet.
Place salmon packet on baking sheet.
Cook for 35-45 minutes. Check by opening packet slightly (be careful, extremely hot steam!).
Cut into portions and serve.
he pan.
Stir in teriyaki sauce.
Dissolve corn starch in
nch thick strips.
Combine teriyaki sauce and sugar in measuring cup
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.
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.
Mix together the teriyaki and barbeque sauces.
Delicious on grilled chicken or try it on other types of foods.
In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.
-\tIn a cup, combine the teriyaki sauce, plum sauce, water, sesame oil and flour
-\tIn a wok, heat oil and fry the garlic and ginger
-\tAdd the mushrooms and stir-fry for 2 minutes
-\tAdd the broccoli and the mixture and simmer for 3 minutes.
-\tAdd the tofu and simmer again for another 1 minute.
Cut chicken into thin strips.
Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked.
Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through.
Add roasted garlic teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 4 minutes.
Add the remaining tablespoon oil, then the chicken. Cook, stirring occasionally, until the chicken just loses its pink color, about 2 minutes. Add the teriyaki sauce and continue cooking, stirring, until the chicken is well-coated and cooked through, about 2 more minutes.
Divide the mixture among the tortillas and serve.
ip-loc bag along with Teriyaki Sauce, diced onion, garlic, lemon juice
epper, soy sauce, teriyaki marinade sauce and Dale's steak sauce.
Stir well
Saute onions, green peppers and ginger in margarine.
Add salt.
Add sesame oil and chicken.
Cook until chicken browns. Add teriyaki sauce and sugar.
Simmer and stir for 10 minutes on low heat.
Serve with rice.
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.
ill one cup combined.
TERIYAKI SAUCE: After making pineapple/juice broth
Combine soy sauce,
wine,
oil and ginger.
(A bottle of prepared teriyaki
sauce
can
be
substituted for this.) Place chicken breasts, skin side
down, in a dish deep enough to hold sauce.
Pour lemon
juice
over
breasts.
Next pour sauce over the meat.
Sprinkle
1
teaspoon
brown sugar over each chicken breast.
Cover and let marinate for 2 to 3 hours, turning every 15 to 20
minutes.
Cook on charcoal grill, turning and basting often.
For juicier chicken, cook with skin on.
Preheat a grill for high heat.
In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.
Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.
owl, and cover with the teriyaki marinade sauce. Marinate at least 2