Recipes using Teriyaki Glaze?!


Question: The restaurant my son was working at closed down.
He brought home a large container of teriyaki glaze.
I have never used it but it smells so good.

Does anyone have any really good recipes 'that you have made' using teriyaki glaze which you would like to share?


Answers: The restaurant my son was working at closed down.
He brought home a large container of teriyaki glaze.
I have never used it but it smells so good.

Does anyone have any really good recipes 'that you have made' using teriyaki glaze which you would like to share?

you can use it over pork chops, chicken or beef. I just glaze the pork with it before roasting in the oven.
X D

Use it on ribs,chicken,steak n in stir fried veggies n meat !

http://www.cooks.com/rec/search?q=teriya...

TERIYAKI GLAZE FOR RIBS

1/4 c. unsweetened pineapple juice
1/4 c. soy sauce
1/4 c. dry sherry
2 tbsp. brown sugar
1 tbsp. cornstarch
2 tsp. grated fresh ginger root or 1/2 tsp. ground ginger
1 clove garlic, minced

In a small saucepan combine pineapple juice, soy sauce, sherry, sugar, cornstarch, ginger root, and garlic. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush on ribs during last 15 minutes of grilling. Makes about 3/4 cup.

TERIYAKI - GLAZED CHICKEN

1 lb. chicken drumsticks
1 lb. chicken wings
1/4 c. sugar
1/4 c. soy sauce
1 tbsp. oil
1 tsp. ginger
2 garlic cloves, minced

Heat oven to 350 degrees. Line 15 x 10 x 1 inch pan with foil. Arrange chicken pieces on foil-lined pan. In small saucepan, combine all glaze ingredients. Bring to a boil over medium high-heat, stir constantly. Boil 1 minute or until sugar dissolves. Brush over chicken.
Bake at 350 degrees for 20 minutes; turn and brush with glaze. Bake an additional 25-35 minutes or until chicken is fork tender and juices run clear, 5-6 servings.

LIP SMACKING TERIYAKI PORK OR CHICKEN

You may use boneless pork or chicken for this recipe.

Teriyaki Glaze or Dark Sauce (with honey & pineapple)
Salt
Pepper
Garlic, onion & paprika powder
Italian dressing
Olive oil
Gas or conventional grill

Cut chicken or pork into 1 inch fingers. Put meat into a deep bowl or pan and cover with a mixture of 1/2 cup of teriyaki, 1/2 cup of Italian dressing, 2 teaspoons of olive oil and 1 teaspoon each of garlic and onion powders. Soak the meat for about 2 hours in the refrigerator, covered with plastic wrap. Turn the meat about once every 45 minutes adding another 1/2 cup of teriyaki each time.
When ready, light conventional grill or gas unit and allow to preheat for 10 minutes. Place strips of meat on the grill at medium heat for 5 minutes before turning. Rotate strips to various locations on the grill to insure even cooking. Total time on the grill should be 25 minutes.

Remove and place on serving plate. Sprinkle a small dash of paprika, salt and pepper while still quite hot. Allow to sit for 2-3 minutes before serving. Suggested to be served over brown rice or fluffy mashed potatoes





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