When hearing Teriyaki, you may have a strong image of Teriyaki Chicken. But in Japan, Teriyaki is used for various ingredients. Even if the same Teriyaki sauce is used, the possible finished dishes are varied. I would like to introduce the traditional Teriyaki recipes, simple snack recipes with Teriyaki sauce and a special version of Teriyaki sauce added jam or fruits, which can make refined and opulent dishes best suitable for party entries.
～Sweet-and-Sour Chicken Wings ～
12 chicken wings, 4 tbs. soy sauce, 4 tbs. marmalade, 1 root ginger
1/2 bunch broccoli
1.Peel ginger and slice into thin strips.
2.Place chicken wings, soy sauce, marmalade, ginger strips, and 2 cups of water in a pot. Shimmer with a lid over medium heat for about 15 minutes.
3.Take off the lid, increase the heat, and cook until the juice becomes thicken.
4.Place on a plate and serve with boiled broccolis.
「Arranged Version」
～Spareribs with Orange Flavor ～
800g spareribs, 1 root ginger, 200ml orange juice, 2 tbs. marmalade, 2 tbs. tomato ketchup
2 tbs. soy sauce, 100ml water, 100g boiled black beans (sweet pot), 2 oranges
1.Peel ginger and slice into thin strips.
2.Except black beans, place all the ingredients into a pot and shimmer with a lid for 20 minutes. When juice evaporates, add some water. Add black beans and shimmer for another 10 minutes. For a finish, increase the heat and cook until the juice becomes thicken and glazed. Remove from the pot.
3.Place on a plate and garnish with an orange slice.
「Arranged Version」Teriyaki Sauce + Kiwi fruit
～Deep-fried Fish with Fresh Teriyaki Sauce ～
4 fish (horse mackerels in photo), a pinch of salt and pepper, 4 tbs. plain flour,
Oil for deep-frying
2 kiwi fruits, 3 tbs. soy sauce, 2 tbs. sake, 1 tbs. sugar
Several leafy vegetables
1.Remove the scales and the guts from fish and wash quickly. Dry well with paper towels. Sprinkle salt and pepper.
2.Coat fish with four lightly. Remove the extra flour.
3.Ready oil at medium temperature (appx. 170-180℃). Deep-fry the fish until it completely cooked.
4.Peel kiwi fruits and grate.
5.Pour the grated kiwi fruits in a pan with sake and sugar. When boiled, add soy sauce and stir. Remove from the heat.
6.Just before eating, spoon the sauce over the deep-fried fish. Garnish with leafy vegetables.
～Whitefish (Octopus) Carpaccio ～
300g sashimi whitefish or octopus (octopus in photo), 1 onion, 1 tomato, 2 kiwi fruits
3 tbs. soy sauce, 2 tbs. sake, 1/2 tbs. sugar
1.Slice whitefish (octopus) thinly. Slice onion thinly as well, soak in water for 10 minutes, and drain. Peel tomato, remove the seeds, and dice. Peel kiwi fruits and grate.
2.Pour the grated kiwi fruits in a pan with sake and sugar. When boiled, add soy sauce and stir. Remove from the heat to cool down.
3.Spread the onion slice on a plate, layer the whitefish and diced tomatoes on, and spoon the sauce over it.
[ SWEETS・SNACKS ]
～ Mitarashi dango (Dumplings coated with a soy sauce-and-sugar syrup) ～
200g rice flour for dumplings (shiratamako), 200g silk tofu (or 170cc water)
2 tbs. soy sauce, 2 tbs. sugar, 1 tsp. starch
1.Add tofu (or water) to rice flour little by little and knead until evenly combined.
2.Shape the dumpling dough ① into small balls.
3.Boil the dumpling in hot water for about 3 minutes. Take them out in water and drain.
4.Pour in soy sauce, sugar, 100cc water in a sauce pan. When boiled, add starch water (dissolved in 1 tablespoon of water), and stir well. When boiled again, remove from the heat.
5.Spoon the sauce over dumplings.
～ Gohei mochi (Rice cake) ～
4 serves steamed rice, 2 tbs. soy sauce, 2 tbs. sugar, 2 tbs. ground sesame seeds
1.Mix soy sauce, sugar, and ground sesame seeds well.
2.Mash steamed rice lightly with a masher or a rice scoop while hot. Wet hands and shape mashed rice into oval.
3.Use a grill or a heated frying pan. Spread oil a little and cook the shaped mashed rice until both sides turn brown.
4.Spread the sauce ① on all over the rice and toast.
～ Age Mochi (Deep-fried Rice cake) ～
4 mochi (rice cakes), 4 tbs. soy sauce, 3 tbs. sugar, 2 tbs. water
1.Dice mochi into 2cm squares. Blend soy sauce, sugar, and water and heat up to boil.
2.Heat up oil until medium temperature. Deep-fry diced mochi until they blow up. Drain oil and place on a plate. Spoon the sauce ① over it.