Teriyaki

Teriyaki: This blend of classic soy with a touch of sweet molasses makes this the staple of all Asian marinades.

 

Contains: Water, Cane Sugar, Organic Tamari (Water, Organic Soybeans, Salt), Rice Vinegar, Sherry Wine (sulfited), Molasses, Corn Starch, Tapioca Starch, Caramel Color, Xanthan Gum, Onion Extract, Garlic Extract, Spice Extract.

 

 


Health, Wellness and Nutrition:

  • All Natural
  • Gluten Free
  • Vegan
Teriyaki

  • Lobster and Garlic Fried Rice

    Ingredients

    • 1 C sliced spanish onion
    • 3 T  scallion, sliced
    • ½ C red bell pepper
    • 2 T oil (peanut)
    • 1 t garlic, minced
    • 1 lb cold cooked rice
    • 2 C lobster meat, K & C, cooked Fresh
    • 1 t sesame oil
    • 2 T Teriyaki sauce
    • 1 T dark, sweet soy sauce
    • 1 t fish sauce (Nuc mam)
    • Salt, to taste
    • ¼ t white pepper

    Directions

    1. In a wok, quickly stir fry the vegetables in the peanut and sesame oils.
    2. Add rice, and teriyaki and soy sauce, mix well.
    3. Fold in the lobster, mix well and serve.
    4. Sprinkle with a few fresh chives

  • Salt and Pepper Shrimp

    Serves 4

    Ingredients

    • 1 lb shrimp, jumbo, peeled and deveined (leave tail section of peel)
    • 2 T cornstarch
    • 1 t sea salt
    • ¾ t Szechuan pepper, ground
    • 3 T peanut oil
    • ½ t garlic minced
    • 1 ea bird chili, seeded, chopped
    • ¼ cup green onion
    • 2 T Teriyaki Sauce

    Directions

    1. Soak the shrimp in lightly salted water for 5 minutes.
    2. Drain, pat dry and coat with starch.
    3. Mix the salt and pepper.
    4. Heat a wok, add the oil and stir fry the shrimp until they turn pink; remove.
    5. Reheat the wok, and toss in the scallions, chili, garlic and some or all of the pepper mix. After 10 seconds, add the shrimp and toss to mix.
    6. Remove to a serving bowl, drizzle the teriyaki and serve.

  • Shao Mai with Teriyaki

    Ingredients

    • 4 ea black mushrooms soaked 25 minutes
    • 8 oz pork, ground
    • 6 oz  shrimp, Maine, chopped fine
    • 2 ea scallions, chopped
    • 1 t cornstarch
    • ½ t white pepper
    • 2 t peanut oil
    • 4 T Teriyaki sauce
    • 24 ea dumpling wrappers, round

    Directions

    1. Drain and pat the mushrooms dry, and mix with the shrimp, pork and scallions.
    2. Add the starch, pepper and teriyaki. Stir carefully.
    3. For filling, make a ring of your thumb and forefinger, place one wrapper over the ring and put 2 t of the filling over the ring.
    4. Stuff the wrapper into your hand, make a wrinkled pouch, with a little opening and place into an oiled steaming pan. Repeat this until done and leave one inch between each shao mai.
    5. Place the pan over boiling water, and steam covered about 8 minutes.