Friday, 16 January 2015

Teriyaki


  
This is an exciting post for me! This is my 500th post on this blog!! Wow, I could never have imagined it would get this far!! Thanks for joining me on my journey and remember there are lots of recipes on this site!! Cook something.

Teriyaki sauce is easy to make and great on or in so many things. I love it on Salmon, Beef or chicken and I have even added it to burgers for something different. Don't buy it in a bottle make it yourself!

You will need:
  • 2 beef tenderloin steaks - partially freeze for easy slicing
  • 1 tbsp brown sugar
  • 1 tsp fresh grated horseradish
  • 1 tsp fresh finely chopped red chili - medium heat
  • 1 tbsp finely minced garlic
  • 1 tsp finely grated fresh ginger
  • 1/4 cup Tamari soy sauce
  • 1 tbsp Mirin (sweet sake)
  • 2 tbsp rice wine vinegar
  • 1 tsp sesame oil
and create your favorite salad to top steak on


Step 1: if you are preparing the beef teriyaki I like to use tenderloin which is tender and expensive however, 1 or 2 little streaks is all you need. I like to partially freeze the meat and then slice thin and gently flatten the meat with the blade of your knife. This meat will easily tear so be gentle. You can also use a flank steak for feeding a bigger crowd for less money. I like tenderloin because one small steak feeds 2 people. You can also slice chicken breasts into strips or salmon.


Step 2: prepare your teriyaki sauce. In a small bowl add all remaining ingredients in recipe. Chop your chili and garlic very finely and grate your ginger and horseradish (you could use a bit of wasabi if  you don't have fresh horseradish) Mix everything to combine.



Step 3: Now you can add this meat carefully to a skewer or carefully grill for literally 1 minute on each side until done. I add the sauce to the meat to marinade only while the grill is heating up, you don't want the meat to be cooked by the strong marinade. If you are cooking chicken you can allow the marinade to work for an hour or a few before grilling. The salmon is like the tenderloin very delicate and you don't want the sauce to cook the meat. 


Grill for 1 minute on each side for this thin beef. I have made it without a skewer and also with skewers. I find you need to be gentle when handling this meat. The chicken is much easier to deal with and can be marinated for longer. Brush extra sauce over meat while cooking and serve immediately. I like to top this meat on a Spinach salad but, you can top any salad you prefer.



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