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Eleven recipes with teriyaki sauce so that you finish that boat that you have boring

22 mayo, 2021

Most of us like exotic recipes and since they have some less common ingredients in our recipe book, they force us to buy a sauce or product that we don’t give out later. In case something like this has happened to you, here you go eleven recipes with teriyaki sauce so you can finish that boat that you have boring in the fridge.

They are eleven very different complete recipes, which will allow you to use this delicious product that we can use with both meat and fish and both in stews and grilled recipes. Its peculiar intense and somewhat sweet flavor works great in our kitchen and you are sure to like it, if it is not yet one of your favorite sauces.

How to make homemade teriyaki sauce.  Prescription

The teriyaki sauce, which comes to mean brightness for roasts, it is perfect for lacquering and leaving a caramelized tone in our recipes. It is made with traditional ingredients such as mirin, sugar, soy sauce and sake, although some have a little ginger among its components. These are our proposals to use it.

Eleven recipes with teriyaki sauce

a) Recipes with fish or shellfish

1. Norwegian salmon glazed with sake and teriyaki

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  • Ingredients: 400 g of fresh salmon, 2 tablespoons of extra virgin olive oil, 1 dessert tablespoons of sesame oil, 20 g of butter, 2 tablespoons of teriyaki sauce, 1 tablespoon of Mirin, 50 ml of saki, 30 g of sugar and 20 ml of soy sauce
  • Elaboration: We cut the salmon fillets to obtain clean fillets or fillets. In a non-stick pan we put the olive oil with a touch of sesame oil and we mark the salmon loins on all sides, without overdoing it so that they are very juicy. Once the salmon fillets are marked, remove the fish and add the butter, teriyaki sauce, sake, mirin and soy sauce to the pan, mixing and bringing to a boil. Add the sugar and stir until you get a homogeneous and shiny sauce. We return the salmon to the pan and cover it with the sauce, giving it light baths with a spoon until its surface is glazed. We serve immediately, with a garnish of vegetables that if we want, we can also top it with the same sauce left over in the pan.

Full recipe here

2. Salmon papillote with leeks, ginger and teriyaki

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  • Ingredients: 4 boneless salmon fillets, 1 leek, 2 carrots, a two-centimeter piece of fresh ginger, 4 tablespoons of teriyaki sauce, 4 tablespoons of port, 4 anise stars, 1 tablespoon of sunflower or sesame oil, black pepper ground
  • Elaboration: We will start by preheating the oven to 180 degrees. We chop the carrots in julienne, as well as the leeks and ginger. Then we put a satin on the fire with the oil and sauté the vegetables until they are tender. We divide the vegetables into four equal parts, prepare four sheets of baking paper or aluminum foil of about 30 by 40 centimeters. We put a little of the vegetables, place the salted salmon and cover it with the rest of the vegetables. We put in each package a tablespoon of teriyaki sauce and the port, as well as an anise star. We close the papillote and bake for 10 minutes.

Full recipe here

3. Wok of noodles, prawns and vegetables with teriyaki sauce

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  • Ingredients: 160 g of Noodles (they can be egg noodles, udon noodles or even rice), 10 peeled prawns, Assorted vegetables (aubergine, pepper, carrot, onion, mushrooms …), Extra virgin olive oil Salt and Teriyaki sauce al taste
  • Elaboration: We start by washing the vegetables and cutting them into julienne. You can use the vegetables that you like the most. Carrot and pepper are a staple because of the color they provide. The eggplant gives it a very good flavor, as well as the mushrooms, but they are not so pretty on the plate. Then, in a wok with hot oil, we sauté the vegetables, constantly moving them with a wrist movement. The idea is not to make them too much so that they are slightly crunchy, although there are those who like them more done. On the other hand, we heat water with salt in a pot and make the noodles following the times set by the manufacturer, then drain them with cold water and add them to the wok along with the teriyaki sauce (about two or three tablespoons). We can buy the teriyaki sauce or we can make it homemade. Sauté for a couple of minutes and serve in bowls. Finally, we sauté the prawns and decorate the dish with them. We could actually have sautéed the prawns with the vegetables, but this way they don’t get “stained” with teriyaki sauce and they are much more colorful and juicy on the plate.

Full recipe here

b) Recipes with chicken

4. Teriyaki chicken wings

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  • Ingredients: 16 Chicken wings, 60 ml of teriyaki sauce, 5g of grated fresh ginger, 25 ml of Honey and Salt and pepper to taste
  • Elaboration: We will begin by cleaning the wings of any feather that has been left, we split them in half. Mix the honey, grated fresh ginger, teriyaki sauce and white pepper in a large bowl to make the marinade. We put the wings in it, mixing the meat well with the sauce. Let it rest for ten minutes in the marinade, and stirring it from time to time so that it is well impregnated. We preheat the oven to 200 degrees, and place a refractory tray lined with baking paper. We place the wings on wooden skewers and arrange them in the source. We bake them for 30 minutes, turning them carefully halfway through cooking.

Full recipe here

5. Teriyaki Glazed Chicken Breasts

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  • Ingredients: 4 chicken breasts, 30 ml of sunflower oil, 30 ml of water, 30 g of fresh ginger, 30 g of honey, 30 ml of rice vinegar, 30 ml of soy sauce, and 150 g of natural pineapple
  • Elaboration: We will start by heating the oil in a non-stick pan, add the chicken breasts and cook them on both sides for four minutes, increase the power of the fire and add the water, let the chicken cook for another six minutes. While the meat is cooking, we chop the fresh ginger into pieces and put it in the glass of a blender, crush it with the blades, and add on top, the pineapple in pieces, the soy sauce, the rice vinegar and the honey, We blend again until a thick sauce is formed. Reduce the heat and pour the sauce over the meat and bring to a boil. We are turning the meat in the sauce so that it is impregnated on all sides, and we cook until the sauce begins to take on the appearance of a glaze. We serve very hot.

Full recipe here

c) Recipes with pork

6. Iberian pork tenderloin with teriyaki

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  • Ingredients: A pork tenderloin, 2 onions, 20 raisins, olive oil, 1 glass of meat broth, 2 tablespoons of teriyaki sauce and another two of Pedro Ximénez wine
  • Elaboration: The first thing we do is cut the tips of the sirloin to be able to fillet homogeneous slices. We will use the tips to prepare another recipe like this spicy sirloin appetizer that we made a long time ago. We mark the slices of pork tenderloin in the pan with almost no oil and when they are browned we remove them to prevent them from drying out. In the same pan, poach the julienned onions adding a little oil. Then we add the raisins and sauté. It is time to add the sirloin, add a drizzle of teriyaki sauce and stir. Once we give the meat slices two turns so that they take on a golden color, we will remove them again. Add the broth and Pedro Ximénez wine and let the sauce reduce to half its volume over medium heat. We taste and rectify the salt. We finish by reintegrating the sirloin into the pan so that it is hot, and we cover it with threads of the green part of the chives, cut in very fine julienne strips to give a touch of freshness. We serve it directly in the pan.

Full recipe here

8. Pork ribs in teriyaki sauce

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  • Ingredients: 1 700g rack of pork, 6 tablespoons teriyaki sauce, coleslaw as garnish
  • Elaboration: We varnish the pork ribs with abundant teriyaki sauce, letting it soak in on both sides. Then we film it with kitchen plastic and leave it to marinate overnight. The next day, we place the ribs in a baking dish, without other ingredients and bake it at 160º for 1 hour, turning it every 15 minutes and adding the teriyaki sauce that remains in the dish or adding a little more if necessary. We place the source in the lower part of the oven. When the rib bones begin to appear, we raise the temperature to 210º and raise the tray to the upper area, letting the meat take on shine and remain somewhat crunchy on the outside. The sauce that has drained from the meat to the source will be beginning to burn, at which point we remove the meat and place it on a board to carve and serve.

Full recipe here

9. Teriyaki pork ribs with platamole

  • Ingredients: 10 Pork Ribs, 1 Banana, 1 Avocado, Teriyaki Sauce to taste, Spices to taste to dress the guacamole and Peppermint to decorate
  • Elaboration: To prepare the platamole, we take a ripe avocado and a banana that is very tender and mash them with a fork. Season with the typical guacamole spice mix and mix well. We booked. For the ribs, we brown their exterior in a pan and when they are with a nice color, we cover them with a layer of teriyaki sauce, oyster sauce, or Hoisin sauce, according to taste. Then we spread that sauce with a silicone brush. We bake the ribs until they are golden brown and crispy on the outside and the bone begins to appear, indicating that they are ready to eat. It will take about 40 or 45 minutes in the oven at 190º for them to be just right, depending on the thickness and amount of meat in the ribs. To serve, we spread the platamole in an elongated source and on it we place the ribs in the oven with teriyaki sauce and decorate with some mint leaves to give a contrast and a little freshness. To the table!!

Full recipe here

d) Recipes with veal or beef

10. Beef or mixed meatballs with teriyaki

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  • Ingredients: 500g of minced beef and pork, 1/4 cup of breadcrumbs, 1 egg yolk, 2 tablespoons of minced parsley, …