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The best teriyaki recipes - 18 recipes

If you like this, you'll definitely like: teriaki sauce, healthy teriyaki, salmon with teriyaki sauce, Japanese, stir-fry

Chef Tips and Tricks

VIDEO: Piña Colada

Learn how to mix your own piña coladas like a pro... it's easy!

 

Ingredients:

1/5 cup of dark rum

1/5 cup of coconut milk

2/5 cup of pineapple juice

a few mint leaves

 

Top rated Teriyaki recipes

By

Cut the tuna into four steak, being careful not to leave any cartilage or bones

  • - A beautiful tuna steak - 3 or 4 cm thick
  • - Teriyaki sauce (found in Asian stores)
  • - Sesame oil
  • - Some pinches of 5 spices
  • - 2 carrots
  • - 1 zucchini
  • - 1 red pepper
3/5 (255 Votes)

This is TRULY a work of culinary magic.

By

This is my version of the delicious "mall-style" teriyaki chicken found at the food court

  • Marinade:
  • 2 lbs boneless
  • skinless chicken thighs
  • 1/4 cup soy sauce
  • 1/4 cup Mirin
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • Teriyaki Sauce:
  • 1/3 cup Mirin
  • 2/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • Dash red pepper flakes
  • 2 tablespoons canola oil
2.8/5 (154 Votes)

Forget spending your life savings eating out — these Japanese classics are super cheap and incredibly easy!

By

mix all ingredients in a large bowl

  • 1/2 cup packed brown sugar
  • 3/4 cup sugar
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 cup soy sauce
  • 3/4 cup water
  • 1/4 cup pineapple juice
  • 1/4 cup vegetable oil
  • 4 lbs chicken wings (24 wings)
4.3/5 (11 Votes)

By

To make Kentuckyaki Salmon, marinate salmon steaks in Kentuckyaki for about an hour

  • Click this link to explore all of Bourbon Barrel Food's exciting products: Bourbon Barrel Foods
  • Bourbon Barrel Foods Kentuckyaki Sauce
  • Bok Choy
  • 4 TBS Chicken Broth
  • 2 TBS sesame oil
  • 1/2 TBS Bourbon Smoked Salt
  • Bourbon Smoked Pepper to taste
  • 1 clove of garlic
4.1/5 (19 Votes)

Is it just a matter of color, or does the difference run more than shell deep? Find out now.

By

Cut meat into 1 inch wide strips diagonally across the grain

  • 2 lbs. flank steak or top round
  • 1/4 cup chopped green onions
  • 1/2 tsp. salt
  • 1 cup canned bee consommé undiluted
  • 1/2 cup red table wine
  • 1/3 cup soy sauce
  • 1 glove garlic
  • mashed
  • 3 Tbsp. lime juice
  • 2 Tbsp. brown sugar or honey
4.1/5 (11 Votes)

By

Thai-inspired party

  • •4 beef cutlets sliced into strips
  • •14 bamboo skewers
  • •1 green pepper
  • •1 red pepper
  • •1 banana pepper
  • •1 jalapeño pepper
  • •1 small onion
  • •8 mushrooms
  • •1 large carrot
  • •½ bunch of broccoli
  • •1 sliced green onion
  • •2 tsp. sesame seeds
  • •2 tbsp. oil
  • •¼ cup of sake (rice wine) or red wine
  • Marinade
  • •3 tbsp. thai chili garlic sauce
  • •½ cup teriyaki sauce
  • •2 tbsp. brown sugar
  • •2 tbsp. honey
  • •2 tbsp. molasses*
  • •3 tbsp. soy sauce
  • •1 tbsp. roasted garlic
  • •1 tsp. ginger powder or fresh grated ginger
4/5 (13 Votes)

By

Marinate 4 drumsticks in Kentuckyaki for 1 hour

  • Click this link to explore all of Bourbon Barrel Food's exciting products: Bourbon Barrel Foods
  • Kentuckyaki Sauce
  • 4 drumsticks
  • 2 TBS of olive oil
  • 1 TBS of water
4/5 (12 Votes)

By

Fry chicken till cooked

  • 3-4 chicken breast diced
  • teriyaki marinade
  • mushrooms
  • onions
  • peppers
  • rice
4/5 (5 Votes)

By

Combine ingredients and cook until meat is cooked through

  • Soy sauce
  • Honey
  • Fresh ginger and garlic
  • Orange juice
  • Red pepper flakes
  • Pinch of brown sugar if wanted
  • Chicken or pork
3.8/5 (12 Votes)

By

To make the sauce: combine soup base, mirin seasoning, cooking wine, sugar and cornstarch

  • 6 oz beef sliced thinly against the grain
  • 2 tbsp of vegetable oil
  • 5 tbsp Mizkan bonito flavored soup base
  • 3 tbsp Mizkan mirin seasoning
  • 3 tbsp cooking wine
  • 1 tbsp sugar
  • 1 tsp cornstarch
3/5 (11 Votes)

More Teriyaki recipes

Any burning questions? Our chefs answer!

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