Japanese Recipes: Enjoy Delicious Japanese Cooking at Home with Easy Japanese Recipes [2 ed.]

Table of contents :
Table of Contents
Udon Soup
How to Make Japanese Style Teriyaki Sauce
Deviled Eggs Japanese Style
Roasted Sweet Soy Teriyaki Chicken
Japanese Salad Dressing
Sweet Garlic Chicken Teriyaki Marinade
Broiled Teriyaki Salmon Steaks
Tofu and Miso
Fancy Creole Venison Teriyaki
Savory Teriyaki Hardboiled Eggs
Saucy Teriyaki Chicken Drums
Japanese Spinach
Nutty Teriyaki Sashimi Tuna
Stir Fried Teriyaki Rice Tortillas
Onion Soup
Kikkoman's Teriyaki Salmon Steaks
Fall Off The Bone Teriyaki Chicken
Japanese Chicken Teriyaki Chicken Thighs
Tropical Teriyaki Beef Burgers
Zucchini Stir Fry
Kikkoman's Teriyaki Meatballs Bites
Cheesy Teriyaki Chicken Breasts
Maebashi Mushrooms
Pineapple Tuna Teriyaki Packets
Chicken Wings in Japan
Cheddar Teriyaki Beef Burgers
Tanaka’s Teriyaki Pizza
Cucumber Salad in Japan
Savory Teriyaki Fish Marinade
Baked Teriyaki Tofu
Tropical Cherry Teriyaki Chicken Kabobs
Okonomiyaki
Saucy Orange Teriyaki Chicken Breast
Tofu Mushroom Soup
Herbed Teriyaki Sirloin Kabobs
Mirin Teriyaki Chicken Bake
The Easiest Japanese Fruit Pie
Rice Wine Teriyaki Tuna Steaks
Beef Stir-Fry
Honey Teriyaki Steaks
Woodsy Grilled Teriyaki Salmon
Salty and Sweet Teriyaki Beef Jerky
Teriyaki Chicken Tortillas
Fried Shrimp in Japan
Coconut Teriyaki Zoodles and Spring Veggies Stir Fry
Asian teriyaki Chicken with White Rice
Mackerel
Teriyaki Chicken Rice Stir Fry
Teriyaki Turkey Beach Burgers
Cauli-Rice with Glazed Tofu
Grilled Pasta Salad with Teriyaki Chicken Tacos
Sirloin Kabobs
Tofu Burger
Summer Teriyaki Lime Salad
Japanese Broccoli Florets Roast
Sauce for Shrimp
Classic Grilled Teriyaki Salmon
Tasty Teriyaki Beef Meatballs
Herbed Teriyaki Potato Quarters
Kyoto Chicken Breast Teriyaki with Cashew Rice
Beef Rolls Japanese Style
Glazed and Grilled Teriyaki Swordfish
Tipsy Mahi Mahi Teriyaki With Fruity Jalapeno Salsa
Cabbage Japanese Inspired
Shibuya Terminal Beef
Healthy Juicy Teriyaki Tuna Steaks
Chicken Kabobs II
Fried Chicken From Japan
Tilapia Fillets with Teriyaki Sauce
Croquettes
Glazed Salmon Fillets with Orzo
Teriyaki Burgers
Katsu

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Japanese Recipes Enjoy Delicious Japanese Cooking at Home with Easy Japanese Recipes

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Udon Soup 9

Table of Contents How to Make Japanese Style Teriyaki Sauce 12 Deviled Eggs Japanese Style 13 Roasted Sweet Soy Teriyaki Chicken 14 Japanese Salad Dressing 15 Sweet Garlic Chicken Teriyaki Marinade 16 Broiled Teriyaki Salmon Steaks 17 Tofu and Miso 18 Fancy Creole Venison Teriyaki 19 Savory Teriyaki Hardboiled Eggs 20 Saucy Teriyaki Chicken Drums 21 Japanese Spinach 24 Nutty Teriyaki Sashimi Tuna 25 Stir Fried Teriyaki Rice Tortillas 26 Onion Soup 27 Kikkoman's Teriyaki Salmon Steaks 28

Fall Off The Bone Teriyaki Chicken 29 Japanese Chicken Teriyaki Chicken Thighs 30 Tropical Teriyaki Beef Burgers 31 Zucchini Stir Fry 32 Kikkoman's Teriyaki Meatballs Bites 33 Cheesy Teriyaki Chicken Breasts 36 Maebashi Mushrooms 37 Pineapple Tuna Teriyaki Packets 38 Chicken Wings in Japan 39 Cheddar Teriyaki Beef Burgers 40 Tanaka’s Teriyaki Pizza 41 Cucumber Salad in Japan 42 Savory Teriyaki Fish Marinade 43 Baked Teriyaki Tofu 44 Tropical Cherry Teriyaki Chicken Kabobs 45 Okonomiyaki 48 Saucy Orange Teriyaki Chicken Breast 49

Tofu Mushroom Soup 50 Herbed Teriyaki Sirloin Kabobs 51 Mirin Teriyaki Chicken Bake 52 The Easiest Japanese Fruit Pie 53 Rice Wine Teriyaki Tuna Steaks 54 Beef Stir-Fry 55 Honey Teriyaki Steaks 56 Woodsy Grilled Teriyaki Salmon 57 Salty and Sweet Teriyaki Beef Jerky 60 Teriyaki Chicken Tortillas 61 Fried Shrimp in Japan 62 Coconut Teriyaki Zoodles and Spring Veggies Stir Fry 63 Asian teriyaki Chicken with White Rice 64 Mackerel 65 Teriyaki Chicken Rice Stir Fry 66 Teriyaki Turkey Beach Burgers 67 Cauli-Rice with Glazed Tofu 70

Grilled Pasta Salad with Teriyaki Chicken Tacos 71 Sirloin Kabobs 73 Tofu Burger 74 Summer Teriyaki Lime Salad 75 Japanese Broccoli Florets Roast 76 Sauce for Shrimp 77 Classic Grilled Teriyaki Salmon 78 Tasty Teriyaki Beef Meatballs 79 Herbed Teriyaki Potato Quarters 82 Kyoto Chicken Breast Teriyaki with Cashew Rice 83 Beef Rolls Japanese Style 84 Glazed and Grilled Teriyaki Swordfish 85 Tipsy Mahi Mahi Teriyaki With Fruity Jalapeno Salsa 86 Cabbage Japanese Inspired 87 Shibuya Terminal Beef 88 Healthy Juicy Teriyaki Tuna Steaks 89 Chicken Kabobs II 90

Fried Chicken From Japan 91 Tilapia Fillets with Teriyaki Sauce 94 Croquettes 95 Glazed Salmon Fillets with Orzo 96 Teriyaki Burgers 97 Katsu 98

Udon

Soup (うどんスープ)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 548 kcal Carbohydrates 53.4 g Cholesterol 206 mg Fat 17.2 g Protein 42.2 g Sodium 2491 mg

Ingredients 6 cups prepared dashi stock 1/4 pound chicken, cut into chunks 2 carrots, diced 1/3 cup soy sauce 3 tbsps mirin 1/2 tsp white sugar 1/3 tsp salt 2 (12 ounce) packages firm tofu, cubed

1/3 pound shiitake mushrooms, sliced 5 ribs and leaves of bok choy, diced 1 (9 ounce) package fresh udon noodles 4 eggs 2 leeks, diced

Directions 1. Get a sauce pan. Heat the following: salt, dashi stock, sugar, carrots, mirin, chicken, and soy sauce. Allow everything to lightly boil until your chicken is cooked fully (8 mins). 2. Mix in some bok choy, mushrooms, and tofu. Let everything continue simmering for 6 mins. 3. Add your noodles and cook for 5 more mins. Finally add leeks. 4. Take your eggs and crack them over the soup. Let the soup cook for 5 mins until eggs are done. 5. Enjoy.

Udon Soup

9

HOW TO MAKE

Japanese Style Teriyaki Sauce

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 57 kcal Fat 0g Carbohydrates 7.4g Protein 1.1 g Cholesterol 0 mg Sodium 902 mg

Ingredients 1/4 C. dark soy sauce 1/4 C. sake 2 tbsps mirin (Japanese sweet wine)

1 tbsp white sugar

Directions 1. 2. 3. 4. 5.

12

Get a bowl mix: sugar, soy sauce, mirin, and sake. Work everything by hand until it is completely smooth and uniform. Place the sauce in the fridge until it is cold. Enjoy. NOTE: Use as a replacement for any store bought versions.

How to Make Japanese Style Teriyaki Sauce

Deviled Eggs

Japanese Style (デビルド卵)

Prep Time: 35 mins Total Time: 55 mins Servings per Recipe: 18 Calories 91 kcal Carbohydrates 2.1 g Cholesterol 95 mg Fat 7.9 g Protein 3.6 g Sodium 122 mg

Ingredients 9 eggs 2 tbsps sesame seeds 1/2 cup mayonnaise 2 tsps soy sauce 2 tsps wasabi paste

2 tsps rice wine vinegar 2 tbsps thinly sliced green onions 4 tbsps panko bread crumbs

Directions 1. Boil your eggs in a saucepan. Once the water is boiling let it continue about 10 to 15 mins. Drain the water and run cold water over your eggs. 2. Remove the shells. Place the eggs to the side. 3. Get a frying pan and fry some sesame seeds for 4 mins. Set seeds aside. 4. Split your shelled eggs and remove the yolks. 5. Get your food processor and process the following until smooth: egg yolks, rice vinegar, mayo, wasabi paste and soy sauce. 6. Put in some bread crumbs and green onion and pulse it a few more times. 7. Put the processed contents into the center of your eggs and garnish each egg with sesame seeds. 8. Enjoy.

Deviled Eggs Japanese Style

13

ROASTED

Sweet Soy Teriyaki Chicken

Prep Time: 20 mins Total Time: 6 hrs Servings per Recipe: 6 Calories 604 kcal Fat 34.2 g Carbohydrates 27.9g Protein 44.3 g Cholesterol 170 mg Sodium 1963 mg

Ingredients 1 (3 lb) whole chicken, cut in half 3/4 C. granulated sugar 3/4 C. soy sauce

1 tbsp grated fresh ginger 2 cloves garlic, minced

Directions 1. Clean the chicken pieces and dry them. Place them in casserole dish with the cut side facing the bottom. 2. Get a mixing bowl: Whisk in it the remaining ingredients. Drizzle the mix all over the chicken and place a pieces of plastic. Place it in the fridge for 4 h. 3. Drain the chicken pieces from the marinade and place them on a roasting dish. 4. Before you do anything set the oven to 350 F. 5. Cook the chicken in the oven for 1 h 3 min while basting it with the marinade every 20 min. 6. Enjoy.

14

Roasted Sweet Soy Teriyaki Chicken

Japanese

Salad Dressing (サラダドレッシング)

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 220 kcal Carbohydrates 6.3 g Cholesterol 0 mg Fat 21.9 g Protein 0.9 g Sodium 464 mg

Ingredients 2 tbsps minced fresh ginger root 1/3 cup minced onion 1/4 cup minced celery 1/4 cup low-sodium soy sauce 1/2 lime, juiced

1 tbsp white sugar 1 tbsp ketchup 1/4 tsp ground black pepper 1/2 cup vegetable oil

Directions 1. Get a food processor. Process the following: celery, onion, and ginger until smooth. 2. Mix in the following with your celery: pepper, soy sauce, ketchup, sugar and lime juice. Process for 30 secs until smooth. 3. Continually run the processor while adding oil until everything becomes dressing-like. 4. Enjoy.

Japanese Salad Dressing

15

SWEET

Garlic Chicken Teriyaki Marinade

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 24 Calories 51 kcal Fat 1.7 g Carbohydrates 8.4g Protein 0.8 g Cholesterol 0 mg Sodium 629 mg

Ingredients 1 C. soy sauce 1 C. water 3/4 C. white sugar 1/4 C. Worcestershire sauce 3 tbsp distilled white vinegar 3 tbsp vegetable oil

1/3 C. dried onion flakes 2 tsp garlic powder 1 tsp grated fresh ginger

Directions 1. Get a medium mixing bowl: Add all the ingredients and mix them well until the sugars completely dissolves. Use your marinade. 2. Enjoy.

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Sweet Garlic Chicken Teriyaki Marinade

Broiled

Teriyaki Salmon Steaks

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 411 kcal Fat 25.8 g Carbohydrates 10.3g Protein 33.6 g Cholesterol 83 mg Sodium 973 mg

Ingredients 1/4 C. sesame oil 1/4 C. lemon juice 1/4 C. soy sauce 2 tbsp brown sugar, or more to taste 1 tbsp sesame seeds 1 tsp ground mustard

1 tsp ground ginger 1/4 tsp garlic powder 4 (6 oz) salmon steaks

Directions 1. Get a small saucepan: Whisk in it the sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder to make the marinade. 2. Cook them over low heat until they start simmering. Simmer the marinade until the sugar melts. Reserve half of the marinade. 3. Pour the other half of the marinade in a large zip lock bag and add to it the salmon steaks. Coat the salmon with the marinade and seal the bag. 4. Place it in the fridge for 1h 30 min to 2 h. Remove the salmon steaks from the marinade and discard it. 5. Before you do anything preheat the oven broiler and place the rack 4 inches away from the heat. Lay the salmon steaks in a roasting pan and cook them for 5 min in the oven. 6. Baste them with the reserved marinade and flip them. Cook them for 6 min. Coat that side with the marinade as well. 7. Serve your salmon teriyaki warm. 8. Enjoy.

Broiled Teriyaki Salmon Steaks

17

TOFU

and Miso (豆腐みそ)

Prep Time: 15 mins Total Time: 17 mins Servings per Recipe: 6 Calories 82 kcal Carbohydrates 4.6 g Cholesterol 6 mg Fat 4.5 g Protein 7.4 g Sodium 358 mg

Ingredients 2 tbsps sesame seeds 1/2 cup dried Asian-style whole sardines 2 1/2 tbsps red miso paste 1/2 cup boiling water 1 (16 ounce) package silken tofu, cubed

4 green onions, thinly sliced crushed red pepper flakes

Directions 1. 2. 3. 4.

Get a skillet and fry sesame seeds until aromatic for 3 mins. Get a pan and begin to boil water. Get a food processor and combine dried sardines and sesame seeds. Process into a powder. Put sesame and sardines in a bowl and combine miso. Combine in your boiling water (1/2 cup) from earlier and mix until creamy. 5. Finally combine your tofu red pepper, and green onions. 6. Enjoy.

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Tofu and Miso

Fancy

Creole Venison Teriyaki

Prep Time: 15 mins Total Time: 4 hrs 30 mins Servings per Recipe: 4 Calories 511 kcal Fat 30.4 g Carbohydrates 30g Protein 28.2 g Cholesterol 86 mg Sodium 1676 mg

Ingredients 1 lb venison steaks, cubed 1/3 C. teriyaki sauce 1 tbsp minced garlic 1 C. all-purpose flour

2 tbsp Creole seasoning 1/2 C. vegetable oil

Directions 1. Get a large mixing bowl: Lay in it the venison and pour the teriyaki sauce marinade all over it. Season it with garlic and place it in the fridge for 5 h. 2. Get a shallow bowl: Mix in it the Creole seasoning with flour. Drain the venison from the marinade and dust it with the flour mix. 3. Place a large frying pan over medium heat. Heat the oil in it. Cook in it the venison for 16 min on each side. 4. Serve your venison warm. 5. Enjoy.

Fancy Creole Venison Teriyaki

19

SAVORY

Teriyaki Hardboiled Eggs

Prep Time: 10 mins Total Time: 6 hrs 33 mins Servings per Recipe: 6 Calories 137 kcal Fat 5.4 g Carbohydrates 15g Protein 7.7 g Cholesterol 186 mg Sodium 1273 mg

Ingredients 6 eggs 1/2 C. soy sauce 1/2 C. water 6 tbsp white sugar

1 tbsp dried minced onion 1/2 tsp sesame oil

Directions 1. Place a saucepan over medium heat and fill it with water. Lower into it the eggs and cook them until they start boiling. 2. Turn off the heat and put on the lid. Allow them to sit for 12 min. 3. Remove the eggs from the water and cover them with cold water to cool down. 4. Remove the hard shells of the eggs and transfer them to a quart size mason jar. 5. Get a small saucepan: Stir in the remaining ingredients. Cook them for a few mins until the sugar melts. Allow the marinade to lose heat for 6 min. 6. Pour the marinade all over the eggs to fill the jar. Put on the lid and place them aside to soak for 7 h. Serve them. 7. Enjoy.

20

Savory Teriyaki Hardboiled Eggs

Saucy

Teriyaki Chicken Drums

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 308 kcal Fat 5.7 g Carbohydrates 55.3g Protein 10.6 g Cholesterol 24 mg Sodium 2430 mg

Ingredients 1 1/2 C. white sugar 1 C. soy sauce 1 C. water 2 tbsp ground ginger 3 cloves garlic, diced 3/4 tsp ground cinnamon

1/4 tsp ground black pepper 1 1/2 lb chicken drumettes

Directions 1. Place a large pot over medium heat. Stir in it the water with sugar and soy sauce. Cook them while stirring until the sugar melts. 2. Stir in the ginger, garlic, cinnamon, and black pepper. Cook the mix over medium high heat until it starts boiling. Stir in the chicken drums. 3. Cook them until they start boiling again. Lower the heat to low medium and put on half a cover. Cook them for 1 h. 4. Serve your saucy chicken drumsticks. 5. Enjoy.

Saucy Teriyaki Chicken Drums

21

JAPANESE

Spinach (ほうれん草)

Prep Time: 5 mins Total Time: 7 mins Servings per Recipe: 6 Calories 101 kcal Carbohydrates 6.7 g Cholesterol 0 mg Fat 7.9 g Protein 3.4 g Sodium 66 mg

Ingredients 2 tbsps sesame oil 1 tbsp brown sugar 10 cups fresh spinach leaves

4 tbsps black sesame seeds, toasted

Directions 1. Get a frying pan and get sesame oil hot. Combine spinach with oil in 3 cup batches. Fry until completely wilted. Then mix in another 3 cups of spinach. 2. Smash your sesame seeds into small crumbs. Set to the side. 3. Once your spinach is completely wilted create a hole in the center of the spinach. In the hole add sugar and cook until melted down. Mix spinach and sugar together completely. 4. Serve with a garnish of crushed sesame seeds. 5. Enjoy.

24

Japanese Spinach

Nutty

Teriyaki Sashimi Tuna

Prep Time: 5 mins Total Time: 1 hr Servings per Recipe: 4 Calories 304 kcal Fat 9.6 g Carbohydrates 10.9g Protein 42.9 g Cholesterol 77 mg Sodium 2336 mg

Ingredients 1/2 C. teriyaki sauce 1 1/2 lb sashimi grade tuna steaks 2 tbsp extra virgin olive oil 1 lemon 1 tbsp sesame seeds 2 tsp sea salt

ground black pepper to taste 1 carrot, grated

Directions 1. Lay the tuna steaks in a large shallow bowl. Drizzle the teriyaki sauce all over it. Put on it a plastic wrap and place it aside to rest for 1 h. 2. Place a large frying pan over medium heat. Heat the oil in it. Drain the tuna steaks from the marinade and place them in the hot pan. 3. Add the marinade to the pan and drizzle the lemon juice all over the tuna steaks. Season the steaks with some sesame seeds and cook them until they become light brown. 4. Flip the steaks and season them with some salt and pepper. Cook them until they become light brown on the other side. 5. Serve your teriyaki tuna steaks with the juices from the pan and grated carrot. 6. Enjoy.

Nutty Teriyaki Sashimi Tuna

25

STIR FRIED

Teriyaki Rice Tortillas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 540 kcal Fat 7.8 g Carbohydrates 100.6g Protein 15 g Cholesterol 0 mg Sodium 4426 mg

Ingredients 1 C. uncooked long grain white rice 2 C. water 2 tbsp olive oil 1 onion, chopped 1 red bell pepper, chopped 1 small zucchini, chopped 1 small yellow squash, chopped 1 1/4 C. teriyaki sauce

3 tbsp soy sauce 2 tsp garlic powder 1/2 tsp salt 1 tsp ground black pepper 4 (10 inch) whole wheat tortillas

Directions 1. Cook the rice according to the directions on the package. Drain it. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the veggies for 6 to 10 min or until they become soft. 3. Add the teriyaki sauce with rice, soy sauce, garlic powder, salt and pepper. Cook them for 4 min. 4. Spoon 1/4 of the stir fry veggies rice mix to each tortilla and wrap them. Serve them with your favorite toppings. 5. Enjoy.

26

Stir Fried Teriyaki Rice Tortillas

Onion

Soup (オニオンスープ)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 25 kcal Carbohydrates 4.4 g Cholesterol 1 mg Fat 0.2 g Protein 1.4 g Sodium 257 mg

Ingredients 1/2 stalk celery, diced 1 small onion, diced 1/2 carrot, diced 1 tsp grated fresh ginger root 1/4 tsp minced fresh garlic 2 tbsps chicken stock

3 tsps beef bouillon granules 1 cup chopped fresh shiitake mushrooms 2 quarts water 1 cup baby Portobello mushrooms, sliced 1 tbsp minced fresh chives

Directions 1. Get a saucepan with high heat. Get the following items boiling before continuing: water, celery, beef bouillon, onion, chicken stock, carrots, half of the mushrooms, ginger, and garlic. 2. Put a lid on the boiling contents. Set heat to a medium level. Let the contents lightly boil for 45 mins. 3. Get another saucepan. Put the other half of mushrooms in it. Once the first pot has been cooking for 45 mins. Strain soup into the pot with uncooked mushrooms. 4. Throw away anything left from the straining. 5. Garnish with chives when served. 6. Enjoy.

Onion Soup

27

KIKKOMAN'S

Teriyaki Salmon Steaks

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 358 kcal Fat 14.6 g Carbohydrates 12.7g Protein 39.3 g Cholesterol 115 mg Sodium 1920 mg

Ingredients 3/4 C. teriyaki sauce 2 tbsp brown sugar, packed 1 tsp grated fresh ginger root

4 salmon steaks

Directions 1. Get a small mixing bowl: Whisk in it the sugar with ginger and teriyaki sauce. Place the salmon bags in a zip lock bag. 2. Pour the marinade all over the salmon steaks and coat them with it. Seal the bag and place them aside to sit for 35 min. 3. Drain the salmon steaks from the marinade. Cook them the way you prefer. 4. Enjoy.

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Kikkoman's Teriyaki Salmon Steaks

Fall Off

The Bone Teriyaki Chicken

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 352 kcal Fat 11.4 g Carbohydrates 31g Protein 30.7 g Cholesterol 103 mg Sodium 1009 mg

Ingredients 3/4 C. brown sugar 3/4 C. reduced-soy sauce 1/4 C. cider vinegar 2 tbsp ground ginger 2 tbsp garlic powder 1 tsp ground black pepper

1 (20 oz) can crushed pineapple 1 C. chicken stock 3 lb boneless, skinless chicken thighs 2 tbsp cornstarch (optional) 2 tbsp cold water (optional)

Directions 1. Get a medium mixing bowl: Mix in it the brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock to make the sauce. 2. Lay the chicken thighs in a pressure cooker and cover it with the teriyaki sauce. Stir them well. 3. Put on the lid and bring the pot to high pressure. Lower the heat and cook them for 20 min on high pressure. 4. Get a small bowl: Mix in it the water with cornstarch. 5. Use the quick method to release the pressure. Drain the chicken thighs and place them aside. Place a piece of foil over them to maintain their heat. 6. Stir the cornstarch mix into the pot with the sauce. Cook them until they start boiling. Keep boiling the sauce while stirring until it becomes thick to your liking. 7. Spoon the sauce over the chicken thighs then serve them warm. 8. Enjoy.

Fall Off The Bone Teriyaki Chicken

29

JAPANESE

Chicken Teriyaki Chicken Thighs

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 289 kcal Fat 12.4 g Carbohydrates 12.7g Protein 21.2 g Cholesterol 72 mg Sodium 1510 mg

Ingredients 1 C. soy sauce 1 C. sake 1/2 C. mirin (Japanese sweet wine) 1/4 C. brown sugar 3 green onions, chopped, white and dark green parts separated

2 tsp finely grated ginger 10 skinless, boneless chicken thighs 1 tsp vegetable oil, or as needed

Directions 1. Place a small saucepan over medium heat: Stir it the soy sauce, sake, mirin, brown sugar, white parts of green onions, and ginger. Cook them until they start simmering. Transfer the marinade to a bowl and place it aside to lose heat for 6 min. 2. Place the chicken thighs in a zip lock and pour half of the marinade on it. Seal the bag and coat the chicken with it. Place it in the fridge for 45 min. 3. Before you do anything preheat the oven broiler. Place the rack 6 inches away from the heat. Cover a baking pan with a piece of foil and grease it with oil. 4. Drain the chicken thighs and place them in on the baking sheet. Cook them in the oven broiler for 6 min on each side. 5. Brush Coat the chicken thighs with some of the remaining marinade. Broil them for 13 min while brushing them with the marinade every 2 min. 6. Serve your teriyaki chicken thighs warm. Enjoy.

30

Japanese Chicken Teriyaki Chicken Thighs

Tropical

Teriyaki Beef Burgers

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 2 Calories 675 kcal Fat 26.3 g Carbohydrates 65.3g Protein 41.9 g Cholesterol 196 mg Sodium 2650 mg

Ingredients cooking spray 2 slices canned pineapple, drained 3/4 lb ground beef 1/2 C. plain bread crumbs 1/2 (8 oz) can sliced water chestnuts, drained and chopped 1/4 C. teriyaki sauce 1 egg 1 (1 inch) piece fresh ginger, minced

1 1/2 tsp Asian seasoning blend 1/2 tsp onion powder 1/4 tsp garlic powder 1/2 C. shredded lettuce, divided 2 hamburger buns, split

Directions 1. Before you do anything preheat the oven broiler and place the rack 6 inches away from the heat. Grease the rack. 2. Lay the pineapple slices on the baking pan and cook them in the oven for 1 min on each side. Place them aside. 3. Get a large mixing bowl: Add the beef, bread crumbs, water chestnuts, teriyaki sauce, egg, minced ginger, Asian seasoning blend, onion powder, and garlic powder. Mix them well. 4. Divide the mix in half and shape each half into a Pattie. Place them on the greased rack and cook them in the oven for 8 min on each side. 5. Lay the lettuce on the bottom buns and top them with the beef patties with broiled pineapple. Top them with the upper buns and serve them warm. 6. Enjoy.

Tropical Teriyaki Beef Burgers

31

ZUCCHINI

Stir Fry (ズッキーニと玉ね ぎ)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 110 kcal Carbohydrates 8.1 g Cholesterol 0 mg Fat 8.2 g Protein 2.7 g Sodium 581 mg

Ingredients 2 tbsps vegetable oil 1 medium onion, thinly sliced 2 medium zucchinis, cut into thin strips 2 tbsps teriyaki sauce 1 tbsp soy sauce

1 tbsp toasted sesame seeds ground black pepper

Directions 1. Get a frying pan hot with oil. For 5 mins stir fry onions. 2. Add and stir-fry zucchini for an additional min. 3. Combine into the zucchini your sesame seeds, teriyaki sauce, and soy sauce. Fry for 5 mins. 4. Finally add pepper. 5. Enjoy.

32

Zucchini Stir Fry

Kikkoman's

Teriyaki Meatballs Bites

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 12 Calories 185 kcal Fat 9.7 g Carbohydrates 6.7g Protein 16.5 g Cholesterol 52 mg Sodium 382 mg

Ingredients 2 tbsp minced onion 1/4 C. teriyaki sauce 2 lb lean ground beef 1 C. bread crumbs

Kikkoman Teriyaki Baste & Glaze, or more teriyaki sauce

Directions 1. Get a large mixing bowl: Add to it the onion, Teriyaki sauce, Panko and ground. Mix them well and shape them into 1 inch meatballs. 2. Before you do anything heat the oven to 325 F. 3. Place the meatballs on a greased and lined up baking pan. Cook them in the oven for 22 min. 4. Get a large bowl: Stir in it the hot meatballs with the teriyaki baste and glaze. Serve them warm. 5. Enjoy.

Kikkoman's Teriyaki Meatballs Bites

33

CHEESY TERIYAKI

Chicken Breasts with Steamed Asparagus

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 312 kcal Fat 10.8 g Carbohydrates 12.8g Protein 36.8 g Cholesterol 93 mg Sodium 2185 mg

Ingredients 3/4 C. honey teriyaki sauce 1/4 C. white wine 4 skinless, boneless chicken breast halves

16 spears fresh asparagus 4 slices Swiss cheese

Directions 1. Get a large mixing bowl: Stir in it the honey teriyaki sauce and wine. Dip in it the chicken and place a plastic wrap on top to cover it. Place it in the fridge for 2 h to 8 h. 2. Before you do anything preheat the oven to 375 F. Lined up a casserole dish with a piece of foil. 3. Drain the chicken from the marinade. Place the chicken breasts in the casserole dish and cook it for 17 min. 4. Bring a pot of water to a boil. Place on it a steamer and put the asparagus spears in it. Steam them for 5 min. 5. Arrange 4 asparagus spears on each chicken breast and place a slice of cheese on top. Cook them n the oven for 12 min. Serve them warm. 6. Enjoy.

36

Cheesy Teriyaki Chicken Breasts

Maebashi

Mushrooms (キノコ)

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 196 kcal Carbohydrates 14.2 g Cholesterol 0 mg Fat 14.1 g Protein 7.3 g Sodium 1367 mg

Ingredients 4 Portobello mushroom caps 3 tbsps soy sauce 2 tbsps sesame oil 1 tbsp minced fresh ginger root

1 small clove garlic, minced

Directions 1. Set your broiler to low. The rack should be placed 6 inches from the heating source (ideally). 2. Run mushrooms under cold water until clean. Place mushrooms with the top's down on the baking sheet. 3. Get a bowl mix the following evenly: sesame oil, garlic, soy sauce, and ginger. Cover the tops of the mushrooms with it. 4. Cook mushrooms for 10 mins. 5. Enjoy.

Maebashi Mushrooms

37

PINEAPPLE

Tuna Teriyaki Packets

Prep Time: 18 mins Total Time: 18 mins Servings per Recipe: 2 Calories 331 kcal Fat 7.3 g Carbohydrates 29.9g Protein 37.4 g Cholesterol 54 mg Sodium 1339 mg

Ingredients 2 sheets (12x18-inches each) foil 2 (5 oz) tuna or swordfish steaks 1 (8 oz) can pineapple chunks in juice, drained 2 tbsp teriyaki sauce 1/2 tsp grated fresh ginger

1/4 tsp salt 1 C. frozen mixed vegetables for stir fry (any combination)

Directions 1. Before you do anything to 450 F. 2. Place a steak of tuna in the middle of a foil sheet. Place on it half of the pineapple. 3. Get a small bowl: Whisk in it the teriyaki sauce, ginger and salt. Drizzle half of the mix over the steak and pineapple. 4. Place half of stir fry veggies mix on the side and wrap the foil sheet on top of them. Repeat the process with the remaining steak and ingredients. 5. Place the steaks packets over a baking sheet and cook them in the oven for 19 min. Serve them warm. 6. Enjoy.

38

Pineapple Tuna Teriyaki Packets

Chicken Wings in Japan (鶏手羽肉)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 675 kcal Carbohydrates 51.4 g Cholesterol 158 mg Fat 44.3 g Protein 18.9 g Sodium 1112 mg

Ingredients 3 pounds chicken wings 1 egg, lightly beaten 1 cup all-purpose flour for coating 1 cup butter SAUCE 3 tbsps soy sauce

3 tbsps water 1 cup white sugar 1/2 cup white vinegar 1/2 tsp garlic powder, or to taste 1 tsp salt

Directions 1. 2. 3. 4. 5. 6. 7.

Get your oven to 350 degrees before doing anything else. Slice your wings into two pieces. Get two bowls: one with egg, another with flour. Coat the wings with egg first, then flour. Get a frying pan and get butter melted. Fry wings until completely golden brown. Then move the wings into a saucepan. Get a bowl mix the following: salt, soy sauce, garlic powder, water, vinegar, and sugar. Use to coat wings. 8. Enter wings into the oven for 40 mins. Make sure to baste with remaining wet mixture occasionally. 9. Enjoy.

Chicken Wings in Japan

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CHEDDAR

Teriyaki Beef Burgers

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 600 kcal Fat 35.4 g Carbohydrates 36.3g Protein 30.8 g Cholesterol 99 mg Sodium 1172 mg

Ingredients 1 lb ground beef 1/4 C. teriyaki marinade sauce 1 (3 oz) can French-fried onions 4 slices Cheddar cheese

4 hamburger buns, split

Directions 1. Before you do anything preheat the grill. Grease its grates 2. Get a mixing bowl: Add the teriyaki marinade with onion and beef. Mix them well. Shape the mix into 4 burgers. 3. Grill the beef burgers for 6 min on each side. Assemble your burgers with buns and cheese then serve them warm. 4. Enjoy.

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Cheddar Teriyaki Beef Burgers

Tanaka’s

Teriyaki Pizza

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 425 kcal Fat 14.3 g Carbohydrates 49.5g Protein 23.4 g Cholesterol 60 mg Sodium 2306 mg

Ingredients 1 (15 oz) can pineapple chunks - drained with juice reserved 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tsp minced garlic 2 (10 oz) cans refrigerated pizza crust

dough 1 C. teriyaki sauce 1 small sweet onions, thinly sliced 1 C. shredded Cheddar cheese 1 C. crumbled feta cheese

Directions 1. Get a small baking pan: Stir in it the pineapple juice, chicken, and garlic. Place in it the fridge for 1 h 10 min. 2. Before you do anything preheat the oven to 400 F. 3. Drain the chicken and toss it with the garlic in a heated and greased pan for 6 min. 4. Lay the pizza dough on a baking pan and cook it in the oven for 8 min. Pull it out from the oven. 5. Spread a thin layer of teriyaki sauce on the pizza crust. Top it with onion, cheddar cheese, chicken, pineapple chunks, and feta cheese. 6. Cook it in the oven for 17 min. Serve it warm. 7. Enjoy.

Tanaka’s Teriyaki Pizza

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CUCUMBER

Salad in Japan (キュウリのサラダ)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 55 kcal Carbohydrates 10.5 g Cholesterol 0 mg Fat 1.6 g Protein 0.8 g Sodium 111 mg

Ingredients 2 tbsps white sugar 2 tbsps rice vinegar 1 tsp Asian (toasted) sesame oil 1 tsp chili paste (sambal oelek)

salt to taste 2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices

Directions 1. Get a bowl. Mix the following evenly: salt, sugar, chili paste, sesame oil, and rice vinegar. 2. Combine with the wet mixture, your cucumbers, and set the salad to marinade for 35 mins on a countertop. 3. Enjoy the salad at room temp.

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Cucumber Salad in Japan

Savory

Teriyaki Fish Marinade

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 24 Calories 107 kcal Fat 0g Carbohydrates 26.7g Protein 1.5 g Cholesterol 0 mg Sodium 1206 mg

Ingredients 2 C. soy sauce 3/4 C. brown sugar, divided 3/4 C. white sugar, divided 8 green onions, cut into 1 1/2 inch sections 4 slices fresh ginger root

1 clove garlic, chopped 1 C. honey

Directions 1. Place a large saucepan over medium heat. Stir in it the soy sauce, 1/2 C. brown sugar, 1/2 C. white sugar, green onions, ginger and garlic. 2. Bring the mix to a gentle boil. Lower the heat and cook the marinade for 16 min. 3. Stir in the rest of the ingredients. Cook the marinade until it starts boiling. Boil the marinade until it rises and foam forms on top. 4. Turn off the heat and place the marinade aside to lose heat. Use it. 5. Enjoy.

Savory Teriyaki Fish Marinade

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BAKED

Teriyaki Tofu

Prep Time: 10 mins Total Time: 1 d 1 h 30 m Servings per Recipe: 4 Calories 272 kcal Fat 7.5 g Carbohydrates 31.5g Protein 22.2 g Cholesterol 0 mg Sodium 5532 mg

Ingredients 1 (12 oz) package firm tofu 1 C. chopped fresh pineapple 2 C. teriyaki sauce

Directions 1. Slice the tofu into dices. Stir the tofu dices in a casserole dish with teriyaki sauce and pineapple. Place the mix in the fridge for 1 h 10 min. 2. Before you do anything preheat the oven to 350 F. 3. Place the tofu and pineapple casserole dish in the oven then cook them for 22 min. Serve your teriyaki tofu warm. 4. Enjoy.

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Baked Teriyaki Tofu

Tropical

Cherry Teriyaki Chicken Kabobs

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 8 Calories 213 kcal Fat 6.3 g Carbohydrates 13.7g Protein 25.1 g Cholesterol 65 mg Sodium 520 mg

Ingredients 1/3 C. teriyaki sauce, plus reserve for brushing 1 (20 oz) can pineapple chunks, drained; reserve 2 tbsp 2 tbsp vegetable oil 2 lb chicken breast, cut into 1-inch cubes

1 basket cherry tomatoes 2 red or green bell peppers, cut into 1 1/2inch pieces

Directions 1. Get a small bowl: Mix in it 1/2 C. teriyaki sauce, 2 tbsp pineapple juice and oil. 2. Get a shallow casserole dish: Toss in it the teriyaki sauce mix with chicken. Place it in the fridge for 1 h 10 min. 3. Before you do anything preheat the grill. Grease it. 4. Thread the pineapple with veggies and chicken pieces into skewers while alternating them. 5. Grill the chicken kabobs for 17 min while stirring them often and brushing them with the marinade every once in a while. 6. Serve your kabobs warm. 7. Enjoy.

Tropical Cherry Teriyaki Chicken Kabobs

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OKONOMIYAKI

(Variety Pancake) (お好み焼き)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 659 kcal Carbohydrates 90.7 g Cholesterol 217 mg Fat 19.4 g Protein 29.3 g Sodium 1531 mg

Ingredients 12 ounces sliced bacon 1 1/3 cups water 4 eggs 3 cups all-purpose flour 1 medium head cabbage, cored and sliced

1 tsp salt 2 tbsps minced pickled ginger 1/4 cup tonkatsu sauce or barbeque sauce

Directions 1. Get a frying pan. Bacon should be fried with a medium heat. Soak excess oils with paper towel and put to the side. 2. Get a bowl. Combine some water and eggs. Next combine in slowly, your flour, and then add salt. 3. Combine with the flour: the ginger, and cabbage and mix until even. 4. Get a 2nd frying pan or use the one from earlier. Add some nonstick spray to it. Take 1 / 4 cup of batter and put it in the middle of the pan. 5. Cover the batter with 4 bacon strips. Make sure the batter is circular. Fry for 6 mins. Turn over the batter and cook the opposite side until golden. Set aside. 6. Garnish with tonkatsu sauce. Cook all the batter in the same manner. 7. Enjoy.

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Okonomiyaki

Saucy

Orange Teriyaki Chicken Breast

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 300 kcal Fat 7.5 g Carbohydrates 25.2g Protein 27 g Cholesterol 67 mg Sodium 1457 mg

Ingredients 2 tbsp canola oil 6 skinless, boneless chicken breast halves 3/4 C. teriyaki sauce 3/4 C. dry white wine 1/2 C. orange marmalade 2 tsp minced garlic

1 tsp minced fresh ginger root 4 green onions, cut into 1/2-inch pieces

Directions 1. Place a large pan over medium heat. Heat the oil in it. Add the chicken breasts and cook them for 7 min on each side. 2. Get a small bowl: Mix in it the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions. Pour the mix all over the chicken breasts. 3. Put on the lid and lower the heat. Cook the teriyaki chicken breasts for 16 min. Serve them warm. 4. Enjoy.

Saucy Orange Teriyaki Chicken Breast

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TOFU

Mushroom Soup (豆腐のキノコのス ープ)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 100 kcal Carbohydrates 4.8 g Cholesterol 3 mg Fat 3.9 g Protein 11 g Sodium 1326 mg

Ingredients 3 cups prepared dashi stock 1/4 cup sliced shiitake mushrooms 1 tbsp miso paste 1 tbsp soy sauce

1/8 cup cubed soft tofu 1 green onion, diced

Directions 1. Get a saucepan. Add your stock, get it boiling. Once boiling add mushrooms and cook for 4 mins. 2. Get a bowl. Combine soy sauce and miso paste evenly. Mix this with your stock. 3. For 6 mins let broth cook. Add some diced green onion. 4. Enjoy.

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Tofu Mushroom Soup

Herbed

Teriyaki Sirloin Kabobs

Prep Time: 30 mins Total Time: 3 hrs 20 mins Servings per Recipe: 6 Calories 231 kcal Fat 8.8 g Carbohydrates 7g Protein 28.3 g Cholesterol 65 mg Sodium 998 mg

Ingredients 2 lb boneless beef top sirloin steak, about 1-inch thick 1/2 C. teriyaki sauce 2 tbsp Dijon-style mustard 2 tbsp chopped fresh rosemary leaves 1 zucchini, cut into 1/2-inch-thick rounds

1 red bell pepper, cut into 1-inch squares 1/2 red onion, chunked Metal or bamboo skewers

Directions 1. Cut the sirloin into 1 inch dices. 2. Get a large zip lock bag: Combine in it the rosemary, teriyaki sauce, beef and veggies. Seal the bag and shake them to coat. Place the mix in the fridge for 2 h 10 min. 3. Before you do anything preheat the grill. 4. Thread the marinated beef and veggies while alternating between them into skewers. Grill them for 7 min on each side. Serve your kabobs warm. 5. Enjoy.

Herbed Teriyaki Sirloin Kabobs

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MIRIN

Teriyaki Chicken Bake

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 315 kcal Fat 2.9 g Carbohydrates 39.9g Protein 28.1 g Cholesterol 67 mg Sodium 2185 mg

Ingredients 2 tbsp cornstarch 2 tbsp water 1 C. low-soy sauce 1/2 C. white sugar 1/4 C. mirin (Japanese sweet wine) 4 tsp grated fresh ginger

3 cloves garlic, minced 1/4 tsp red pepper flakes 4 skinless, boneless chicken breast halves

Directions 1. Before you do anything preheat the oven to 400 F. 2. Get a small bowl: Mix in it the cornstarch with water. Place it aside. 3. Place a heavy saucepan over medium heat: Mix in it the soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes. Bring them to a simmer. 4. Add the cornstarch mix. Stir them well. Cook them sauce until it starts boiling. Lower the heat and cook the sauce for 12 min until it becomes thick. 5. Lay the chicken breasts in a greased casserole dish. Pour the sauce all over them. Cook them in the oven for 28 min. Serve your teriyaki chicken bake warm. 6. Enjoy.

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Mirin Teriyaki Chicken Bake

The Easiest

Japanese Fruit Pie (フルーツパイ)

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 1 Calories 404 kcal Carbohydrates 47.7 g Cholesterol 67 mg Fat 23.1 g Protein 3.8 g Sodium 243 mg

Ingredients 1 (9 inch) unbaked pie shell 2 eggs, beaten 1/3 cup butter, melted 1 cup white sugar 1 tsp vanilla extract 1 tbsp distilled white vinegar

1/2 cup chopped pecans 1/2 cup shredded coconut 1/2 cup raisins

Directions 1. 2. 3. 4. 5.

Get your oven hot to 350 degrees. Get a bowl. Mix together until even and smooth: vinegar, eggs, sugar and butter. Mix in raisins, pecans, and coconut. Put everything in a pie crust. Bake for 40 mins. Enjoy.

The Easiest Japanese Fruit Pie

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RICE WINE

Teriyaki Tuna Steaks

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 227 kcal Fat 5.1 g Carbohydrates 1.5g Protein 40.4 g Cholesterol 77 mg Sodium 329 mg

Ingredients 2 tbsp light soy sauce 1 tbsp Chinese rice wine 1 tbsp minced fresh ginger root 1 large clove garlic, minced

4 (6 oz) tuna steaks (about 3/4 inch thick) 1 tbsp vegetable oil

Directions 1. Get a shallow bowl: Mix in it the soy sauce, rice wine, ginger, and garlic. Dip in it the tuna steaks and coat them with it. 2. Place a plastic wrap to cover them the bowl and place it in the fridge for 35 min. 3. Preheat the grill. 4. Drain the tuna steaks from the marinade and coat them with the vegetable oil. Grill them for 7 min on each side. Serve them warm. 5. Enjoy.

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Rice Wine Teriyaki Tuna Steaks

Beef

Stir-Fry (牛肉の炒め)

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 8 Calories 290 kcal Carbohydrates 26.4 g Cholesterol 39 mg Fat 7.6 g Protein 26.4 g Sodium 1271 mg

Ingredients 2 pounds boneless beef sirloin or beef top round steaks (3/4" thick) 3 tbsps cornstarch 1 (10.5 ounce) can Campbell's® Condensed Beef Broth 1/2 cup soy sauce 2 tbsps sugar 2 tbsps vegetable oil 4 cups sliced shiitake mushrooms

1 head Chinese cabbage (bok choy), thinly sliced 2 medium red peppers, cut into 2"-long strips 3 stalks celery, sliced 2 medium green onions, cut into 2" pieces Hot cooked regular long-grain white rice

Directions 1. To start this recipe grab a knife and begin to cut your beef into some thin long strips. 2. Grab a medium sized bowl and combine the following ingredients: sugar, broth, soy, and cornstarch. 3. After combining the ingredients set them aside. 4. Get your wok hot over a high level of heat and add one 1 tbsp of oil to it. 5. Once your oil is hot combine the following ingredients in it: green onions, mushrooms, celery, cabbage, and peppers. 6. Fry these veggies down until you find that they are soft. Set aside. 7. Now grab your cornstarch mixture and put it in the pot. Stir-fry until you find that it has thickened. 8. Once thick, combine the cornstarch with your beef and veggies. 9. Fry until beef is cooked completely. 10. Let contents cool. 11. Enjoy. Beef Stir-Fry

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HONEY

Teriyaki Steaks

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 2 Calories 297 kcal Fat 18.1 g Carbohydrates 13.5g Protein 19.6 g Cholesterol 60 mg Sodium 992 mg

Ingredients 2 tbsp soy sauce 2 tbsp water 1 tbsp white sugar 1 1/2 tsp honey 1 1/2 tsp Worcestershire sauce 1 1/4 tsp distilled white vinegar 1 tsp olive oil

1/4 tsp onion powder 1/4 tsp garlic powder 1/8 tsp ground ginger 2 (6 oz) lean beef rib eye steaks

Directions 1. Get a large bowl: Mix in it the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger to make the teriyaki sauce. 2. Dip in it the steaks and place them aside to sit for 3 h. 3. Place a large pan over medium heat. Heat some oil in it. Cook in it the steaks for 8 min on each side. Serve them warm. 4. Enjoy.

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Honey Teriyaki Steaks

Woodsy

Grilled Teriyaki Salmon

Prep Time: 3 hrs Total Time: 3 hrs 20 mins Servings per Recipe: 4 Calories 501 kcal Fat 24.5 g Carbohydrates 21.9g Protein 45.7 g Cholesterol 133 mg Sodium 813 mg

Ingredients 1/3 C. apple juice 1/3 C. maple syrup 3 tbsp soy sauce 2 tbsp finely chopped onion

2 cloves garlic, minced 4 (8 oz) salmon fillets

Directions 1. Get a mixing bowl: Stir in it the apple juice, maple syrup, soy sauce, onion and garlic to make the marinade. 2. Get a large zip lock bag: Pour in it half of the marinade. Add the salmon fillets and seal the bag then shake it to coat. Place it in the fridge for 4 h. 3. Preheat the grill. 4. Drain the salmon fillet and discard the marinade in the bag. Cook the salmon fillets on the grill for 8 min on each side while basting them with the reserved half of the marinade. 5. Serve your salmon fillets warm. 6. Enjoy.

Woodsy Grilled Teriyaki Salmon

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SALTY

and Sweet Teriyaki Beef Jerky

Prep Time: 15 mins Total Time: 12 hrs 15 mins Servings per Recipe: 12 Calories 207 kcal Fat 4.3 g Carbohydrates 28.5g Protein 13.4 g Cholesterol 26 mg Sodium 3068 mg

Ingredients 2 C. teriyaki sauce 1 C. soy sauce 1 C. brown sugar 1 dash Worcestershire sauce 1/4 lb fresh pineapple, peeled

2 cloves garlic 2 lb beef round, cut into 1/2-inch thick strips

Directions 1. Get a large mixing bowl: Stir in it the teriyaki sauce, soy sauce, brown sugar, and Worcestershire. 2. Get a food processor: Add the garlic with pineapple. Blend them smooth. Transfer the mix to the teriyaki sauce mix. 3. Transfer the sauce mix to a large zip lock bag with beef strips. Seal the bag and place it in the fridge for 7 h. 4. Before you do anything preheat the smoker to 245 F. 5. Remove the beef strips from the marinade and smoke them for 7 to 9 h until they become chewy. Serve it or store it. 6. Enjoy.

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Salty and Sweet Teriyaki Beef Jerky

Teriyaki

Chicken Tortillas

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 495 kcal Fat 22.2 g Carbohydrates 40.7g Protein 32.9 g Cholesterol 84 mg Sodium 774 mg

Ingredients 1 C. shredded purple cabbage 1/2 C. shredded carrots 1/2 C. teriyaki sauce 1 lb boneless, skinless chicken breasts, cut into strips

1/2 C. cashews 3 green onions, diagonally cut into 1-inch pieces 4 (8 inch) flour tortillas, warmed

Directions 1. Get mixing bowl: Stir in it the carrot with cabbage. 2. Place a large pan over medium heat. Begin to heat up your teriyaki sauce. 3. Stir in the chicken and cook it for 6 min. Stir in the onion with cashews. Cook them for 3 min. 4. Transfer 1/4 of the chicken mix to each tortilla and top it with 1/4 of the cabbage and carrot mix. Roll the tortillas tightly then serve the with your favorite dip. 5. Enjoy.

Teriyaki Chicken Tortillas

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FRIED

Shrimp in Japan (フライドチキン)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 630 kcal Carbohydrates 53.7 g Cholesterol 250 mg Fat 36.6 g Protein 28.3 g Sodium 763 mg

Ingredients 1 pound medium shrimp, peeled (tails left on) and deveined 1/2 tsp salt 1/2 tsp ground black pepper 1/2 tsp garlic powder 1 cup all-purpose flour

1 tsp paprika 2 eggs, beaten 1 cup panko crumbs 1 quart vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Get 4 bowls: Bowl 1. Should have shrimp with garlic powder, pepper and salt. Bowl 2. Should have paprika and flour. Bowl 3 should have bread crumbs. Bowl 4 should have whisked eggs. Get a frying pan or deep fryer. Get it hot for frying about 375 degrees. Coat shrimp with flour, then with egg, and then with bread crumbs. Deep fry your shrimp in batches for 4 to 7 mins. Remove excess oil with paper towel. Enjoy with shrimp sauce.

Fried Shrimp in Japan

Coconut

Teriyaki Zoodles and Spring Veggies Stir Fry

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 2 Calories 165 kcal Fat 7.7 g Carbohydrates 21.5g Protein 6.5 g Cholesterol 0 mg Sodium 461 mg

Ingredients 1 tbsp olive oil 2 tbsp teriyaki sauce, divided 1 large carrot, thinly sliced 1/2 large green bell pepper, thinly sliced 1/4 large yellow onion, thinly sliced

1 head baby bok choy, chopped 1 large zucchini, cut into long strands 1 tsp garlic powder

Directions 1. Place a large pan over medium heat. Heat the oil in it. Add the carrot, bell pepper, and onion. Cook them for 6 min. 2. Add the bok choy with garlic powder and the rest of teriyaki sauce. Cook them for 8 min while stirring them often. Serve your Zoodles stir fry warm. 3. Enjoy.

Coconut Teriyaki Zoodles and Spring Veggies Stir Fry

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ASIAN

teriyaki Chicken with White Rice

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 5 Calories 388 kcal Fat 11.9 g Carbohydrates 41.5g Protein 27.7 g Cholesterol 67 mg Sodium 785 mg

Ingredients 1/4 C. soy sauce 1 C. water 1/3 C. maple syrup 3 tbsp dark sesame oil 2 cloves garlic, crushed 1 tbsp minced fresh ginger root

2 tsp ground black pepper 5 skinless, boneless chicken breast halves 1 C. brown rice 2 C. water 2 tbsp cornstarch

Directions 1. Get a large mixing bowl: Combine in it the soy sauce, 1 C. water, maple syrup, sesame oil, garlic, ginger, and pepper. 2. Mix them well. Reserve 1/3 C. of the marinade. Get a large zip lock bag: Pour in it 2/3 of the marinade. Place in it the chicken breasts halves and seal it. Shake them to coat. 3. Cook the rice according to the directions on the package. 4. Before you do anything preheat the oven broiler. Grease a casserole dish. 5. Drain the chicken from the marinade and place it in the casserole dish. Cook it in the oven for 8 to 10 min on each side while basting it with the reserved marinade. 6. Pour the marinade from the bag into a small saucepan. Add to it the cornstarch and whisk them well. Cook it until it becomes thick to make the sauce. 7. Serve your chicken breasts with the white rice and teriyaki sauce warm. Enjoy.

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Asian teriyaki Chicken with White Rice

Mackerel

(マックワイヤー)

Prep Time: 20 mins Total Time: 28 mins Servings per Recipe: 4 Calories 234 kcal Carbohydrates 9.2 g Cholesterol 53 mg Fat 9g Protein 23.9 g Sodium 1000 mg

Ingredients 4 mackerel fillets 1/4 cup soy sauce 1/4 cup mirin (Japanese sweet wine) 1 tbsp white sugar

1/2 tbsp grated fresh ginger root

Directions 1. Clean your fish with cold water and remove any excess water with paper towels. 2. Get a bowl and combine the following evenly: ginger, soy sauce, sugar, and mirin. Use as a marinade for your fish. Place a lid on the bowl. Chill contents for 25 mins. 3. Turn on your broiler and get it hot, a grill could be used also. 4. Place fillets under the broiler for 9 mins. Try to baste the fish a few times throughout the cooking time. 5. Drizzle with lemon juice or radish. 6. Enjoy.

Mackerel

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TERIYAKI

Chicken Rice Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 246 kcal Fat 6.5 g Carbohydrates 33.8g Protein 12 g Cholesterol 51 mg Sodium 803 mg

Ingredients 1/2 lb boneless skinless chicken breasts 2 tbsp vegetable oil 3 green onions and tops, chopped 1 carrot, julienned 1 egg, beaten

4 C. cold cooked rice 3 tbsp teriyaki sauce

Directions 1. Slice the chicken breasts into thin strips. 2. Place a large skillet over medium heat. Heat the oil in it. Cook in it the carrot with onion and chicken for 4 min. 3. Stir in the egg and cook them for 2 min. Add the rice and cook them for 4 min while stirring often. 4. Stir in the teriyaki sauce. Turn off the heat and serve your stir fry right away. 5. Enjoy.

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Teriyaki Chicken Rice Stir Fry

Teriyaki

Turkey Beach Burgers

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 8 Calories 797 kcal Fat 28.4 g Carbohydrates 92.5g Protein 47.6 g Cholesterol 114 mg Sodium 1748 mg

Ingredients 1 (20 oz) can pineapple slices 1/2 C. teriyaki sauce 2 lb ground turkey or chicken 1 tsp grated fresh ginger

1/2 C. panko bread crumbs 8 whole grain hamburger buns 8 slices cheddar or monterey jack cheese

Directions 1. Before you do anything preheat the grill. 2. Remove the pineapple slices from their liquid. Reserve 1/2 C. of the liquid. Leave 2 slices of pineapple aside to snack on. 3. Get a small bowl: Mix in it teriyaki sauce and reserved pineapple juice. 4. Get a large bowl: Mix in it the turkey, ginger, bread crumbs and 1/4 C. teriyaki mixture. Form the mix into 8 burgers. 5. Cook the burgers in the grill for 7 to 10 min on each side while basting them with the remaining teriyaki sauce. Grill the pineapple slices until they become golden brown. 6. Assemble your burgers with grilled pineapple, and cheese slices. Serve them warm right away. 7. Enjoy.

Teriyaki Turkey Beach Burgers

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CAULI-RICE

with Glazed Tofu

Prep Time: 25 mins Total Time: 51 mins Servings per Recipe: 4 Calories 330 kcal Fat 15.9 g Carbohydrates 32g Protein 20.3 g Cholesterol 0 mg Sodium 3658 mg

Ingredients 2 heads cauliflower, separated into florets 3 tbsp olive oil 1/2 tsp garlic salt 1/2 tsp freshly ground black pepper

1 (12 oz) bottle teriyaki glaze 1 (16 oz) package extra-firm tofu, cut into twelve 1/2-inch-thick slices 3 green onions, chopped

Directions 1. Before you do anything preheat the oven broiler. 2. Get a large mixing bowl: Toss in it the cauliflower florets, olive oil, garlic salt, and pepper. 3. Place the cauliflower florets on a lined up baking sheet. Broil them for 20 min while stirring them every 10 min. 4. Get a food processor: Add the roasted cauliflower and pulse it several times until it becomes like rice. Transfer it to a serving bowl and cover it with a piece of foil. 5. Coat the tofu slices with teriyaki glaze. Place them on a roasting rack and grill them in the oven for 2 min on each side. 6. Serve your glazed tofu with the cauliflower rice warm. 7. Enjoy.

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Cauli-Rice with Glazed Tofu

Grilled

Pasta Salad with Teriyaki Chicken Tacos

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 575 kcal Fat 16.3 g Carbohydrates 85.2g Protein 27.3 g Cholesterol 40 mg Sodium 1276 mg

Ingredients 1 (160 mL) pouch VH(R) Teriyaki Stir-Fry Sauce, or homemade teriyaki sauce 8 oz. skinless boneless chicken breast 4 (7 inch) flour tortillas, warmed 1/2 avocado - peeled, pitted and sliced 1/3 C. diced cucumber 1 green onion, finely chopped purple cabbage slaw, or coleslaw mix 2 tbsp mayonnaise 1 tbsp lime juice 1 clove garlic, minced pinch of salt 2 C. shredded purple cabbage 1 zucchini, sliced lengthwise into strips

1 small eggplant, sliced into rounds 1 red onion, sliced into rounds 1/4 tsp salt 1/4 tsp freshly ground pepper Olive Oil 1/2 (375 g) package Fusilli 1 (540 mL) can Garlic and Olive Oil Petite Cut Tomatoes 1/3 C. shaved Parmesan cheese

Directions 1. To make the tacos: 2. Get a large mixing bowl: Mix in it the chicken with Teriyaki Stir-Fry Sauce. Place them in the fridge for 1 h. 3. Get a large bowl: Mix in it the mayonnaise, lime juice, garlic and salt. Add the cabbage and mix them again. Allow the salad to sit for 30 min. 4. Before you do anything preheat the grill and grease it. 5. Cook the chicken breasts in the grill for 8 min on each side. Place them aside to rest for 4 min. 6. Slice the chicken breasts and place them in the middle of the tortillas, top them with cabbage salad followed by avocado, cucumber and green onion. Grilled Pasta Salad with Teriyaki Chicken Tacos

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7. To make the grilled pasta salad: 8. Before you do anything preheat the grill and grease it. 9. Sprinkle some salt and pepper on the zucchini, eggplant and red onion. Grease them with an olive oil cooking spray. 10. Grill the veggies for 4 to 6 min on each side. place them aside to cool down slightly. 11. Cook the Fusilli pasta according to the directions on the package. 12. Cut the grilled veggies into bite size pieces. 13. Place a large pan over medium heat. Cook in it the Aylmer(R) Accents(R) Garlic and Olive Oil Petite Cut Tomatoes until they start simmering. Keep cooking them for 6 min. 14. Stir in the grilled veggies and cook them for another 6 min. Stir in the pasta with cheese. 15. Serve your grilled pasta salad with teriyaki chicken tacos warm. 16. Enjoy.

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Sirloin

Kabobs

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 277 kcal Fat 12.9 g Carbohydrates 19.7g Protein 20.2 g Cholesterol 60 mg Sodium 725 mg

Ingredients 1/4 C. packed light brown sugar 3 tbsp soy sauce 2 large garlic cloves, crushed 2 tsp dark sesame oil 1/2 tsp ground ginger 1 lb boneless beef top sirloin, cut into bite sized cubes

1 (19 oz) can pineapple chunks, drained 1 green bell pepper, cut into large chunks 1 red bell pepper, cut into large chunks 4 skewers

Directions 1. Get a small mixing bowl: Add the brown sugar, soy sauce, garlic, sesame oil, and ground ginger. Mix them well. 2. Pour the mix into a large zip lock bag with beef dices. Seal the bag and shake it to coat. Place it in the fridge for 2 h 30 min. 3. Before you do anything preheat the grill and grease it. 4. Drain the beef dices from the marinade. Thread the beef dices with veggies into skewers while alternating between them. 5. Cook the kabobs on the grill for 12 to 17 min while turning them often. Serve your kabobs warm. 6. Enjoy.

Sirloin Kabobs

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TOFU

Burger (デッドバーガー)

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 307 kcal Carbohydrates 8.9 g Cholesterol 77 mg Fat 18.1 g Protein 25.5 g Sodium 999 mg

Ingredients 1 (14 ounce) package firm tofu 1 pound ground beef 1/2 cup sliced shiitake mushrooms 2 tbsps miso paste 1 egg, lightly beaten 1 tsp salt 1 tsp ground black pepper 1/4 tsp ground nutmeg

1/4 cup mirin (Japanese sweet wine) 2 tbsps soy sauce 1 tsp garlic paste 1/4 tsp minced fresh ginger root 1 tbsp vegetable oil

Directions 1. Remove excess liquid from your tofu. By placing it between two plates for 20 mins. Using something heavy on top to apply a constant downward force. 2. Dice tofu into cubes. 3. Get a bowl and mix the following: nutmeg, tofu, pepper, shiitake, salt, miso paste, and egg. Form 6 balls from this mixture and shape them into burgers. 4. Get another bowl and mix the following: ginger, mirin, garlic paste, and soy sauce. Put to the side. 5. Get a frying pan. Heat veggie oil. 6. Fry burgers for 2 mins each side. Set heat to low. Place a lid on the pan. 7. Let the burgers lightly fry for 5 mins. 8. Remove excess oils. Then cover the burgers with the wet mixture of soy sauce. Coat both sides of the burgers by turning them over. 9. Enjoy.

74

Tofu Burger

Summer

Teriyaki Lime Salad

Prep Time: 30 mins Total Time: 3 hrs 50 mins Servings per Recipe: 6 Calories 467 kcal Fat 31.7 g Carbohydrates 22.5g Protein 26.3 g Cholesterol 54 mg Sodium 2966 mg

Ingredients 4 skinless, boneless chicken breast halves 1 C. orange juice 1 C. soy sauce 1 (12 fluid oz) can or bottle lemon-lime flavored carbonated beverage 1 lemon, juiced 3/4 C. vegetable oil 1 tsp salt

1/2 tsp ground black pepper 4 cloves garlic 2 heads romaine lettuce 2 tomatoes, chopped 1/3 C. mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. Get a large mixing bowl: Stir in it the chicken with the orange juice, soy sauce and lemon-lime carbonated beverage. Place it in the fridge for 2 h to an overnight. 2. Get a small bowl: Mix in it the lemon juice, vegetable oil, salt, pepper and garlic cloves. Place it in the fridge until ready to use. 3. Before you do anything preheat the grill and grease it. 4. Cook the chicken breasts on the grill for 7 to 10 min on each side. 5. Discard the garlic from the dressing. Cut the grilled chicken breasts into strips. 6. Toss the chicken with lettuce, tomatoes, mozzarella, Parmesan in a large serving bowl. Drizzle the marinade on top then serve it right away. 7. Enjoy.

Summer Teriyaki Lime Salad

75

JAPANESE

Broccoli Florets Roast

Prep Time: 8 mins Total Time: 20 mins Servings per Recipe: 4 Calories 50.9 Fat 0.4g Cholesterol 0.0mg Sodium 214.2mg Carbohydrates 9.9g Protein 3.9g

Ingredients 500 g broccoli, cut into florets 4 garlic cloves, chopped 1 tbsp teriyaki sauce

fresh ground black pepper olive oil flavored cooking spray

Directions 1. Before you do anything preheat the oven to the hottest setting. Cover a baking sheet with some parchment paper. 2. Clean the broccoli with cold water, drain it and pat it dry. 3. Get a large mixing bowl: Toss in it the broccoli with garlic, teriyaki sauce, a pinch of salt and pepper. 4. Spread the mix on the lined up baking sheet. Roast the broccoli in the oven for 7 min. Flip the broccoli florets and cook them for another 7 min then serve it warm. 5. Enjoy.

76

Japanese Broccoli Florets Roast

Sauce

Prep Time: 5 mins

for Shrimp (エビの醤油)

Total Time: 5 mins Servings per Recipe: 2 Calories 161 kcal Carbohydrates 1.3 g Cholesterol 8 mg Fat 17.5 g Protein 0.3 g Sodium 172 mg

Ingredients 2 cups mayonnaise 1/2 cup water 1 tsp white sugar 1 tsp paprika 1 tsp garlic juice 1 tbsp ketchup 1 tsp ground ginger 1 tsp hot pepper sauce

1 tsp ground mustard 1/4 tsp salt 3/4 tsp ground white pepper

Directions 1. Get a bowl and combine all the ingredients. 2. Serve at room temperature. But store chilled. 3. Enjoy.

Sauce for Shrimp

77

CLASSIC

Grilled Teriyaki Salmon

Prep Time: 8 hrs Total Time: 8 hrs 12 mins Servings per Recipe: 4 Calories 272.8 Fat 5.0g Cholesterol 52.3mg Sodium 2845.8mg Carbohydrates 28.6g Protein 27.6g

Ingredients 1 lb salmon fillet 1 C. teriyaki sauce or 1 C. teriyaki marinade

1/4 C. honey

Directions 1. Get a large bag: Place it in the salmon fillets with teriyaki sauce. Seal the bag and shake it to coat. 2. Before you do anything preheat the grill and grease it. 3. Remove the salmon fillets from the marinade. Cook it on the grill with skin side facing up for 4 min. 4. Rotate the fillet on the other side and cook it for another 4 min. Flip the salmon fillet and brush it with honey. Cook it for 7 min then serve it warm. 5. Enjoy.

78

Classic Grilled Teriyaki Salmon

Tasty

Teriyaki Beef Meatballs

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 174.8 Fat 11.3g Cholesterol 51.4mg Sodium 510.6mg Carbohydrates 2.2g Protein 14.8g

Ingredients 1 lb ground beef 1/4 C. teriyaki sauce 2 green onions, chopped

1/2 tsp grated ginger root (optional) garlic salt

Directions 1. Before you do anything preheat the oven to 350 F. 2. Get a large mixing bowl: Combine in it all the ingredients. Mix them well. Shape the mix into 1 inch meatballs. 3. Place the meatballs on a lined baking sheet. Cook them in the oven for 28 min. Serve them warm. 4. Enjoy.

Tasty Teriyaki Beef Meatballs

79

HERBED

Teriyaki Potato Quarters

Prep Time: 10 mins Total Time: 26 mins Servings per Recipe: 5 Calories 129.9 Fat 2.4g Cholesterol 6.1mg Sodium 166.5mg Carbohydrates 24.7g Protein 3.0g

Ingredients 1 1/2 lbs red skinned new potatoes ( tiny sized, about 10) 1 tbsp butter 1 tbsp teriyaki sauce 1/4 tsp garlic salt, to taste 1/4 tsp Italian seasoning, crushed

1 dash black pepper, to taste 1 dash cayenne pepper, to taste 1 tsp fresh rosemary, minced (optional) sour cream, to garnish (optional)

Directions 1. Clean the potatoes and slice them into quarters. Place it in a microwave proof pan. 2. Add to it the remaining ingredients except for the rosemary and mix them. Put on the lid and microwave them for 17 min on high or until the potatoes becomes soft. 3. Stir in the rosemary then serve your potato casserole warm. 4. Enjoy.

82

Herbed Teriyaki Potato Quarters

Kyoto

Chicken Breast Teriyaki with Cashew Rice

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 659.9 Fat 30.8g 47 Cholesterol 72.6mg Sodium 3312.8mg Carbohydrates 64.0g Protein 32.4g

Ingredients 1 C. teriyaki sauce 3/4 C. pineapple juice 1/2 C. brown sugar 1/2 C. vinegar 1 tsp garlic powder 1/4 C. Worcestershire sauce 1/2 C. Italian salad dressing 1 -1 1/2 lb boneless chicken breast

cooked rice ( 4 servings) 1 (4 oz) cans crushed pineapple 3/4 C. cashew pieces various cooked vegetables, your choice

Directions 1. Place a medium saucepan over medium heat: Stir in it the teriyaki sauce with brown sugar, vinegar, pineapple juice, Worcestershire sauce, Italian salad dressing and garlic powder. 2. Cook them until they start boiling to make the marinade. 3. Get a large zip lock bag: Pour in it half of the marinade with the chicken breasts. Seal the bag and shake it to coat. Place it in the fridge for an overnight. Before you do anything preheat the grill and grease it. 4. Cook the rice according to the directions on the package. 5. Drain the chicken and grill the chicken breasts for 8 to 10 min on each side. Get a large mixing bowl: Toss the pineapple with 3/4 C. of cashews and rice. 6. Pour the reserved half of the marinade in a small saucepan. Heat for 5 min. 7. Serve your grilled chicken with the pineapple rice and teriyaki sauce. Enjoy.

Kyoto Chicken Breast Teriyaki with Cashew Rice

83

BEEF ROLLS

Japanese Style (牛肉ロール)

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 8 Calories 689 kcal Carbohydrates 5.9 g Cholesterol 242 mg Fat 29.1 g Protein 95.1 g Sodium 583 mg

Ingredients 1 tbsp vegetable oil 12 shiitake mushrooms, sliced 24 spears fresh asparagus, trimmed 8 thin-cut top round steaks

1/4 cup soy sauce 1 bunch green onions, green parts only

Directions 1. Get a frying pan hot with oil. Place mushrooms in the pan. Put a lid on the pan. Set the heat to low. Cook until the mushrooms are soft, but not browned. 2. Boil some water in a second pot and fill a bowl with ice and water. Once the water is boiling. Dip your asparagus in the boiling water and then enter the asparagus into the ice water. Put to the side. (Do this for all spears.) 3. Heat your broiler. Apply some oil or nonstick spray to a broiler pan. 4. Flatten steaks to 1/4 of an inch. Coat them with soy sauce then layer the following: 3 asparagus pieces, some mushrooms, and some green onions. 5. Shape the steak into a roll-up. The seam portion of the steak should be placed at the bottom. Put a toothpick through each roll. 6. Broil the steak for 4 mins. Then turn them. Broil for 3 mins. 7. Be careful not to burn them. 8. Enjoy.

84

Beef Rolls Japanese Style

Glazed

and Grilled Teriyaki Swordfish

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 4 Calories 304.9 Fat 13.8g Cholesterol 66.3mg Sodium 1533.6mg Carbohydrates 7.3g Protein 36.0g

Ingredients 2 tbsp canola oil 1/4 C. chopped white onion 2 -3 minced garlic cloves 1 1/2 tsp grated fresh ginger

1/2 C. teriyaki sauce 1/4 honey 4 (6 oz) center cut swordfish steaks

Directions 1. Place a saucepan over medium heat. Heat the oil in it. Cook in it the onion, garlic and ginger for 4 min. 2. Stir in the honey with teriyaki sauce. Cook them until they start boiling while stirring all the time. Lower the heat and cook them for 3 min. 3. Place the sauce aside to lose heat. Reserve 1/4 of the sauce. 4. Get a large zip lock bag: Place in it the remaining sauce with swordfish steaks. Seal the bag and shake it to coat. Place it in the fridge for 2 h 30. 5. Before you do anything preheat the grill for 6 min and grease it. 6. Drain the swordfish from the sauce. Cook the swordfish steaks in the grill for 5 min on each side. 7. Remove the steaks from the grill and spray them with a cooking spray. Wipe the grill clean. 8. Cook the swordfish for 4 min on each side with basting them with the reserved sauce. Serve your swordfish steaks warm. 9. Enjoy.

Glazed and Grilled Teriyaki Swordfish

85

TIPSY

Mahi Mahi Teriyaki With Fruity Jalapeno Salsa

Prep Time: 45 mins Total Time: 55 mins Servings per Recipe: 4 Calories 324.5 Fat 8.4g Cholesterol 8.4g Sodium 148.9mg Carbohydrates 1297.8mg Protein 17.4g

Ingredients Salsa: 1 large ripe mango 1/4 C. finely chopped red onion 1 tbsp vegetable oil 1 tbsp fresh lime juice 1 tbsp finely chopped of fresh mint 1 tsp minced jalapeno pepper, with seeds 1/4 tsp kosher salt Marinade: 1/4 C. soy sauce

1/4 C. sweet sake 1 tbsp vegetable oil 1 tbsp light brown sugar 1 tsp grated fresh ginger 1 tsp minced garlic 4 mahi mahi fillets, about 6 oz. each and 1 inch thick vegetable oil

Directions 1. To make the salsa: 2. Peel the mango and cut it into 1/4 inch dices. 3. Get a serving bowl: Toss it in the mango dices with the rest of the ingredients. Place it in the fridge until ready to serve. 4. To make the mahi mahi fillets: 5. Get a small bowl: Mix in it the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic to make the marinade. 6. Get a large zip lock bag: Place in it the mahi mahi fillets and marinade. Seal it and shake it to coat. Place it in the fridge for 28 min. 7. Before you do anything preheat the grill and grease it. 8. Drain the mahi mahi fillet. Spray them on both sides with a cooking spray. Cook them in the grill for 4 to 6 min on each side. 9. Serve your teriyaki mahi mahi fillets with the jalapeno salsa. Enjoy. 86

Tipsy Mahi Mahi Teriyaki With Fruity Jalapeno Salsa

Cabbage

Japanese Inspired (キャベツ)

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 12 Calories 126 kcal Carbohydrates 8.1 g Cholesterol 0 mg Fat 9.6 g Protein 3.5 g Sodium 208 mg

Ingredients 3 tbsps sesame oil 3 tbsps rice vinegar 1 clove garlic, minced (optional) 1 tsp grated fresh ginger root (optional) 1 tbsp white sugar (optional) 1 tsp salt

1 tsp black pepper 1/2 large head cabbage, cored and shredded 1 bunch green onions, thinly sliced 1 cup almond slivers 1/4 cup toasted sesame seeds

Directions 1. Combine all the ingredients in a large bowl. Mix the wet ingredient first, then the dry ones. Toss everything so the cabbage is evenly coated. 2. Enjoy at room temperature or chilled.

Cabbage Japanese Inspired

87

SHIBUYA

Terminal Beef

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 10 Calories 980.7 Fat 96.5g Cholesterol 134.8mg Sodium 995.8mg Carbohydrates 12.3g Protein 12.4g

Ingredients 3 -4 lbs beef or 3 -4 lbs chicken Sauce: 2/3 C. shoyu 1/2 C. sugar 2 tbsp sherry wine 3 garlic cloves, minced

1 inch piece ginger, crushed 3 green onions 1 tsp Chinese five spice powder (optional)

Directions 1. Get a large zip lock bag: Combine in it all the ingredients. Seal the bag and shake it to coat. Place it in the fridge for 5 h to an overnight. 2. Before you do anything preheat the oven to 325 F. 3. Pour the mix into a roasting casserole dish. Cook it in the oven for 1 h 10 min. Serve your meat casserole warm. 4. Enjoy.

88

Shibuya Terminal Beef

Healthy

Juicy Teriyaki Tuna Steaks

Prep Time: 2 hrs Total Time: 2 hrs 12 mins Servings per Recipe: 4 Calories 179.4 Fat 10.1g Cholesterol 0.0mg Sodium 1011.1mg Carbohydrates 14.2g Protein 2.1g

Ingredients 1/4 C. soy sauce 3 tbsp brown sugar 3 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp sherry wine or 2 tbsp chicken broth

2 tbsp unsweetened pineapple juice 3 cloves garlic, minced 1 tsp ground ginger 1/8 tsp black pepper 4 tuna steaks ( about 6 oz. each)

Directions 1. Get a large mixing bowl: Mix in it all the ingredients except for the tuna steaks to make the marinade. 2. Get a large zip lock bag: Place in it the tuna steaks with marinade. Seal it and shake it to coat. Place it in the fridge for 1 h 20 min. 3. Before you do anything preheat the grill and grease it. 4. Remove the tuna steaks from the marinade and grill them for 7 min on each side while basting them with the marinade. 5. Serve your steaks warm. 6. Enjoy.

Healthy Juicy Teriyaki Tuna Steaks

89

CHICKEN

Kabobs II

Prep Time: 1 hr 30 mins Total Time: 2 hrs Servings per Recipe: 24 Calories 93.7 Fat 5.0g Cholesterol 31.4mg Sodium 717.1mg Carbohydrates 3.0g Protein 8.5g

Ingredients 2 lbs boneless skinless chicken thighs 1 tbsp sesame seeds, toasted Marinade 15 oz. teriyaki sauce 6 tbsp sesame oil 1/4 tsp minced garlic

1 lemon, juice of 1 tbsp Splenda granular

Directions 1. Place some bamboo skewers in some water to some for at least 1 h 10 min. 2. Get a large mixing bowl: Combine in it all the marinade ingredients and whisk them well. 3. Cut the chicken thighs into stripes and dip them into the marinade. Cover the bowl with a piece of foil and place it in the fridge for 1 h 30 min. 4. Before you do anything preheat the oven to 375 F. 5. Thread each chicken thigh strip into a bamboo skewer. Lay them on a lined up baking sheet. Cook them in the oven for 32 min. 6. Sprinkle the sesame seeds over the skewers. Serve them warm. 7. Enjoy.

90

Chicken Kabobs II

Fried Chicken

From Japan (フライドチキン)

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 256 kcal Carbohydrates 4.8 g Cholesterol 98 mg Fat 16.7 g Protein 20.9 g Sodium 327 mg

Ingredients 2 eggs, lightly beaten 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp white sugar 1 tbsp minced garlic 1 tbsp grated fresh ginger root 1 tbsp sesame oil 1 tbsp soy sauce

1/8 tsp chicken bouillon granules 1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes 3 tbsps potato starch 1 tbsp rice flour oil for frying

Directions 1. Get a bowl and combine the following: bouillon, eggs, soy sauce, salt, sesame oil, pepper, ginger, garlic, and sugar. Use as a marinade for the chicken. Place a lid over the contents. And let the chicken marinate in this mixture at least 35 mins in the frig. 2. Take off the lid from the marinade and add rice flour and potato starch to it. Evenly combine everything. 3. Get a frying pan and get oil to 365 degrees. 4. Fry your chicken until brown in a batch process. 5. Remove excess oil. 6. Enjoy.

Fried Chicken From Japan

91

TILAPIA

Fillets with Teriyaki Sauce

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 5 Calories 245.6 Fat 4.8g Cholesterol 62.5mg Sodium 1680.0mg Carbohydrates 23.3g Protein 28.1g

Ingredients 1 tbsp oil 5 tilapia fillets 1/2 C. brown sugar 1/4 C. seasoned rice wine vinegar 1/2 C. soy sauce 1 tsp fresh ginger, grated

1/2 tsp garlic, minced

Directions 1. Place a large skillet over medium heat. Add the oil and heat it. Lay in it the tilapia Fillets. 2. Get a mixing bowl: Mix in it the remaining ingredients to make the sauce. Pour the sauce all over the tilapia. Cook them until the fish is done and sauce is thick. 3. Serve your tilapia fillets with teriyaki sauce warm. 4. Enjoy.

94

Tilapia Fillets with Teriyaki Sauce

Croquettes

(コロッケ)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 10 Calories 239 kcal Carbohydrates 20.4 g Cholesterol 69 mg Fat 3.9 g Protein 9.6 g Sodium 196 mg

Ingredients 3 medium russet potatoes, peeled, and chopped 1 tbsp butter 1 tbsp vegetable oil 3 onions, diced 3/4 pound ground beef 4 tsps light soy sauce all-purpose flour for coating

2 eggs, beaten panko bread crumbs 1/2 cup oil for frying

Directions 1. Get a saucepan. Boil salted water and potatoes for 16 mins. Remove water and put potatoes in a separate bowl. Combine some butter with the potatoes and mash them. 2. Get a frying pan. Heat 1 tbsp of oil. Stir fry onions until soft. Add your soy sauce and beef to the onions. 3. Continue to stir fry beef until browned and no liquid remains. 4. Mix beef with the potatoes evenly. 5. Get another frying pan hot with half a cup of oil. 6. Form your mashed potatoes and beef into 10 patties and coat them with flour, then eggs, then bread crumbs. 7. Finally fry each patty until golden on all sides. 8. Remove excess oil and enjoy.

Croquettes

95

GLAZED

Salmon Fillets with Orzo

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 849.7 Fat 31.3g Cholesterol 153.6mg Sodium 3001.4mg Carbohydrates 55.8g Protein 81.8g

Ingredients 4 salmon fillets ( 2 lbs total) 1 oz. canola oil 1 oz. soy sauce 8 oz. teriyaki sauce 8 oz. orzo pasta, precooked 2 garlic cloves, minced

2 tbsp olive oil, combined with garlic 1/2 C. red bell pepper, diced 1/3 C. parmesan cheese 8 oz. spinach, julienned

Directions 1. Before you do anything preheat the grill and grease it. 2. Coat the salmon fillets with soy sauce and brush them with the oil. Cook them in the grill for 4 min on each side. 3. Brush the salmon fillets with 2 oz. of teriyaki glaze. Cook them for 3 min on each side. 4. Cook the orzo according to the directions on the package. 5. Place a large skillet over medium heat. Heat the oil in it. Add the garlic with peppers and orzo. Cook them for 2 min. 6. Stir in the cheese until it melts. Turn off the heat and add the spinach. Stir them several times until the spinach wilts. 7. Serve your orzo with the glazed salmon fillets and the remaining teriyaki sauce. 8. Enjoy.

96

Glazed Salmon Fillets with Orzo

Teriyaki

Burgers

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 402.7 Fat 11.1g Cholesterol 93.0mg Sodium 31740.4mg Carbohydrates 62.8g Protein 213.5g

Ingredients 1/2 tbsp peanut oil 1/2 C. onion (purple) 1 C. zucchini 1/2 C. red bell pepper 2 eggs 1/2 tsp ginger (ground) 1/2 tsp cumin 1/4 C. soy sauce

1/4 C. teriyaki sauce 1/4 C. walnut pieces 1 1/2 C. brown rice (cooked)

Directions 1. Before you do anything heat the oven on 350 F. 2. Chop the bell pepper with zucchini until they become fine. Mince the onion. 3. Place a large skillet on medium heat. Add the oil and heat it. Stir in the onion and cook it for 6 min. 4. Stir in the chopped zucchini with bell pepper to the onion. Cook them for 16 min while stirring occasionally. Turn off the heat and allow the mix to lose heat. 5. Get a mixing bowl: Add the eggs and beat them. Stir in the onion mix with ginger, cumin, soy sauce, teriyaki sauce, walnuts and cooked rice. Mix them well. Shape the mix into 4 burgers. 6. Place the burgers on the baking pan. Cook them in the oven for 8 min on each side. 7. Assemble your burgers with your favorite toppings. Serve them right away. 8. Enjoy.

Teriyaki Burgers

97

KATSU

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 297 kcal Carbohydrates 22.2 g Cholesterol 118 mg Fat 11.4 g Protein 31.2 g Sodium 251 mg

Ingredients 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness salt and pepper to taste 2 tbsps all-purpose flour 1 egg, beaten 1 cup panko bread crumbs

1 cup oil for frying, or as needed

Directions 1. Get three bowls. Bowl 1 for chicken with some pepper and salt. Bowl 2 for bread crumbs. Bowl 3 for eggs. 2. Cover chicken with flour first. Then with egg, and finally with crumbs. 3. Get a frying pan and heat 1/4 inch of oil. Fry your chicken for 5 mins on each side. 4. Remove excess oil. 5. Enjoy.

98

Katsu

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