Teriyaki Toast Recipes

CONTEST-WINNING TERIYAKI PORK ROAST

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender., Remove roast; cover and keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

TERIYAKI BEEF ROAST

Steps:

• Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

SHRIMP TERIYAKI

Steps:

• Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ginger. Cook until shrimp are opaque, 3 to 5 minutes.
• Add brown sugar and sesame seeds. Blend in white wine, teriyaki sauce, and teriyaki marinade and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are heated through and tender, 10 to 15 minutes.
• Serve stir-fry over a bed of rice.

TERIYAKI SESAME CHICKEN RECIPE - (4.2/5)

Steps:

• In a large zip-top bag, combine the vinegar, soy sauce, water, sesame oil, sugar or honey, garlic, and ginger. Add the chicken and marinate in the refrigerator for 8 hours or overnight, flipping a few times. Remove the chicken and set aside. In a medium saucepan over medium-high heat, bring the marinade to a boil. Reduce the heat to low and cook until reduced slightly, about 15 minutes. Meanwhile, in a dry skillet over medium heat, toast the sesame seeds, shaking the skillet occasionally until they become browned and fragrant, about 3 minutes. Coat a large skillet or cast iron grill pan with cooking spray and set it over high heat. Add the chicken and cook until the meat is no longer pink, about 10 minutes. Baste the chicken with the reduced marinade. Cook for another 3 minutes. Remove from the heat. Garnish with the chopped scallions and toasted sesame seeds, season with pepper, and serve.

TERIYAKI TOAST

Steps:

• Mix together melted butter, Teriyaki sauce and garlic powder.
• Brush onto rolls evenly.
• Grill until nicely browned.
• Delicious with grilled meats.