Teriyaki is a marinade or sauce served on top of meat, poultry, fish, or vegetables. Sukiyaki is a similar one-dish meal, but it is often cooked right at the table and served immediately, often in separate dishes for individual choices. All ingredients are stir-fried or steam blanched. Plain or fried rice or noodles are usually served on the side or under the meat and vegetables of both dishes.
There are as many versions of Teriyaki Sauce Recipes as dried cereal types on a grocery store aisle. Like cereal, they share some basic ingredients -- rice vinegar or wine, lemon or lime juice, soy sauce, a sweetener like brown sugar, molasses, or pineapple juice, and chile peppers. Thai salad recipes will contain similar ingredients added to vegetable or dark sesame oil. (Martha Stewart adds curry powder to her Thai Salad recipe.)
This recipe is flexible enough that it can be used as a marinade or in in a salad or served with beef, chicken, fish, or vegetables. It was inspired mostly by the Whole Chile Pepper and Webber Fish and Shellfish Cookbooks. You can experiment with substitutions.
Base Teriyaki Sauce
4-6 T crushed red chile, including seeds, or to taste (chile paste can be used --LINK)
4 T soy sauce
4 T rice vinegar
2 T vegetable oil
2 T lime juice
1/2-1 t sesame oil
1 T brown sugar
1 T molasses
4 scallions, chopped, including greens
1 clove garlic, finely minced or crushed
Combine all ingredients. It is essential that the vegetables be crisp. If all the sauce is used during stir frying or cooking, the vegetables will be soggy and flacid and the meat salty. Use only a little sauce is used for stir frying. The remainder can be drizzled on top of the dish or served in a gravy boat for individuals to use according to taste.
1. Thai Vegetable Salad
Note: Blanched broccoli could be substituted for snow peas.
2 cps Napa cabbage, thinly sliced
1 cp romaine lettuce, thinly sliced
1 cp snow peas, blanched (fresh or frozen)
1/2 cp red cabbage, thinly sliced
1 cp red or yellow bell pepper, thinly sliced
1/2 cp sliced mushrooms
Combine all ingredients and top with base teriyaki sauce, or one of the meat, poultry, or shrimp recipes below.
2. Chicken Teriyaki
3-4 cps chicken, sliced against grain
Marinate chicken slices for 30 minutes.
Reserve sauce and heat.
Stir fry chicken slices in vegetable oil till thoroughly cooked.
Serve on top of rice or rice (cellophane) noodles or vegetables and drizzle sauce on top.
3. Shrimp Teriyaki
An adaptation of two recipes. 'Sate Udang' in Shrimp, by Jay Harlow, notes that this Indonesian recipe calls for 'kecap manis,' a thick, sweetened, spiced version of soy sauce; the molasses and soy sauce serve as a substitute. 'Shrimp Teriyaki' in Joy of Cooking Cookbook uses pineapple juice and soy sauce. Shrimp can be broiled or grilled. Peel shrimp; tails can be left on. Devein if desired. Use Chile Paste in place of fresh pepper. Requires 30 minutes marinating.
1 lb shrimp
1. Marinade shrimp in base sauce recipe and refrigerate for 30 minutes.
2. Remove shrimp from marinade and reserve sauce.
3. Grill or broil (2-3 inches from heat) per side.
4. Heat reserved sauce and serve with shrimp over Tumeric Rice or with stir-fried
4. Salmon (or other firm fish) Teriyaki
4 8-oz salmon steaks (halibut cubes are great)
1. Whisk 1/2 cp vegetable oil into base sauce recipe till well blended.
2. Place salmon steaks in shallow dish and pour mixture over fish.
3. Cover and marinade at least one hour, turning once.
4. Place steaks on broiling pan or grill, reserving marinade for basting.
5. Broil in oven or grill outside for 4-6 minutes on each side, basting often.
6. Heat leftover sauce and use for drizzling over salmon or steamed vegetables.
5. Beef Teriyaki
tender cut meat, cut in strips 1 1/4" x 1/4"
fresh vegetables of choice (above)
lettuce or spinach leaves
bean thread (cellophane) noodles (opt)
1. Marinate beef at least 6 hrs. or overnight. Strain beef strips out and heat
2. Broil, grill, or stir fry beef till rare, using marinade for basting. If using noodles, mix with beef after grilling
3. Arrange vegetables on spinach or lettuce leaves, place meat strips/noodles on top, and garnish with sesame seeds and some mint,if available. Drizzle with remaining marinade.