June 1, 2018

Teriyaki Steak

Posted by HI Cookery under 06 June | Tags: , , , , |
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Teriyaki Steak

teriyakisteak

June: National Steak Month

Islander’s Daddy served in Japan while he was in the U.S. Navy and liked to cook like the locals. As a chef on the ship, he cooked teriyaki steak and chicken for his fellow sailors. Likewise, while on shore duty, Daddy would occasionally grill teriyaki steak on his outdoor mini hibachi for the family’s Sunday supper. If there were any leftover meat, we would pack them for the next day’s lunch with a little rice for our very own bento boxes.

Teriyaki steak is terrific, especially during National Steak Month in June.

Recipe

(Adapted from Simply Recipes)

Ingredients

  • 1 ½ – 2 pound steak (flank or skirt; we used ribeye), around ½ inch thick
  • 1/3 cup mirin (sweet rice cooking wine)
  • 1/3 cup sake
  • 1/3 cup soy sauce
  • 1 tablespoon sugar, granulated white or brown
  • 1 tablespoon ginger, freshly grated
  • olive or canola oil
  • sesame seeds or chopped green onions (optional garnish)

Directions

In a large, shallow bowl, combine the mirin, sake, soy sauce and sugar.

teriyakisteaksteps1

Mix in the grated ginger. Marinate the steak in this mixture for at least an hour (overnight is better) in the refrigerator. Remove the steak from the marinade, letting the sauce drip back to the bowl. Set aside. Use the marinade to make the teriyaki sauce by placing it in a small pot. Boil it down until it is reduced by half and becomes a thin glaze. Strain out any ginger pieces (optional).

teriyakisteaksteps2

While heating up the grill, rub a little oil on the steak to prevent sticking to the grates. Sear on one side until browned (3-5 minutes) then turn it over and brown for another few minutes to desired doneness (medium rare to well done). Baste with a little teriyaki sauce. When cooked, transfer the steak to a plate, cover it with foil to steam-lock the flavor while it is resting for 10 minutes. Uncover and slice the steak across the grain, slightly diagonal, in ¼-inch pieces. Arrange the slices on a serving platter or plate. Drizzle teriyaki sauce on top and sprinkle some sesame seeds or chopped green onions on top (optional).

teriyakisteaksteps3

Notes

  • This teriyaki steak may be pan fried with a little oil in a cast-iron or non-stick skillet. Sear on one side until browned (3-5 minutes) then turn it over and brown for another few minutes to desired doneness (medium rare to well done). Baste with a little teriyaki sauce after turning each side over.
  • Anyone concerned about using the same sauce in which the steak was marinated can rest assured that any bacteria will be killed during the boiling down process.
  • Serve teriyaki steak with a bowl or hot steamed, sticky white rice. We recommended as a side dish teppanyaki-style zucchini, onions and yellow squash.
  • Search our blog for more Japanese recipes under Theme Menus.

 

 

September 1, 2012

Baked Teriyaki Chicken

Posted by HI Cookery under 09 September | Tags: , , , , |
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Baked Teriyaki Chicken

Baked Teriyaki Chicken

September: National Chicken Month

Islander and her college roommate, Monica C., from Taiwan used to cook together when the cafeteria was closed during the university holidays. With limited resources in the dorm kitchen, they could only make simple meals. Baked teriyaki chicken was their “go-to dish” as it was delicious to eat with the plain white rice that was cooked in their shared steamer—and it was easy to prepare for inexperienced chefs!

Several years have passed since graduation but Islander still bakes teriyaki chicken when she is lazy or tired but hungry for something substantial (and nostalgic). The source of the recipe is not known but it reminds Islander of her college cooking days with her roommate with whom she still keeps in touch.

 For National Chicken Month, make mealtime memorable with baked teriyaki chicken.

Recipe

Ingredients

  • 6-8 chicken thighs
  • ½ cup pineapple juice
  • 2 tablespoons corn starch
  • ½ cup sugar
  • 1 clove garlic, crushed
  • ½ teaspoon black pepper
  • ½ cup soy sauce
  • ¼ cup vinegar
  • 1-inch piece of ginger, crushed
  • sesame seeds
  • green onion, chopped (optional garnish)

Directions

In a foil-lined pan, arrange the chicken thighs. In a saucepan, combine the pineapple juice, corn starch, sugar, garlic, black pepper, soy suace, vinegar and ginger. Whisk until mixed well. Stir over medium high heat until thickened.

Baked Teriyaki Chicken

Pour the sauce over the chicken. Sprinkle with sesame seeds. Bake in a preheated oven at 400 degrees F for 45 minutes. Remove from the oven, reserving some of the sauce to serve with the chicken. Garnish with green onions.

Baked Teriyaki Chicken

Notes

  • When Islander and Monica C. did not have access to a stove top (like when other dorm residents were using it), they improvised and just microwaved the teriyaki sauce ingredients until thickened (about 3-5 minutes) then poured it over the chicken before baking.
  • Search our blog for other chicken recipes.
 

December 21, 2011

Teriyaki Sliders

Posted by HI Cookery under 12 December | Tags: , , , , , , , , , , |
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Teriyaki Sliders

Teriyaki Sliders

December 21: National Hamburger Day

‘Tis the season for…tailgating? In Hawaii, where the “winter” weather is warm, football fans gather for game day grilling between late December until January. Before statehood in 1959, locals and tourists would tailgate at the old Honolulu Stadium or War Memorial Stadium and now at the Aloha Stadium.

Football games were played at the Poi Bowl (1936-1939), Pineapple Bowl (1940-1952), Hula Bowl (1947-2008), Aloha Bowl (1982-2000), Oahu Bowl (1998-2008) and Hawaii Bowl (2002-current). The Pro Bowl took place in Hawaii (1980-2009) but was played in Florida for the first time in 2010. In 2011, the Pro Bowl returned to Hawaii and people want it to stay at the Aloha Stadium (it is scheduled for 2012).

We know some of our friends back in Hawaii who like to grill teriyaki burgers when tailgating at the Pro Bowl. Highlander just watches the game on television on the mainland. But we still make festive football food at home, such as mini hamburgers with a sweet soy sauce. Teriyaki sliders are terrific for tailgating, super when watching bowl games and perfect for observing National Hamburger Day!

Recipe

(Adapted from Flavors of Paradise Cookbook by the Pearl City Community Church)

For the teriyaki sliders

  • ½ pound ground beef
  • ¼ cup onions, chopped
  • ¼ teaspoon salt
  • ½ cup bread crumbs
  • 1 egg
  • 1 tablespoon ketchup
  • 2 tablespoons soy sauce (we used Aloha Shoyu brand)
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 half-inch piece ginger, grated
  • mini burger buns (we used King’s brand Hawaiian sweet rolls)

Directions

In a large mixing bowl, crumble the ground beef with the onions. Season with the salt. Mix in the bread crumbs. Bind with the egg. Add the ketchup.

Teriyaki Sliders

Mix in the soy sauce, sugar and garlic. Grate the ginger and add it to the ground beef. Shape into small patties. Grill or fry until cooked through. Yield: 8 patties per half pound of ground beef.

Teriyaki Sliders

For the teriyaki sauce

  • 1/3 cup honey (we used Big Island Bees brand macadamia nut blossom flavor)
  • 1 tablespoon soy sauce
  • 1 tablespoon sherry
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground ginger

Directions

In a small saucepan, combine the honey, soy sauce and sherry. Season with garlic powder and ground ginger. Boil until slightly thickened. Remove from heat and cool to room temperature.

Teriyaki Sliders

Assemble the teriyaki sliders. Slice the buns/rolls in half. Place a patty on the bottom half of the bun/roll. Pour a little teriyaki sauce on top. Cover with the other half of the bun/roll. Serve immediately.

Teriyaki Sliders

Notes

  • For tailgating, prepare the patties ahead of time and keep in a cooler between sheets of wax paper. Slice the buns and keep in its bag. Make the teriyaki sauce and put into a squeeze bottle for easy pouring. Grill the burgers and assemble on site.
  • Teriyaki sliders may be made without the sauce. Garnish the patties with lettuce, tomatoes, onions and other condiments of choice.
  • Supersize the petite patties and make them bigger to fit regular hamburger buns instead of rolls.
  • Mahalo (thanks) to Mary Ann B. for the cookbook featuring the recipe for teriyaki burgers which we adapted into sliders.