Beef or Chicken Teriyaki

Introduction

History

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. The term "teriyaki" derives from the noun "teri," which refers to the shine or luster given by the sugar content in the tare (sauce), and "yaki," which refers to the cooking method of grilling or broiling. Over time, this cooking method made its way to the Western world, where it was adapted to local tastes and available ingredients, leading to the popular beef or chicken teriyaki dishes we know today.

Ingredients

How to prepare

Variations

Notes

1. To just make the teriyaki sauce, leave out the water. The water is for the marinade only. I don't add water, even for a marinade.
2. If you cannot find mirin or sake, you can sub with sherry, but it won't be as good.
3. Most Japanese make teriyaki sauce with equal amounts of soy sauce and sugar and add garlic and ginger to taste with a splash of mirin or sake (rice wine). No recipe, just what suits their taste.
4. Chicken, beef, pork, seafood (salmon and shrimp especially) are all good with teriyaki sauce. It's a very versatile marinade that can be used for nearly any protein.

Cooking Tips & Tricks

For the best flavor, marinate the meat for at least 24 hours. This allows the flavors to fully penetrate the meat.

- If using beef, opt for a tender cut to ensure it remains juicy and tender after cooking.

- When grilling, keep the heat medium-high to get a nice sear on the outside while keeping the inside moist.

- To prevent burning, brush the meat with additional marinade while cooking.

- Let the meat rest for a few minutes after cooking before slicing to keep it juicy.

Serving Suggestions

Serve the teriyaki beef or chicken over a bed of steamed rice or with a side of stir-fried vegetables for a complete meal. Garnish with sesame seeds and sliced green onions for added flavor and texture.

Cooking Techniques

Grilling or broiling are the recommended cooking techniques for this recipe to achieve the traditional teriyaki finish. However, pan-frying in a well-heated skillet can also produce excellent results.

Ingredient Substitutions

For a gluten-free version, use tamari or a gluten-free soy sauce.

- Mirin can be substituted with a mix of sugar and white wine if unavailable.

- Honey can replace sugar for a different kind of sweetness.

Make Ahead Tips

Marinate the meat and freeze it in the marinade for up to a month. Thaw in the refrigerator overnight before cooking for a quick and easy meal.

Presentation Ideas

Slice the cooked meat thinly and fan it out on the plate. Drizzle with a bit of reduced marinade as a glaze and sprinkle with sesame seeds and finely chopped green onions.

Pairing Recommendations

Pair this dish with a light, crisp white wine such as Sauvignon Blanc or a Japanese Sake to complement the flavors.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave, adding a splash of water to keep the meat moist.

Nutrition Information

Calories per serving

A serving of Beef or Chicken Teriyaki contains approximately 250-300 calories, making it a moderate option for those managing their calorie intake. The exact count will depend on the choice of meat and serving size.

Carbohydrates

The primary source of carbohydrates in this recipe comes from the sugar used in the marinade. Each serving contains approximately 15-20 grams of carbohydrates, most of which are sugars. This contributes to the energy content of the dish but should be consumed in moderation, especially for those monitoring their sugar intake.

Fats

The fat content will vary depending on whether beef or chicken is used and the specific cuts chosen. Beef generally contains more saturated fats, while chicken (especially breast meat) is leaner. However, both can be part of a balanced diet. The recipe itself adds no additional fats, making it a healthier option for those watching their fat intake.

Proteins

Both beef and chicken are excellent sources of high-quality protein, essential for muscle repair and growth. A serving of this teriyaki dish can provide between 25-30 grams of protein, making it a great option for those looking to increase their protein intake.

Vitamins and minerals

This dish provides a variety of vitamins and minerals, especially if served with vegetables. Beef is a good source of iron, zinc, and B vitamins, while chicken provides selenium and phosphorus. The garlic and ginger in the marinade also offer health benefits, including anti-inflammatory properties and immune system support.

Alergens

The primary allergen in this recipe is soy, found in soy sauce. Those with a soy allergy should avoid this dish or find a suitable soy-free alternative for the marinade.

Summary

Overall, Beef or Chicken Teriyaki is a flavorful, protein-rich dish that can fit into a balanced diet. It provides essential nutrients while being relatively low in calories and fats. However, it is high in sugars and contains soy, which may be a consideration for some individuals.

Summary

Beef or Chicken Teriyaki is a versatile, flavorful dish that's easy to make and can be adapted to suit various dietary needs. With its rich history and nutritional benefits, it's a great addition to any meal plan. Follow the tips and variations provided to customize the recipe to your taste and enjoy a delicious, satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Beef Teriyaki many years ago. It was during a trip to Japan, where I had the opportunity to immerse myself in the vibrant culture and cuisine of the country.

I had always been a lover of cooking, and I relished the chance to learn new recipes and techniques from different cultures. Japan was no exception, and I found myself enchanted by the flavors and aromas of their traditional dishes.

One day, while wandering through the bustling streets of Tokyo, I stumbled upon a small, unassuming restaurant that seemed to emit the most tantalizing smells. Curious, I decided to step inside and try their signature dish - Beef Teriyaki.

As soon as I took my first bite, I knew I had to learn how to make it myself. The tender slices of beef, marinated in a sweet and savory sauce, were unlike anything I had ever tasted before. I was determined to recreate this dish in my own kitchen.

I struck up a conversation with the chef, who graciously shared the recipe with me. He explained the importance of using high-quality ingredients, such as mirin, sake, soy sauce, and sugar, to achieve the perfect balance of flavors in the marinade.

I watched intently as he expertly prepared the dish, marinating the beef for hours before grilling it to perfection. The aroma that filled the kitchen was intoxicating, and I couldn't wait to try my hand at making Beef Teriyaki myself.

Back home, I gathered the ingredients and set to work. As I mixed the marinade together, the familiar scents of mirin and soy sauce brought me back to that small restaurant in Tokyo. I let the beef soak in the flavors for hours, eagerly anticipating the moment when I would finally taste my creation.

When it was time to cook the beef, I carefully grilled each slice to achieve the perfect charred exterior and juicy interior. As I plated the dish and took my first bite, I was transported back to Japan. The flavors were exactly as I remembered - sweet, savory, and utterly delicious.

I shared the dish with my family, who marveled at the complexity of flavors in each bite. They couldn't believe that I had learned to make such an authentic Japanese dish, and they savored every mouthful.

From that moment on, Beef Teriyaki became a staple in our household. I made it for special occasions, family gatherings, and lazy Sunday dinners. Each time, it brought back memories of my trip to Japan and the kind chef who had shared his recipe with me.

Years passed, and I continued to refine my technique for making Beef Teriyaki. I experimented with different cuts of beef, adjusted the ratios of the marinade ingredients, and even added my own twist by incorporating sesame seeds and green onions for garnish.

My family never grew tired of this dish, and they always looked forward to the nights when Beef Teriyaki was on the menu. It became a symbol of my love for cooking and my passion for exploring new flavors and cuisines.

As I look back on that fateful day in Tokyo when I first discovered Beef Teriyaki, I am grateful for the opportunity to learn from the talented chef who shared his recipe with me. It has become a cherished part of my culinary repertoire, a dish that brings joy and nostalgia with each bite.

And so, whenever I make Beef Teriyaki, I am transported back to that small restaurant in Tokyo, where the scents of mirin and soy sauce filled the air and the flavors of sweet and savory melded together in perfect harmony. It is a reminder of the power of food to connect us to different cultures and experiences, and a testament to the joy of cooking and sharing delicious meals with loved ones.

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| Beef Recipes | Cathy's Recipes | Chicken Recipes | Garlic Recipes | Ginger Recipes | Japanese Recipes | Mirin Recipes | Sake Recipes |

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