Recipes tagged with « Teriyaki »
Tangy Teriyaki Meatballs
Ground beef formed into firm balls baking until golden, then simmered in a tangy glaze. Uses panko for lighter texture replacing plain crumbs. Instead of ketchup, tomato paste with honey shifts the sweetness and acidity. Garlic powder swapped for fresh shallots for mellow sharpness. Sauce thickened with arrowroot, giving sheen and clarity. Simmer time adjusts to let flavors fuse but not dry out meatballs. Garnished with black sesame seeds and fresh chives, adding color and crunch. Prep and cooking guided by look and feel—golden crust, glossy dark sauce. Efficient steps to avoid soggy meatballs while keeping them juicy.
Oven-Baked Teriyaki Salmon
Salmon baked in a searing hot iron skillet within a pizza oven, glazed with a reduced teriyaki sauce featuring tamari and sake instead of soy sauce and mirin. Garlic and shallot infuse the sauce, balanced with rice vinegar and a touch of gochujang for heat. Cooked to crispy skin and tender flesh, sprinkled with toasted black sesame seeds. Serve with steamed jasmine rice and wilted spinach or broccolini. Technique focuses on skillet heat management, sauce reduction, and visual cues for salmon doneness.