home cooking recipes                                            home cooking recipes

When it comes to grilling, there's one flavor that offers something for everyone. It's exotic, yet familiar. Bold, yet subtle. Centuries old and more popular than ever. What's the secret of teriyaki's universal appeal?

It began as a simple cooking sauce hundreds of years ago in Japan--a mixture of soy sauce, mirin (a sweet rice wine) and sake. Those ingredients, blended in just the right proportions, create an extraordinarily appetizing balance of salty, sweet and tangy flavors that enhance almost any food--especially when it's cooked over the grill.

So, what makes it so tasty? For starters, naturally brewed soy sauce is rich in umami, the "fifth flavor" often described as "savory" or "brothy," or just plain "delicious." Think of the flavor of sautéed mushrooms, Parmesan, slowly simmered pot roast--these are all foods rich in umami. So when you use teriyaki sauce for marinating and grilling, you give any food an instant umami flavor boost.

The sugars in mirin are the perfect balance to the saltiness and tanginess of the soy sauce and wine.

As foods prepared with teriyaki cook, the sugars caramelize, becoming even richer and deeper in flavor and sizzling aroma.

And then, of course, there's "the glaze effect." Those caramelizing sugars cause teriyaki to thicken and take on a beautiful sheen--in fact, the name "teriyaki" comes from the Japanese words for luster (teri) and broil (yaki).

With its mouthwatering flavor, sweet-savory appeal and appetizing glazed appearance, it's no wonder teriyaki is one of America's best loved grilling sauces. And for more than 30 years, one company has made teriyaki both easy and exciting for home cooks all over the United States. Kikkoman introduced the nation's first bottled teriyaki marinade and sauce--the product we've all come to think of as the definitive teriyaki.

Today, Kikkoman offers nine teriyaki products--from the original Teriyaki Marinade & Sauce to a lower sodium version, pre-thickened brush-on glazes, and a line of 20-minute Quick & Easy Marinades--all designed to make big-flavored grilling, broiling and basting as easy as "open and pour."

As barbecue season heats up, these sauces make for foolproof grilling all summer long. Made with premium ingredients, they taste fresh and authentic, so you can use them as is, right from the bottle. But the sauces also blend beautifully with other seasonings and flavors, making them a great starting point for creating all kinds of barbecued foods--from Asian-style dishes to Mexican, Italian or down-home American--just by adding a few ingredients from your pantry.

Try these easy grilling recipes and you'll be amazed at how much flavor teriyaki brings to the party--and you might even be inspired to create a few easy teriyaki grilling traditions of your own.

For more thrilling grilling recipes, visit kikkoman-usa.com.

Shrimp-in-Shell on the Barbie

1 pound fresh or thawed large shrimp or prawns (21 to 25 count), unpeeled
2/3 cup Kikkoman Toasted Sesame or Honey Mustard Quick & Easy Marinade
1 tablespoon grated fresh ginger root
4 (12-inch) metal or bamboo skewers*

Leaving shell on, devein shrimp. Combine marinade and ginger root; remove and reserve 2 tablespoons mixture. Pour remaining mixture over shrimp in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 20 minutes, turning over once. Thread shrimp on skewers, leaving space between pieces; discard marinade. Place skewers on grill over hot coals. Cook 1 to 2 minutes on each side, or until shrimp turn pink, brushing once with reserved marinade mixture. Makes 4 servings. *Soak bamboo skewers in water 30 minutes to prevent burning.

Grilled Marinated Steaks & Summer Vegetables

2 large zucchini
2 boneless beef rib-eye steaks, each about 1-inch thick
2 medium-size red or yellow bell peppers, quartered
3/4 cup Kikkoman Roasted Garlic & Herbs Quick & Easy Marinade

Carefully cut each zucchini lengthwise into quarters. Place in large plastic food storage bag with steaks and peppers; pour in marinade. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Marinate 20 minutes, turning bag over once. Grill steaks and vegetables over hot coals 8 to 10 minutes (for medium-rare), turning pieces over once and brushing steaks with additional fresh marinade. Makes 2 to 3 servings

Grillin' Teriyaki Lamb Chops

2/3 cup Kikkoman Teriyaki Marinade & Sauce
4 cloves garlic, pressed
1/2 teaspoon dried oregano leaves, crumbled
4 lamb shoulder arm or blade chops, each about 3/4- to 1-inch thick

Combine first 3 ingredients; remove and reserve 2 tablespoons mixture. Pour remaining mixture over lamb in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat lamb well. Refrigerate 1 hour, turning bag over once. Place lamb on grill 4 to 5 inches from hot coals. Cook 6 to 7 minutes on each side (for medium-rare), or to desired doneness, brushing occasionally with reserved sauce mixture. Makes 4 servings.

Glazed Teriyaki Pork Tenderloins

Makes 4 to 6 servings

2 pork tenderloins, about 1 pound each
3/4 cup Kikkoman Teriyaki Baste & Glaze or Teriyaki Baste & Glaze with Honey & Pineapple
1 tablespoon finely grated onion
1/2 teaspoon dried thyme leaves, crumbled

Butterfly pork lengthwise, being careful not to cut all the way through; press open to flatten. Combine remaining ingredients; brush both sides of each tenderloin with mixture. Place tenderloins on grill 4- to 5-inches from hot coals. Cook 18 to 20 minutes, or until meat thermometer inserted into thickest part registers 155 F, turning over and brushing frequently with mixture. Remove from grill and let stand 5 minutes before slicing.

Rosemary-Garlic Chicken

2/3 cup Kikkoman Roasted Garlic Teriyaki Marinade & Sauce
1/4 cup dry red wine
1 teaspoon dried rosemary leaves, crushed
4 boneless, skinless chicken breast halves

Combine marinade sauce, red wine and rosemary; remove and reserve 3 tablespoons mixture. Pour remaining mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken. Refrigerate 1 hour, turning bag over once. Place chicken on grill 4- to 5-inches from hot coals. Cook 12 to 15 minutes, or until chicken is no longer pink in center, turning over and brushing occasionally with reserved sauce mixture. Makes 4 servings.

Date: 4/18/06


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