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Best Teriyaki Sauce

Dinner, Japanese, Lactose Free, Pork, Recipes, Sauces

Grilled Teriyaki Pork Tenderloin

May 5, 2016

Grilled Teriyaki Pork Tenderloin

Virtually anything grilled with Granny’s teriyaki sauce is terrific.  Sometimes we grill tofu, sometimes chicken, occasionally fish, or in this case for the first time, pork tenderloin.  It’s such an easy meal to whip up on a week night and leftovers are more than welcome the following day.  Pork tenderloin is lean and because of its compact size, it cooks quickly which means dinner is on the table in no time.  A side of Japanese rice and baby bok choy makes the perfect meal.

Pork Tenderloin Marinating

Place the sauce and pork in a bowl, or even better, a Ziplock bag.  Refrigerate for a few hours, turning occasionally.

Grilling Teriyaki Pork Tenderloin

Use a gas or charcoal grill.  This time we used our gas grill and started cooking over indirect heat (to about 95 – 100 degrees internal temperature) then finished over direct heat to 145 degrees, basting occasionally with sauce. Our favorite digital thermometer the Thermapen is essential for perfect doneness. This cooking technique is also known as the reverse sear.  The traditional method is to sear the meat first and finish in the oven or on the grill over indirect heat.  The reverse sear method prevents an over done “gray” rind and the meat cooks more evenly with  a consistent  doneness and color from edge to center. Voila!  In less than half an hour our pork tenderloin is ready.

Grilled Teriyaki Pork Tenderloin

 

Grilled Teriyaki Pork Tenderloin
 
Author:
Serves: 2 generous servings
Ingredients
  • 1 pork tenderloin, about 1 pound
  • Granny's teriyaki sauce
  • Reserve ¼ cup sauce for basting pork
  • Save remainder for finishing as described below
Preparation
  1. Trim pork tenderloin removing any visible fat and silver skin. Trim off the ends if they are very thin so that the pork tenderloin is of uniform size. The trimmings can be frozen for another meal (tacos!).
  2. Place pork tenderloin in a Ziplock bag with ½ cup of teriyaki sauce. Seal bag and place in the refrigerator for 3 - 4 hours. Turn bag occasionally so the pork is well marinated.
  3. When you are ready to grill the pork, remove it from the bag and discard marinade. Grill the pork by reverse sear method, basting occasionally with the reserved ¼ cup sauce, until the internal temperature reads 145 degrees on a digital thermometer.
  4. Meanwhile, simmer the reserved teriyaki sauce in a saucepan over medium-low heat until the sauce becomes a bit thick and syrupy. Set aside.
  5. Let pork rest for 5 minutes then slice into ½ inch pieces. Drizzle with teriyaki sauce and serve with rice and steamed bok choy.

 

 

 

 

 

 

Dinner, Fish, Japanese, Recipes

Grilled Teriyaki Salmon

May 14, 2015

Grilled Teriyaki SalmonTeriyaki sauce is a staple ingredient in Island cuisine and most families have their own favorite version. My own favorite is my Granny’s teriyaki sauce.  You might wonder why I think this teriyaki sauce deserves so much attention.  As my mother noted years ago, “it’s the best!” The secret ingredient, folks, is the Sherry.  You’ll need some decent Sherry, not the stuff you find on the grocery shelf labeled cooking sherry.  Stay away from that!  I prefer Hartley & Gibson’s Amontillado Sherry but you can use any medium-dry Sherry.  Once you add it to the rest of the ingredients and stir everything together and take a whiff of the sauce, you’ll understand what I mean. I use the sauce for grilled tofu, chicken and meat sticks.  It’s marvelous with salmon.

Granny's Teriyaki SauceThis is beautiful sauce.  Sweet and salty with lots of green onions and a little kick of garlic.  Most importantly, Sherry.

Granny's Teriyaki Sauce

Marinating Salmon Grilled teriyaki salmon is uncomplicated but it will impress your guests.  A quick soak in the sauce (in the same tray it came in) then off to the grill until it’s perfectly cooked, with some really nice grill marks to boot!  Extra sauce drizzled over the salmon is a requirement.  I can’t get enough of this sauce.

Grilled Teriyaki Salmon

Grilled Teriyaki Salmon

Serves 6

Ingredients

3/4 cup granulated sugar

3/4 cup + 3 tablespoons soy sauce (Kikkoman recommended)

1/4 cup + 2 tablespoons Sherry (Hartley & Gibson’s Amontillado Sherry recommended)

1/4 cup + 1 tablespoon canola oil

4 medium garlic cloves, finely chopped

1/4 cup (or more) chopped green onions + extra for sprinkling over grilled fish

roasted sesame seeds (optional)

2 pounds salmon filet (left whole or cut into 6 equal sized filets)

Preparation

Combine the sugar, soy sauce and Sherry in a bowl or large measuring cup.  Stir to dissolve the sugar completely.  Stir in oil, garlic and green onions.

Pour a small amount of the sauce under and over the fish.  Refrigerated for 1 hour, turning fish after 30 minutes.

Meanwhile, gently simmer the remaining sauce in a small saucepan  over medium low heat until the sauce thickens, about 10 – 15 minutes.  Watch closely and adjust the heat if the sauce starts to boil as it may burn. Set aside.

Prepare gas or charcoal grill for medium high heat.  Be sure to clean the hot grill grates and oil them well. Place fish directly over heat source and cover.  For a moist, slightly pink interior, cook on each side 3 – 4 minutes or until an instant read thermometer registers 125 – 130°.  If you prefer fully cooked salmon, leave it on the grill until it registers 140°. For professional grill marks, give the fish a quarter turn after 2 minutes.

Remove fish to a platter and drizzle with some of the reserved teriyaki sauce.  Scatter sliced green onions over the fish and sprinkle with roasted sesame seeds if using.  Serve extra sauce on the side.

 

 

 

 

 

Dinner, Japanese, Recipes, Tofu, Vegan, Vegetarian

Grilled Teriyaki Tofu

May 22, 2013

Teriyaki TofuGrilling is a terrific way to prepare most any food, even tofu.  There’s something about the subtle smoky flavor that can transform whatever you are grilling into a spectacular meal.  And, in particular when teriyaki sauce is involved.

Teriyaki SauceA while back I posted a recipe for granny’s teriyaki sauce.  Until this day, I still chuckle when I read the recipe my mom passed on to me.  Just under the title of the recipe, my mom wrote “the best!”  And of course she was right.

Extra Firm TofuI recommend WildWood extra firm tofu for this recipe.  It holds its shape nicely when grilled.

Tofu PressOne of my favorite kitchen items is the TofuXpress.  It presses out the water and there’s no need to waste paper towels.

Marinating Tofu

Marinated TofuTofu soaks up marinades quickly which means you won’t need to prepare this days in advance.  A quick soak and you’re ready to grill the tofu.

Grilling TofuJohn has this thing about grill marks.  They are always perfect.

Grilled Teriyaki Tofu 3

Teriyaki Tofu with OnigiriI love all types of rice but one of my favorite ways to prepare rice is called onigiri.  These delicious rice balls go well with grilled tofu and they are perfect to pack for a picnic lunch.

Teriyaki Grilled Tofu

Serves 2

Ingredients

1 block extra firm tofu (water pressed out)

Granny’s teriyaki sauce recipe here.

Preparation

Press out the water from the block of tofu then cut into 6 cutlets.

Pour enough teriyaki sauce to cover the bottom of your dish and place tofu cutlets on top of the sauce.  It’s best to use a dish that snugly fits the tofu pieces so the sauce is confined to just that area.  Pour more sauce over the tofu pieces, cover with plastic and refrigerate for about 1/2 hour then turn the tofu over.

Simmer the remaining sauce on low heat for about 15 minutes or until it thickens slightly and becomes syrupy.  Watch closely so it does not burn.  Set aside until ready to use.

Grill the marinated tofu on both sides.  Transfer to a plate and drizzle with syrupy teriyaki sauce and  roasted sesame seeds.

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