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Teriyaki Marinade and Sauce
Pantry Asian

Teriyaki Marinade and Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 To make a marinade: Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a bowl until well combined.
  2. 2 To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

By Matthew Broomhead

Teriyaki Sauce and Marinade
Pantry Japanese

Teriyaki Sauce and Marinade

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

By Celeste

Creamy Avocado Vinaigrette
Pantry American

Creamy Avocado Vinaigrette

4.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Pour avocado oil, olive oil, vinegar, lemon juice, and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavors are combined, about 1 minute. Season with salt and pepper.
  2. 2 Transfer vinaigrette to a container; chill in the refrigerator for 1 hour. Shake well before using.

By Fernporker

Korean BBQ Sauce
Pantry Korean

Korean BBQ Sauce

4.6

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir soy sauce, brown sugar, garlic, rice wine vinegar, gochujang paste, black pepper or gochugara chili powder, ginger, and sesame oil together in a saucepan; bring to a boil.
  3. 3 Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour into boiling soy sauce mixture.
  4. 4 Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

By holmes416

Sun's Korean Marinating Sauce
Pantry Korean

Sun's Korean Marinating Sauce

4.7

Prep
15 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
  2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
  3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
  4. 4 Preheat the oven broiler.
  5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Kalbi Marinade
Pantry Korean

Kalbi Marinade

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

How to Make Peanut Dipping Sauce
Pantry Thai

How to Make Peanut Dipping Sauce

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
  2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
  3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich

Thai-Style Peanut Sauce
Pantry Thai

Thai-Style Peanut Sauce

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
  2. 2 Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl. Stir in curry powder, soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

By GRANTALDRICH

Hot and Sweet Sesame Dressing
Asian

Hot and Sweet Sesame Dressing

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
  2. 2 Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

By Sookie Fae Halliwell

Sesame Beef Bites
Asian

Sesame Beef Bites

4.5

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Whisk together the sesame oil, vinegar, green onion, garlic, hoisin sauce, and chile garlic sauce in a large glass or ceramic bowl. Add the beef tenderloin cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate at room temperature for 10 minutes, or in the refrigerator up to 8 hours.
  2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  3. 3 Spread the beef cubes onto the prepared baking sheet. Bake in the preheated oven until cooked to your desired degree of doneness, about 8 minutes for medium-well. Transfer to a bowl and toss with teriyaki sauce. Skewer each piece of beef with a toothpick and place onto a serving platter. Sprinkle with sesame seeds to serve.

By KerriJ

Enoki Mushrooms
Dinner Asian

Enoki Mushrooms

4.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut the bottom 2 inches off enoki mushrooms and discard. Separate mushroom strands gently.
  2. 2 Heat oil in a medium-sized nonstick skillet over medium heat. Add garlic and cook until just fragrant, about 1 minute. Add mushrooms; cook and stir until they begin to wilt, about 2 minutes. Add soy sauce and ginger; toss to coat. Cook 1 to 2 minutes more.

By Bren

Easy Grilled Teriyaki Chicken
Dinner Asian

Easy Grilled Teriyaki Chicken

4.6

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl
  3. 3 Pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.
  4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard any remaining marinade.
  5. 5 Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Enjoy!

By prissycat

Hoisin Sautéed Green Beans
Side Dish Asian

Hoisin Sautéed Green Beans

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
  2. 2 Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
  3. 3 Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
  4. 4 Saute until desired doneness, about 5 minutes.

By Soup Loving Nicole

Cucumber Salad With Thai Sweet Chili Vinaigrette
Asian

Cucumber Salad With Thai Sweet Chili Vinaigrette

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
  2. 2 Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

By maryelle