KALBI SHORT RIBS IN DA KITCHEN TERIYAKI SAUCE
Steps:
- Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs.
- Preheat a grill to medium heat.
- Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.
TERIYAKI BEEF
Provided by Food Network
Categories main-dish
Time 1h21m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix together all sauce ingredients except the oil or butter. Soak beef slices in sauce for at least 1 hour. Fry in a saucepan in oil or butter for about 4 minutes per side, or until tender.
TERIYAKI BEEF ROAST
My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. -Mary Flurkey, Golden, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.
Nutrition Facts : Calories 494 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1024mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 35g protein.
PORK RIBS WITH HOMEMADE TERIYAKI SAUCE
You'll never buy teriyaki sauce again. You can substitute chicken thighs in this rib recipe for an easier prep since they won't need to be cut up. Serve immediately over sticky rice.
Provided by kimberly
Categories World Cuisine Recipes Asian
Time 4h35m
Yield 8
Number Of Ingredients 8
Steps:
- Mix soy sauce and sugar together in a microwave-safe bowl and microwave on high for 2 minutes. Stir in onion, sesame seeds, sesame oil, garlic, and ginger.
- Slice pork into 1/4-inch cutlets and place in a marinating pan or dish, spreading out evenly. Pour the marinade over the pork and refrigerate for at least 4 to 5 hours; overnight is better if you cut them thicker.
- Preheat the oven to 350 degrees F (175 degrees C). Spread pork evenly on a nonstick, oven-proof pan. Reserve the marinade.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork reaches 160 degrees F (71 degrees C), 15 to 20 minutes. Remove from the oven.
- Microwave remaining marinade on high for 2 minutes, or until it begins to boil. Pour over the pork.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.4 g, Cholesterol 61 mg, Fat 18.2 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.7 g, Sodium 1852 mg, Sugar 19.6 g
RIBS TERIYAKI
Want something different? How about ribs that aren't soaked in BBQ sauce? DH and I came up with this version that we think is awesome! Let me know what you think.
Provided by Deely
Categories Pork
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven at 300*.
- Place ribs in a foil oven bag.
- Combine the next 6 ingredients.
- Pour over ribs.
- Bake for 1 1/2 hours to 2 1/2 hours (this depends on your ribs).
- Remove from oven and discard marinade.
- Move ribs to preheated outside grill.
- Grill over medium/low heat 1/2 hour to 45 minutes, mopping often with Teriyaki Baste and Glaze, until browned.
Nutrition Facts : Calories 1270.1, Fat 95.7, SaturatedFat 34.8, Cholesterol 347.6, Sodium 1576.6, Carbohydrate 5.9, Fiber 0.1, Sugar 4.7, Protein 90.6
OVEN-BAKED TERIYAKI TRI-TIP
If you don't have a grill, you can still make some great meat. This is a combination of two different recipes I found online. The teriyaki marinade is from Michael Toyoshima and was published in Sunset magazine, and the baking method is from scottskitchen.com. This recipe goes well with baked potatoes because you can just cook them at the same time. Note that the 15 minute preparation time I listed here does not include marinating time.
Provided by howcheng
Categories Roast Beef
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Stand a large ziplock bag in a bowl. Combine all ingredients except beef in bag. Zip closed and shake well to dissolve the sugar. If don't have access to mirin, you can use combine 1/2 cup regular sake with 1 tsp of sugar.
- Add beef to marinade. Chill at least two hours, turning occasionally.
- Heat oven to 450 degrees. Place meat along with marinade into a suitable oven roasting pan (I like Pyrex myself).
- When oven is ready, roast meat for 10 minutes.
- After 10 minutes, cover meat with foil. Lower oven temperature to 350 and roast for 15 minutes.
- Remove foil, and continue roasting for another 15 minutes.
- By this point, the meat should be about medium. Cook up to another 10 minutes longer for medium well to well done.
- Remove roasting pan from oven and re-cover with foil. Let sit for 15 minutes.
- Slice across the grain and serve using the marinade as a sauce.
Nutrition Facts : Calories 657.3, Fat 22.7, SaturatedFat 8.9, Cholesterol 110.6, Sodium 4313.1, Carbohydrate 63.1, Fiber 1.2, Sugar 54.4, Protein 41.2
TERIYAKI TANGERINE RIBS
We usually prepare ribs on the grill. But the recipe is so good, you won't miss that smoky flavor if you bake these in the oven instead. Tangerines are a favorite of mine, but oranges work just as well.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place ribs, meat side down, on a rack in a foil-lined shallow roasting pan. Bake at 425° for 30 minutes. Drain; turn ribs. Reduce temperature to 350° and bake 30 minutes longer., Meanwhile, combine remaining ingredients in a saucepan; bring to a boil. Remove from the heat and set aside. Remove ribs from rack; discard drippings and foil. Return ribs to pan; pour tangerine mixture over ribs. , Bake, uncovered, turning ribs often, for 30-40 minutes or until tender.
Nutrition Facts : Calories 286 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 27g protein.
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- Add ribs to pressure cooker and water. Cover with the lid and cook (following pressure cooker manufacturers instructions) for 45 minutes. Allow to cool slightly before releasing valve. Drain the ribs from any liquid in the pot.
- In a large pan on medium/high heat, add the oil and fry the ribs till they are nicely browned. Set them aside.
- In a small saucepan, combine all the ingredients to make the teriyaki sauce, and bring to a boil over medium-high heat. Reduce to simmer and cook till it is thick enough to coat a spoon.
- Transfer the ribs to a large saucepan. Add the teriyaki sauce and sauté till the ribs are well coated in the sauce.
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- Peel and thinly slice garlic. Season short ribs with salt and pepper. Heat oil in a pot over medium-high heat and sear meat on both sides, then add garlic.
- Preheat oven to 160°C/320°F. Add Teriyaki sauce and beef stock to the pot with the short ribs. Cover and turn the heat to medium-low. Let simmer for approx. 10 min.
- Transfer the pot to the oven and braise at 160°C/320°F for approx. 2.5 hrs., turning short ribs occasionally.
- Approx. 15 min. before short ribs are done braising, cut onion and red onion into rings and slice mushrooms. Peel potato and radish, cut them into bite-sized pieces, and add to a pot of simmering salted water. Cook for approx. 5 min., then drain.
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