Teriyaki Zucchini And Onion Food

ZUCCHINI AND ONION TERIYAKI

Steps:

• Heat the oil in a pan.
• Add the onions and saute until soft.
• Add the zucchini and teriyaki sauce and cook until the zucchini is soft.
• Add the sesame seeds and remove from heat.

CHARRED SPRING ONIONS & TERIYAKI TOFU

Steps:

• Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
• If your tofu doesn't feel very firm, you'll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins - the longer you press it, the firmer it will be. Cut the tofu into thick slices.
• Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) - you may have to do this in batches depending on the size of your griddle pan.
• Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.

TERIYAKI ZUCCHINI

Steps:

• In a large skillet, saute zucchini and onion in butter for 7-8 minutes or until crisp-tender; drain.
• Stir in the teriyaki sauce and pepper and sprinkle with sesame seeds.

JAPANESE ZUCCHINI AND ONIONS

Steps:

• Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.

STIR- FRIED ZUCCHINI & ONIONS

Steps:

• Heat vegetable & sesame oils in skillet, over medium heat.
• Stir in onions, cook and stir 5 minutes.
• Add zucchini, cook and stir about 2 minutes.
• Stir in teriyaki sauce, soy sauce, sesame seeds, and ginger. Cook and stir 5 minutes, or until zucchini are fork tender.
• Stir in pepper and serve hot.

GROUND BEEF TERIYAKI

Steps:

• Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
• Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
• When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
• Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.

TERIYAKI GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
• Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

GRILLED TERIYAKI ZUCCHINI AND YELLOW SQUASH

Steps:

• Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.
• Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.
• When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.