This ginger dipping sauce is an integral part of a home-cooked teppanyaki-style meal. It goes well with many other meats and veggies, too.
Tuesday, July 20, 2010
Pairing this hot mustard sauce with the ginger dipping sauce is the perfect combo for creating a teppanyaki-style meal at home. The mustard sauce goes well with many other meats and veggies, too!
Tuesday, April 27, 2010
Making gyoza is a fun family cooking project. Gyoza is the Japanese version of Jiaozi, the Chinese potsticker. It is a type of dumpling that is typically filled with ground pork but you can also fill them with ground chicken or turkey. You can make the gyoza wrappers from scratch or buy them at the store.
Thursday, February 11, 2010
This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant. I use my Flank Steak Marinade recipe with the addition of cornstarch or flour to help thicken the sauce into a rich teriyaki glaze.
Tuesday, January 19, 2010
We have always loved seared ahi tuna but we thought it was something we could only eat at restaurants. That was until this past Thanksgiving when we were in Hawaii and our neighbor taught us how to sear ahi tuna, just like the restaurants do it.
Saturday, January 9, 2010
This version of Cha Han is at the top of my comfort food list. But unlike most comfort foods, it is actually pretty healthy. I like to eat it with grilled scallops or teriyaki chicken.
Tuesday, December 29, 2009
This teriyaki marinade also makes a restaurant-quality teriyaki chicken. The key to the marinade is to let the meat marinate for at least several hours. If you let the meat marinate for 1-2 days it will melt in your mouth just like candy.
Tuesday, December 29, 2009
This no-fuss teriyaki chicken recipe is quick and easy and perfect for those nights where you don’t really have time to make dinner!
Tuesday, July 20, 2010
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