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A teriyaki burger. A teriyaki burger (テリヤキバーガー) is a variety of hamburger either topped with teriyaki sauce or with the sauce worked into the ground meat patty. According to George Motz, the dish has its roots in Japan. [7] Teriyaki stir-fry refers to stir frying meat or vegetables and tossing them in teriyaki sauce. Vegetarian ...
The dish originated in Manhattan in the 1960s at Restaurant Nippon [2] after the New York Times food critic Craig Claiborne suggested that something with beef was needed to appeal to the American diner. [3] According to the dish's inventor, Nobuyoshi Kuraoka, it was a variation of a dish traditionally made with bluefin tuna. [2] [4]
3. With a spoon, gently pour the teriyaki glaze over the cod and transfer to a foil-lined rimmed baking sheet. Broil the cod for 10 to 11 minutes, without turning, basting once or twice, until the fish is glazed and cooked through. 4. Transfer the cod to plates. Using a slotted spoon, transfer the sweet-and-sour cucumber salad to the plates.
Ikameshi (squid stuffed with rice) topped with tare sauce. Tare (垂れ or タレ, Japanese pronunciation:) is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono, and gyoza.
Whisk the water and the cornstarch together and then whisk mixture into the teriyaki sauce and simmer until thickened, 8 to 10 minutes. Set aside. Rinse the chicken wings and pat them dry.
1. Stir the cornstarch, broth, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth. 2. Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until ...
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Japanese-only "Chinese dishes" like ebi chili (shrimp in a tangy and slightly spicy sauce) Mābō dōfu tends to be thinner than Chinese mapo doufu. Nikuman, anman, butaman and the obscure negi-man are all varieties of mantou with fillings. Ramen and related dishes such as champon and yaki soba; Yakisoba-pan is a sandwich with a filling that ...