Hawaiian Teriyaki Recipes

Steps:

• Mix soy and sugar in small sauce pan over low heat just enough to dissolve sugar. Remove from heat and add remaining ingredients.
• Let cool and store in a glass jar in refrigerator.
• A light inexpensive soy works well for this, just make sure it is real not one with caramel coloring as an ingredient. Tamari is a bit too heavy for this, though will work in a pinch.
• I use my parmesan cheese grater to grate ginger--comes out well that way.
• This is also great on noodles, tofu, vegetables, added to stir frys, besides grilled meats and burgers.

Steps:

• Drain juice from pineapple into a blender. Add soy sauce, brown sugar, garlic, onion, sesame oil and ginger. Blend until sugar is dissolved.
• Place beef and pineapple pieces in a resealable bag. Pour marinade into bag and turn to coat.
• Refrigerate for 2 to 3 hours.
• Preheat grill.
• Thread meat and pineapple pieces alternately onto skewers. Grill for about 8 to 10 minutes or until done, turning occasionally.

Steps:

• Combine all the ingredients in a bowl and whisk together well.
• Place in glass container, cover, and let sit for at least 1 hour to incorporate the flavors.

Steps:

• For the steak:
• Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
• Pineapple Raft:
• Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
• Serve with the grilled beef, if desired, garnished with scallions.

Steps:

• Place small saucepan on medium high heat.
• Combine the garlic, ginger and 3 TB water.
• Cover, and heat for 1-2 minutes.
• Add in soy sauce, honey/brown sugar and onion.
• In a small bowl, blend together cornstarch and water.
• Stir until smooth.
• When smooth, add to pan and cook, stirring constantly, until thick and bubbly.
• Set this aside.
• In a large skillet with a tight fitting lid, bring 1/2 cup water to boil on high heat.
• Add in the carrots and cauliflower, steam for 2 minutes.
• Add celery and zucchini, cover and steam for 2-3 minutes, until veggies are tender and crisp.
• If necessary, drain vegetables. Pour sauce on top. Toss gently, combining well.

Steps:

• Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour off rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.
• Grilled Teri-Beef and Teri-Chicken Sticks: A great way to make teriyaki beef or chicken when grilling is to slice the meat into thin strips before marinating. Then put on bamboo skewers and grill for 2-3 minutes per side. The meat comes out tender tasty and is easy to eat right off the stick.

Steps:

• Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
• Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
• Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.