TERIYAKI SALMON PARCELS RECIPE | BBC GOOD FOOD
These easy steamed fish parcels with Japanese seasoning are an ideal way to get kids in the kitchen
Provided by Barney Desmazery
Categories Main course
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- KIDS: The writing in bold is for you. ADULTS: The rest is for you. Make the sauce and marinade. In a small bowl, whisk together the soy, honey, garlic and mirin and set aside.
- Cut out some squares of foil. Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.
- Fill your parcels. Place a couple of broccoli stems on each one, then sit a salmon fillet on top and scatter over the ginger.
- Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, if you like.
- Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.
- Cook the parcels. Heat oven to 200C/180C fan/gas 6. Get your child to place the parcels in the oven for 15-20 mins, but ensure an adult removes them, then leave to stand for a few mins. Serve each parcel on a plate and let each person open it themselves. Serve with spring onions and sesame seeds for scattering over, and some rice on the side.
Nutrition Facts : Calories 243 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 24 grams protein, SodiumContent 1 milligram of sodium
CHICKEN TERIYAKI – INSTANT POT RECIPES
Why use bottled teriyaki sauce when it’s so easy to make your own with all the “chicken goodness” in the pot from the meat thawing and cooking? Teriyaki is usually grilled, of course. To make a successful version of teriyaki in the pot, it’s best to cook the chicken in the aromatic sauce, then boil that sauce down to a thick glaze to use as a coating for the meat. Think of its final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot as it cooks down because the sugars can start to burn.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Prep Time 5 minutes
Cook Time 45 minutes
Yield 6 people
Number Of Ingredients 7
Steps:
- Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
- When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
- Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
- Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.
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TERIYAKI SAUCE RECIPE - FOOD NETWORK
Make your own Teriyaki Sauce recipe for your favorite Asian-style dishes, using Food Network's blend of soy sauce, rice wine, brown sugar, garlic and ginger.
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- To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.
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TERIYAKI SALMON PARCELS RECIPE | BBC GOOD FOOD
These easy steamed fish parcels with Japanese seasoning are an ideal way to get kids in the kitchen
From bbcgoodfood.com
Total Time 35 minutes
Category Main course
Cuisine Japanese
Calories 243 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Main course
Cuisine Japanese
Calories 243 calories per serving
- Cook the parcels. Heat oven to 200C/180C fan/gas 6. Get your child to place the parcels in the oven for 15-20 mins, but ensure an adult removes them, then leave to stand for a few mins. Serve each parcel on a plate and let each person open it themselves. Serve with spring onions and sesame seeds for scattering over, and some rice on the side.
See details
CHICKEN TERIYAKI – INSTANT POT RECIPES
Why use bottled teriyaki sauce when it’s so easy to make your own with all
the “chicken goodness” in the pot from the meat thawing and cooking?
Teriyaki is usually grilled, of course. To make a successful version of teriyaki
in the pot, it’s best to cook the chicken in the aromatic sauce, then boil that
sauce down to a thick glaze to use as a coating for the meat. Think of its
final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot
as it cooks down because the sugars can start to burn.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.
See details
TERIYAKI SAUCE RECIPE - FOOD NETWORK
Make your own Teriyaki Sauce recipe for your favorite Asian-style dishes, using Food Network's blend of soy sauce, rice wine, brown sugar, garlic and ginger.
From foodnetwork.com
Reviews 4.4
Total Time 10 minutes
Category condiment
Cuisine asian
From foodnetwork.com
Reviews 4.4
Total Time 10 minutes
Category condiment
Cuisine asian
- To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.
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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
From tasteofhome.com
Reviews 5
Total Time 07 hours 30 minutes
Category Dinner
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Calories 494 calories per serving
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- 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.
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