Teriyaki sauce is often used to cook poultry or meat, but for some reason, few people know that you can fry and bake vegetables with it.
Even the most ordinary zucchini, eggplant and pepper acquire an extraordinary taste, turn out fragrant, rosy and all this without any extra effort.
Vegetables in Teriyaki Sauce - General Cooking Principles
Teriyaki can be bought in the store, now there is a big choice and there are no problems with this. But you can also cook it yourself. This is also not difficult, quickly and simply, just below is one of the popular recipes. The basis - soy sauce, garlic, ginger. All these ingredients are perfectly combined with vegetables.
What can be cooked with sauce:
• zucchini, pumpkin, squash;
• tomatoes;
• pepper;
• eggplants.
The list can be continued indefinitely. It is possible to include mushrooms in it, which are also wonderfully combined with teriyaki. Products are marinated in sauce, either smeared before cooking or watered after frying, baking, stewing. The technology depends on the selected recipe. Vegetables are served as a separate dish, a side dish, but sometimes cooked with poultry, meat, fish.
Recipe for simple teriyaki sauce for vegetables, fish, meat, poultry
Preparing teriyaki sauce is simple and fast; it is perfectly in the refrigerator, but it is important to keep it in a closed container or in a jar with a tight lid. Otherwise, all products will be saturated with garlic and ginger.
Ingredients
• 100 ml of soy sauce;
• spoon of honey;
• 40 grams of sugar;
• 3 cloves of garlic;
• 1.5 tsp. starch;
• 1 tbsp. l wine vinegar;
• 1 tsp. with a mountain of shredded ginger root;
• 1 spoon olive oil;
• 100 ml of water.
Cooking
1. Peel the garlic, grate or chop into small pieces, put in a bowl. Add chopped ginger. If there is no fresh root, then you can take a third of a teaspoon of dry powder.
2. Add honey. If it is thick, then put it, you do not need to melt it, anyway the sauce is cooked on the stove. 3. Fall asleep sugar mixed with starch. If this is not done, lumps may appear. Better to prevent.
4. Now wine vinegar. If not, then you can use an apple or a regular table, but the taste will change a little.
5. Dilute all this with water and soy sauce, stir, put on the stove.
6. Boil teriyaki sauce to the desired thickness, stir constantly. He must acquire the consistency of jelly.
7. Filter through a strainer. Helping with a spatula. Cool, close, refrigerate or use immediately for cooking vegetables.
Vegetables in Teriyaki Sauce in the Oven
The easiest recipe for vegetables in teriyaki sauce. The dish is cooked in the oven quickly enough, does not require much participation, if you already have ready-made sauce.
Ingredients
• 3 peppers;
• 2 zucchini;
• 2 eggplants;
• 80 g teriyaki sauce;
• 1 tbsp. l sesame.
Cooking
1. Eggplants cut into pieces of 2-3 cm, pour with ice water for 10-15 minutes. Then press.
2. The rest of all the vegetables we cut about the same. If the zucchini is young, then the skin and seeds do not need to be removed. Mix everything in a bowl, add eggplants.
3. Pour over vegetables with teriyaki sauce, stir with hands, stretch food film on the bowl, put in the fridge for an hour, let the products marinate.
4. Put the vegetables in a greased form with the sauce, put in the oven.
5. Prepare the dish at 160 degrees, you do not need to set the temperature anymore, since the teriyaki sauce can be very hot. Bake until done, check the punctured pieces for softness.
6. We shift ruddy vegetables to a dish, we pour in sesame seeds, served warm or cold, can be supplemented with fresh parsley.
Vegetables in Teriyaki sauce in a pan
To prepare such vegetables with teriyaki sauce will take time for pickling. Preferably at least two hours. In the composition there are tomatoes, choose sweaty, but ripe tomatoes. If they are soft, it will be difficult to fry.
Ingredients
• 200 g zucchini;
• 250 g tomatoes;
• 3 cloves of garlic;
• 50 ml teriyaki sauce;
• 200 grams of pepper; • 2 tbsp. l sesame oil;
• 2 tbsp. l olive oil;
• sesame seeds (1-2 tablespoons);
• greens for registration.
Cooking
1. Cut zucchini into medium sized pieces. We choose young vegetables to skin was thin, the seeds are small.
2. Peppers take out seeds, cut into large pieces, send in a bowl to the zucchini.
3. Cut the tomatoes into quarters and lay them in a bowl. If the edges have a watery seed box, it can be removed.
4. Add pre-prepared teriyaki sauce, gently mix.
5. Cover the bowl with vegetables with a lid or simply stretch the cling film. Put in two or three hours in the fridge. You can sometimes mix the vegetables, as the sauce along with the juices will flow to the bottom of the bowl.
6. Pour both types of oil into the pan, dip two cloves of garlic, fry until ruddy color, discard. Grind the third clove of garlic, throw in oil.
7. Squeeze vegetables by hand, add garlic in the pan. Fry on medium heat until soft. We interfere neatly, but not very often.
8. As soon as the vegetables are soft, you can salt them, because there is not so much salt in teriyaki, add sesame. We warm up another minute.
9. Put the dish of fragrant vegetables in a bowl, decorate with fresh herbs.
Vegetables in Teriyaki Sauce with Mushrooms
For the preparation of this dish is used potatoes, mushrooms and other vegetables. Pickling does not need anything, preparing the dish in the oven.
Ingredients
• 5 potatoes;
• 6-7 small champignons;
• 2 carrots;
• 2 bulbs;
• 10 ml of oil;
• 80 ml teriyaki sauce;
• 1 tbsp. l mayonnaise or sour cream.
Cooking
1. We clean the potatoes, cut each tuber into four parts, throw in a bowl.
2. We wash the champignons. If they are large, then we cut, like the potatoes, into four parts. Small mushrooms can be halved. If they are very small in size, then use twice as much and throw them entirely.
3. We clean the carrot, cut into slices of 4-5 millimeters, lay out the rest of the products.
4. Shred large bows onions, add to the bowl. 5. Put a spoonful of sour cream or mayonnaise, mix.
6. Lubricate the baking dish, place the vegetables with mushrooms, stretch the foil, put in the oven. Cooking in foil for half an hour, temperature 200.
7. Remove the vegetables from the oven. Spoon the sauce, pour a thin stream over the entire dish from the top, gently stir with a spatula.
8. Return to the oven, cook without foil for another 15-18 minutes. On vegetables and mushrooms should appear ruddy crust.
Vegetables in chicken teriyaki sauce (fillet)
For this dish with teriyaki sauce, chicken fillet is used. It is prepared in a skillet. If there are no small cherry tomatoes, then take 2-3 ordinary tomatoes, but the fruits should be dense, not watery.
Ingredients
• 400 g fillets;
• 50 ml of sauce;
• 2 peppers;
• 2 onions;
• 1 large carrot;
• 10 cherry tomatoes;
• 20 ml of oil;
• salad greens, dill.
Cooking
1. Cut the onion in half rings, put on a heated pan with oil, stir, begin to fry.
2. Cut or carrot into three large straws, pour out to the onion, passseye for another minute.
3. Chicken fillet also cut into strips, add to vegetables. Cook until the fillet is white on all sides.
4. Cut the Bulgarian pepper into large strips, cherry tomatoes in halves, shift, stir.
5. Cook the chicken dish for another five minutes, pour the sauce.
6. Mix, reduce the fire, cover, simmer for about four minutes.
Vegetables in grilled teriyaki sauce
For cooking such vegetables teriyaki, you can use the grill or grill. Skewers are used wooden, it is desirable to soak them in water.
Ingredients
• tomatoes;
• zucchini;
• pepper;
• eggplants;
• teriyaki sauce;
• olive oil, salt.
Cooking
1. Cut vegetables into cubes, salt them, leave for ten minutes. Slightly squeeze out excess juice, string pieces on skewers.
2. Sprinkle kebabs with olive oil, put on the grill with hot coals or on the grill. Bring to readiness.
3. Put the vegetables on plates with skewers.
4. Put the sauce in the bag, make a hole, pour the vegetables on top with a thin stream.
Vegetables in teriyaki sauce (with green beans)
Recipe for a vegetable dish with green beans. It can be fresh or frozen.
Ingredients
• 400 g of beans;
• 1 onion;
• 50 ml of sauce;
• 1 large carrot;
• 1-2 peppers;
• oil, greens.
Cooking
1. Pour water into a saucepan, add salt, boil, pour fresh or frozen beans. Boil for three minutes, drain in a colander.
2. Cut onions and carrots into strips, fry in butter, add beans and chopped peppers, cook everything together over moderate heat for about five minutes.
3. Add the sauce, you can additionally squeeze a few cloves of garlic. Stir.
4. Cooking vegetables until golden brown, constantly stirring so that nothing burns.
Vegetables in Teriyaki Sauce - Tips and Tricks
• If teriyaki sauce began to burn, and vegetables are still raw, cover the pan with a lid, set the minimum heat, let the dish stew until tender.
• If the vegetables have already been removed from the heat and they are a little raw, then the best way to bring the dish to readiness is to use a microwave.
• In the original recipe for teriyaki a lot of garlic. If you do not like its taste, you can reduce the amount or replace the garlic with onions, roasted separately in a pan.
• Spicy food lovers can add crushed pods of chili pepper or a little ground spices to the sauce, a spoonful of real Georgian adjika.
• If the vegetables are salted in advance, they will begin to release water, the sauce will be difficult to penetrate into the pieces. It is better to marinate the product first in teriyaki, and after a while, if necessary, salt a little.
