I am making miso teriyaki salmon for Sunday’s dinner. While I made several pickles I still wanted to have some onions. Daughter Miriam is off onions, so even dishes that I would normally have add onions to I had made them without. The last bag of green onions I had bought had had large white stems (⅜+ inches thick) with very little of the green tops—perfect for grilling.
Karl’s Teriyaki Grilled Green Onions
Filed under Side Dishes
My wife and I have been watching the Netflix series Samurai Gourmet—a magical reality ode to the joys of food. When I asked what I should make for dinner Jan said, “Teriyaki Hamburger!” Looking to the series, I made something like what was served to our hero—a retired “salaryman” who is following his ronin spirit guide on a journey of discovery. I made a salad to go with this.
Karl’s Teriyaki Hamburger
Filed under Beef, Main Dishes, Sauces and Spices
Several days ago, a friend of Jan’s (Jennifer Anderson) gave her three yuzu to pass on to me. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange. It is the key ingredient in authentic Japanese ponzu sauce. Having turned this bounty into ponzu sauce it seemed clear to me that salmon teriyaki would be a good use for it. Steamed rice and pickled vegetables are the obvious go-together for a weekend Japanese meal.
Karl’s Ponzu Salmon Teriyaki
Filed under Broiling, Main Dishes, Sauces and Spices, Seafood
I was making salmon rice for lunch, but I had very little teriyaki salmon left. I decided that I would supplement the meal with some chicken wings. A simple teriyaki sauce and sometime in the oven and presto—lunch.
Karl’s Teriyaki Chicken Wings
Filed under Chicken, Main Dishes, Poultry, Sauces and Spices
Eilene is having friends over tonight and one of them is a picky eater. If it is not Vietnamese or sweet she will not like it. I would make pho, but it takes a long time to make the stock. Jan suggested that she would like chicken teriyaki.
Karl’s Barbecued Chicken Teriyaki II
Filed under Barbeque, California Fusion, Chicken, Main Dishes, Poultry
When I was leaving home as a youth, this is one of the first recipes I copied out of my mother’s card file. When Dad returned from Japan in the early ‘50s, he brought back a love of all things Japanese and many Japanese recipes. Mother was making chicken teriyaki when it was still an exotic foreign food in California. When most American families were getting hamburgers and hotdogs, we were getting chicken teriyaki and rice once a week. This is one of the comfort foods of my youth.
Karl’s Chicken Teriyaki
Filed under Barbeque, Chicken, Main Dishes, Poultry
Jan and Eilene have been on me to make meals are less heavy on the meat and starch. They want more vegetables. A simple green salad though is so boring.
Karl’s Salmon and Tofu Teriyaki
with Six Pickles
Filed under Fish, Main Dishes, Pickles, Seafood, Vegan, Vegetables, Vegetarian
Fanime is this weekend, so we have had a bunch of teenagers camped out on our living room floor. Our usual Sunday dinner got pushed to Memorial Day. Traditionally this holiday means barbecue. Jan asked for tri-tip.
Karl’s Apple Wood Smoked Teriyaki Tri-tip
Filed under Barbeque, Beef, Main Dishes, Sauces and Spices
This sauce goes well with any meat and many vegetables. If you leave out the cornstarch it is also a good marinade. This is my variation of the sauce my mother, Claudia, used in the 1950’s.
Karl’s Apple Wood Smoked Teriyaki Tri-tip
Filed under Sauces and Spices, Vegan, Vegetarian
Miriam and Chris love any kind of mushroom. I saw some fresh shitaki mushrooms while I was buying my Chrysanthemum greens. I decided that they would be perfect for barbecuing with my teriyaki sauce.
Karl’s Teriyaki Shitaki Mushrooms
Filed under Barbeque, Side Dishes, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 