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 unusual taste, are aromatic, ruddy and all this without extra effort.
Teriyaki vegetables - general cooking principles
Teriyaki can be bought in the store, now there is a large selection and there are no problems with this. But you can also cook it yourself. It is also not difficult, quick and easy, just below there is one of the popular recipes. Basis - soy sauce, garlic, ginger. All these ingredients go well with vegetables.
What can be cooked with sauce:
• zucchini, pumpkin, squash;
• tomatoes;
• pepper;
• eggplant.
The list goes on and on. You can also include mushrooms in it, which also mix wonderfully with teriyaki. Products are pickled in sauce, or lubricated before cooking, or watered after frying, baking, stewing. Technology depends on the recipe selected. Vegetables are served as an independent dish, a side dish, but sometimes they are cooked together with poultry, meat, fish.
Teriyaki simple sauce recipe for vegetables, fish, meat, poultry
Teriyaki sauce is prepared simply and quickly. It perfectly stands 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 are saturated with the aroma of garlic and ginger.
Ingredients
• 100 ml of soy sauce;
• a 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 crushed ginger root;
• 1 spoon of 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 on, you do not need to melt it, anyway the sauce is cooked on the stove.
3. Pour granulated sugar with starch. If this is not done, lumps may appear. Better to prevent.
4. Now wine vinegar. If it is not, then you can use apple or 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 density, stir constantly. He must acquire the consistency of jelly.
7. Filter through a strainer. We help with a spatula. Cool, close, put in the refrigerator or use immediately for cooking vegetables.
Oven vegetables in teriyaki sauce
The easiest recipe for vegetables in teriyaki sauce. The dish is cooked in the oven quickly enough, does not require much participation if there is already a ready-made sauce.
Ingredients
• 3 peppers;
• 2 zucchini;
• 2 eggplants;
• 80 g teriyaki sauce;
• 1 tbsp. l sesame seeds.
Cooking
1. We cut the eggplant in pieces of 2-3 cm, pour ice water for 10-15 minutes. Then wring.
2. The rest of the vegetables are cut approximately the same. If the zucchini is young, then the skin and seeds do not need to be removed. Mix everything in a bowl, add eggplant.
3. Pour the vegetables with teriyaki sauce, stir with your hands, pull the plastic wrap on a bowl, put in the refrigerator for an hour, let the food marinate.
4. Put the vegetables in a greased form with the sauce, put in the oven.
5. We cook the dish at 160 degrees, you do not need to set the temperature anymore, since teriyaki sauce can burn very much. Bake until tender, check the slices with a puncture for softness.
6. Transfer the rosy vegetables to the dish, cover with sesame seeds, serve warm or cold, can be supplemented with fresh parsley.
Vegetables in Teriyaki sauce in a pan
To prepare such vegetables with teriyaki sauce, it takes time to marinate. Preferably at least two hours. The composition contains tomatoes, choose sweaty but ripe tomatoes. If they are soft, then frying will be difficult.
Ingredients
• 200 g zucchini;
• 250 g of tomatoes;
• 3 cloves of garlic;
• 50 ml teriyaki sauce;
• 200 g of pepper;
• 2 tbsp. l sesame oil;
• 2 tbsp. l olive oil;
• sesame seeds (1-2 tbsp. L.);
• greens for decoration.
Cooking
1. Cut the zucchini into medium sized pieces. We select young vegetables so that the skin is thin, the seeds are small.
2. We take out the seeds from the peppers, cut into large pieces, send in a bowl to the zucchini.
3. Cut the tomatoes in quarters, also spread in a bowl. If there is a watery seed box at the edges, it can be taken out.
4. Add pre-prepared teriyaki sauce, mix gently.
5. We cover the bowl with vegetables with a lid or just pull the plastic wrap. We put it in the refrigerator for two or three hours. You can sometimes mix vegetables, as the sauce along with the juices will drain to the bottom of the bowl.
6. Pour both types of oil into a frying pan, lower two cloves of garlic, fry until rosy, discard. We chop the third clove of garlic, we throw in oil.
7. Squeeze the vegetables with our hands, add to the pan, following the garlic. Fry over medium heat until soft. We interfere neatly, but not very often.
8. Once the vegetables are soft, you can add them, since teriyaki does not have much salt, add sesame seeds. Warm up another minute.
9. Put the dish of aromatic vegetables in a bowl, decorate with fresh herbs.
Teriyaki vegetables with mushrooms
To prepare this dish, potatoes, mushrooms and other vegetables are used. You do not need to marinate, preparing a meal in the oven.
Ingredients
• 5 potatoes;
• 6-7 small champignons;
• 2 carrots;
• 2 onions;
• 10 ml of oil;
• 80 ml teriyaki sauce;
• 1 tbsp. l mayonnaise or sour cream.
Cooking
1. Peel the potatoes, cut each tuber into four parts, drop them into a bowl.
2. Rinse the mushrooms. If they are large, then we cut, like potatoes, into four parts. Small mushrooms can be cut in half. If they are very small in size, then we use twice as much and throw the whole thing.
3. Peel the carrots, cut into circles of 4-5 mm, spread to the rest of the products.
4. Shred the onion with large rings, add to the bowl.
5. Spread a spoon of sour cream or mayonnaise, mix.
6. Lubricate the baking dish, put vegetables with mushrooms, stretch the foil, put in the oven. Cook under the foil for half an hour, temperature 200.
7. Remove the vegetables from the oven. Pour the sauce with a spoon, pour a thin stream of the whole dish on top, gently stir with a spatula.
8. Return to the oven, cook without foil for another 15-18 minutes. On vegetables and mushrooms, a brown crust should appear.
Vegetables in teriyaki sauce with chicken (fillet)
Chicken fillet is used for this dish with teriyaki sauce. It is cooked in a pan. If there are no small cherry tomatoes, then take 2-3 ordinary tomatoes, but the fruits should be dense, not watery.
Ingredients
• 400 g fillet;
• 50 ml of sauce;
• 2 peppers;
• 2 onion heads;
• 1 large carrot;
• 10 cherry tomatoes;
• 20 ml of oil;
• greens of lettuce, dill.
Cooking
1. Cut the onions in half rings, put on a heated frying pan with butter, stir, start frying.
2. Cut or carrots with three large strips, pour to the onion, passé for another minute.
3. Chicken fillet is also cut into strips, add to vegetables. Cook until the fillet is white on all sides.
4. Cut bell pepper into large strips, cherry tomatoes in half, shift, stir.
5. Cook the chicken dish for another five minutes, pour the sauce.
6. Stir, reduce heat, cover, simmer for about four minutes.
Grilled Teriyaki Vegetables
To prepare such teriyaki vegetables, you can use the grill or grill. Wooden skewers are used, it is advisable to soak them in water.
Ingredients
• tomatoes;
• zucchini;
• pepper;
• eggplant;
• teriyaki sauce;
• olive oil, salt.
Cooking
1. Cut vegetables into cubes, add salt, leave for ten minutes. Squeeze out excess juice slightly, string pieces on skewers.
2. Sprinkle kebabs with olive oil, put on a barbecue with hot coals or on the grill. Bring to readiness.
3. Put vegetables on plates with skewers.
4. Put the sauce in a bag, make a hole, pour vegetables on top with a thin stream.
Teriyaki vegetables (with green beans)
Recipe for a vegetable dish with green beans. It can be fresh or frozen.
Ingredients
• 400 g of beans;
• 1 onion head;
• 50 ml of sauce;
• 1 large carrot;
• 1-2 peppers;
• oil, greens.
Cooking
1. Pour water into a saucepan, salt, boil, pour fresh or frozen beans. Boil for three minutes, put in a colander.
2. Onion and carrot, cut into strips, fry in oil, add beans and chopped pepper, cook all together on moderate heat for about five minutes.
3. Add the sauce, you can additionally squeeze a few cloves of garlic. Mix.
4. Cook the vegetables until golden brown, stir constantly so that nothing burns.
Teriyaki vegetables - tips and tricks
• If the teriyaki sauce has started to burn, and the vegetables are still raw, cover the pan with a lid, set a minimum heat, let the dish stew until cooked.
• If the vegetables have already been removed from the fire, and they turned out to be a little raw, then the best way to bring the dish to readiness is to use a microwave.
• The original teriyaki recipe has a lot of garlic. If you do not like its taste, then you can reduce the number or replace the garlic with onions, fried separately in a pan.
• Spicy food lovers can add chopped pod of chili pepper or a little ground spices, a spoonful of real Georgian adjika to the sauce.
• If the vegetables are salted in advance, then they will start to release water, it will be difficult for the sauce to penetrate into pieces. It is better to pickle the product first in teriyaki, and after a while, if necessary, add a little salt.
