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Teri Yaki

Teriyaki.

Isn’t that the stuff in the bottle that you find next to the soy sauce? Well, kinda. For many years that was the only definition of the word that I knew. In reality, teriyaki describes a method of cooking with a specific set of ingredients. According to the Kikkoman Corporation glossary (and what other source is better for an American to think they are talking about with Japanese cooking):

” ‘teriyaki’ is used to refer to meat or fish that has been grilled on skewers or pan-broiled, flavored either by marinating or basting with teriyaki sauce, a rich, tasty blend of soy sauce, mirin, sake and sugar.”

While I will often use the bottled stuff, I will equally as often make my own. The recipe below uses a more traditional set of ingredients (soy, mirin and sugar). I will often use an alternative of soy, brown sugar and pineapple juice. In fact, I added some of the pineapple juice to the sauce below.

Teriyaki Pork Medallions

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I love the both the colors in this picture and the tastes of this dish.

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The ingredients for the Pineapple Salsa are here too.

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Make the salsa and let the flavors mix.

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The homemade teriyaki sauce.

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Frying the pork.

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Reduce the teriyaki.

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All together.

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The asparagus helps balance the sweetness of the pineapple.

Teriyaki Pork Medallions

prep 5 minutes ∙ cook 11 minutes ∙ makes 4 servings (serving size: 3 ounces pork, 1 tablespoon sauce, and 1/3 cup pineapple salsa) ∙ difficulty Easy ∙ source Find.myrecipes.com

INGREDIENTS

  • 6 tablespoons mirin (sweet rice wine)
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon dark sesame oil
  • 1 (1-pound) pork tenderloin
  • Cooking spray
  • Pineapple Salsa

DIRECTIONS

1. Combine first 4 ingredients, stirring with a whisk.

2. Cut pork crosswise into 8 pieces. Place pork pieces between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet.

3. Heat a large nonstick skillet over medium-high heat. Coat pork generously with cooking spray; add to pan. Cook 3 minutes on each side or until done. Remove pork from pan; place on a serving platter. Add mirin mixture to pan. Cook 2 minutes or until mixture thickens slightly.

4. Return pork and accumulated juices to pan. Cook 2 minutes, turning pork to coat. Serve pork with sauce and Pineapple Salsa.

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Categories: Fruit 2, Japanese, Low Carb, Main Dish 3, Pork2, Recipes, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Teri Yaki”

  1. October 9, 2014 at 11:06 am #

    My Japanese friend Chiharu shared her teriyaki recipe with me and I’ve never looked back!: http://www.charlesprogers.com/blogs/archives/7704

    Like

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