Hawaiian Japanese Teriyaki Vegetables Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
• Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
• Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
• While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

Steps:

• Combine all the ingredients in a bowl and whisk together well.
• Place in glass container, cover, and let sit for at least 1 hour to incorporate the flavors.

Steps:

• Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
• Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
• Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

Steps:

• Mix soy and sugar in small sauce pan over low heat just enough to dissolve sugar. Remove from heat and add remaining ingredients.
• Let cool and store in a glass jar in refrigerator.
• A light inexpensive soy works well for this, just make sure it is real not one with caramel coloring as an ingredient. Tamari is a bit too heavy for this, though will work in a pinch.
• I use my parmesan cheese grater to grate ginger--comes out well that way.
• This is also great on noodles, tofu, vegetables, added to stir frys, besides grilled meats and burgers.

Steps:

• Drain juice from pineapple into a blender. Add soy sauce, brown sugar, garlic, onion, sesame oil and ginger. Blend until sugar is dissolved.
• Place beef and pineapple pieces in a resealable bag. Pour marinade into bag and turn to coat.
• Refrigerate for 2 to 3 hours.
• Preheat grill.
• Thread meat and pineapple pieces alternately onto skewers. Grill for about 8 to 10 minutes or until done, turning occasionally.