There's no aroma more irresistibly mouthwatering than the smell of teriyaki sizzling on the grill. This is especially true in Hawaii, where the fragrance of teriyaki combined with the joys of surf, sand and sunshine, makes appetites ravenous.
Kikkoman created the first widely available bottled teriyaki sauce. It captures the authentic flavors of Hawaii, which, in turn, was inspired by the original teriyaki flavor of Japan. Today, Kikkoman produces various teriyaki products to meet every teriyaki need.
Whether you choose bottled teriyaki marinades or make your own marinades with traditionally brewed soy sauce, you'll find that marinating adds flavor and helps to tenderize less tender cuts of meat. Typically, a marinade includes an acid for tenderizing such as wine, vinegar or lemon, combined with herbs, seasonings and an oil.
If it's a simple and familiar flavor you crave for your marinade, look no further than Kikkoman for a variety of marinade recipes to try.
When the weather is dreary outside, look no further than your kitchen to re-create those enticing aromas and flavors associated with summer grilling.
is a convenient technique that browns and crisps foods by cooking them under high heat in the oven to simulate the style of backyard cooking. Follow marinating instructions for outdoor grilling of meats, poultry and vegetables before broiling.
provide the flavors and appearance of grilling without the fuss of lighting the coals. With a variety of models and styles available, these appliances have become an essential tool to many cooks. Follow the instructions provided with your indoor grill.
|Marinate meats in large, plastic food storage bags.|
|Press air out of the bag, getting marinade closer to meat, for better penetration.|
|Turn over bag occasionally during marinating for more even flavor penetration.|
|Refrigerate meats when marinating longer than 30 minutes.|
|After marinating meats, discard marinade. Do not reuse.|
|Trim excess fat from meat to prevent flare-ups while grilling.|
|If using charcoal, prepare coals during the last 30 minutes of marinating meats so grill is ready for cooking.|
|Soak bamboo skewers (for shish kabobs) in water 30 minutes before using to prevent burning.|
|Leave small space between meat and vegetables on kabobs for more even cooking.|
If you are using a charcoal grill and don't know when the coals are hot enough, hold your hand, palm side down over coals at the same height that the food will be cooked and count the number of seconds you can keep your hand there.
To gauge coal temperature:
|Two seconds means coals are hot.|
|Three seconds means coals are medium-hot|
|Four seconds means coals are medium.|