Mark Bittmans Teriyaki Sauce Recipes

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MARK BITTMAN'S TERIYAKI SAUCE



Mark Bittman's Teriyaki Sauce image

I don't like to buy my ingredients for my recipes if I can make them myself. This is a quick teriyaki recipe for chicken, pork or a dipping sauce.

Provided by budgiesntiels

Categories     Sauces

Time 7m

Yield 1 cup

Number Of Ingredients 5

1/2 cup soy sauce
1/2 cup mirin or 1/2 cup honey
1 tablespoon ginger, peeled and finely minced
1 garlic clove, minced
1/4 cup scallion, minced

Steps:

  • Combine the soy sauce and mirin in a small sauce pan.
  • Cook over medium-low heat until bubbling, about 2 minutes.
  • Turn off the heat, stir in the remaining ingredients and use immediately or cool and refrigerate for up to one day.

MARK BITTMAN'S CRUNCHY CURRIED FISH



Mark Bittman's Crunchy Curried Fish image

Make and share this Mark Bittman's Crunchy Curried Fish recipe from Food.com.

Provided by Recipe Junkie

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs skinless white fish fillets (like cod, catfish or perch)
1 tablespoon vinegar
salt
1/2 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
2 teaspoons curry powder
1/4 teaspoon cayenne pepper (optional)
peanut oil or vegetable oil (for frying)
2 cups flour
1/2 cup chopped fresh cilantro leaves (or 4 pieces for garnish)
4 lime wedges (to garnish)

Steps:

  • Heat oven to 200°F.
  • Place oven proof platter in it.
  • Toss fish with vinegar.
  • Combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet.
  • Pour at least 1/8" oil inot large nonstick skillet.
  • Turn heat to medium high.
  • Combine flour with enough warm waterto make a batter about as thick as yogurt.
  • Test oil to see if it's hot enough (a piece of flour will sizzle in it).
  • Turn heat to high.
  • Dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan.
  • Do not overcrowd.
  • Fry fish, rotating as necessary so filets brown evenly.
  • Remove fish when golden and crisp on each side for 5 to 15 minutes.
  • Keep warm on platter in oven while you cook remaining fillets.
  • Sprinkle cilantro over fish.
  • Serve with lime wedges.

Nutrition Facts : Calories 390.6, Fat 3.1, SaturatedFat 0.6, Cholesterol 114.3, Sodium 126, Carbohydrate 49.8, Fiber 2.5, Sugar 0.4, Protein 38

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Number Of Ingredients 5

3 pounds of chicken wings
1/2 cup soy sauce
1/2 cup mirin
1 tablespoon minced garlic
1 tablespoon minced ginger

Steps:

  • Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
  • While the wings cook, combine soy sauce and mirin (or 1/4 cup honey mixed with 1/4 cup water) in a small saucepan over medium heat. When it boils, turn off the heat and stir in garlic and ginger. Let cool.
  • When the wings are cooked, put them in a large bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 815 milligrams, Sugar 0 grams, TransFat 0 grams

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