If you’re anything like most people, you have a bottle of teriyaki sauce that’s been sitting in your fridge for… forever? It tends to last a long time when the only thing you use it for is to top Chinese takeout and create the occasional marinade.
It’s time to buy a new bottle or two, though. These five recipes are just a start to how much you can do with this diverse ingredient.
Ramen salad with teriyaki dressing
(For the salad)
- 16 ounces coleslaw mix
- 1 cup matchstick carrots
- 1 cup diced cucumber
- 6 ounces Ramen noodles
- 1 (11-ounce) can mandarins, save drained juice
- 1/2 cup cooked and shelled edamame
- 1/4 cup diced green onions
- 1/4 cup sliced almonds
- 1 teaspoon sesame seeds
(For the teriyaki salad dressing)
- 1/3 cup Kikkoman Teriyaki Sauce
- 1/3 cup rice wine vinegar
- 2 tablespoons mandarin juice
- 1/2 cup sesame oil
- In a large bowl, add all of the ingredients for the salad, then set aside.
- In a small bowl, mix all of the ingredients for the teriyaki salad dressing.
- Pour dressing over salad and mix well.
- Serve immediately.
Next: Grilled salmon teriyaki
This post was sponsored by Kikkoman.