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Chicken wings in “Teriyaki” sauce

For cooking you will need:

  • Chicken wings – 600 g
  • «Teriyaki» sauce TM Hokkaido Club – 200 ml
  • Sesame seeds TM Hokkaido Club – 30 g
  • Olive oil for frying – 10 g
  • Green onions for decoration – 30 g
  1. Fry cooled chicken wings in a pan for 3-4 minutes, add salt, pepper to taste.
  2. Take wings out from the pan and pour «Teriyaki» in the pan. Put on low heat and after sauce starts boiling and caramelizes, add wings and fry for 2-3 minutes.
  3. Put cooked wings on the plate and add sesame seeds.
  4. Decorate with green onions from top.

Enjoy your meal!

For cooking take the following ingredients:

  • Udon noodles TM Hokkaido Club – 300 g
  • Champignons – 300 g
  • Classic soy sauce TM Hokkaido Club – 3 table spoons
  •  «Teriyaki» soy sauce TM Hokkaido Club – 3 table spoons
  • Carrot – 2 pcs
  • Bulgarian pepper – 1 pc
  • Bean pods or young pea shoots – 100 g
  • Zucchini – 0,5 pc
  •  Salt to taste
  • Vegetable oil – 1 table spoon
  • Sesame TM Hokkaido Club – 30 g

Cooking method:

  1. Marinate mushrooms: pre-cut, pour soy sauce and leave for 15 minutes.
  2. Fry the sesame in a dry frying pan until golden.
  3. Thinly slice onions, peppers, zucchini and carrots into strips.
  4. In a wok pan or, if you don’t have one, in any deep pan, fry the mushrooms over high heat, add the sliced vegetables, stir for a few minutes until half cooked.
  5. At the same time, boil Udon noodles according to the instructions on the package, drain the water.
  6. Add “Teriyaki” sauce to the pan and stir for another couple of minutes.
  7. Add Udon to the mushrooms and vegetables in the pan, mix well.Remove from fire.Leave for another 3-4 minutes under the lid.
  8. Place the finished dish on a plate and garnish with sesame seeds.

Enjoy your meal!

For this dish you will need:

  • Pork, neck – 1,2 kg
  • Garlic – 2-3 cloves
  • Soy sauce TM Hokkaido Club – 100 ml
  • Teriyaki sauce TM Hokkaido Club – 70 ml
  • Sal and pepper – to taste
  • Spices – to taste
  1. Peel the garlic. Wash the meat under running water.
  2. Stuff the meat with garlic after cutting it into strips, rub the spices, salt and pepper thoroughly with your hands.
  3. Soak the meat thoroughly with soy sauce from all sides.
  4. Leave the meat to marinate for a couple of hours, it is best to marinate overnight or marinate and cook in the evening.
  5. Put the pork in a sleeve for baking (or baking form and cover it with a lid or foil).
  6. Heat the oven to 200 degrees and put the meat there.
  7. After an hour, open the sleeve (foil or lid), pour meat broth, and coat with Teriyaki sauce.
  8. Bake for another 30-40 minutes at a temperature of 180 degrees without a lid.

 

Enjoy your meal!

This simple recipe will help you make real tasty dish!

You will need few ingredients:

  • Teriyaki sauce TM Hokkaido Club – 50 g
  • Soy sauce TM Hokkaido Club – 70 g
  • Long grain rice – 100 g
  • Egg – 1 pc
  • Eggplant without skin (or zucchini) – 1 pc
  • Carrot – 1 pc
  • Fresh or defrosted corn – 50 g
  • Green onions – 30 g
  • Peas – 50 g
  • Sesame TM Hokkaido Club – 30 g
  1. Cut the eggplant and carrots into cubes, put them in a bowl and pour soy sauce (up to half), mix and put in the refrigerator for 30 minutes.
  2. Boil rice as per instructions. Fry sesame seeds on dry pan.
  3. Put the vegetables in the sauce into a heated pan with vegetable oil and fry over high heat for 5-7 minutes.
  4. Then add corn and peas. Pour Teriyaki sauce and cook for 3 minutes.
  5. Add hot vegetables to rice, mix well.Add the raw egg and mix again.
  6. Put all this on a plate, pour over the rest of the sauce, sprinkle with sesame seeds and green onions.
  7. If you wish, add tofu, any meat or seafood.

Enjoy your meal!

You will need ingredients as follows:

  • Pork fillet – 700 g
  • Olive oil – 30 ml
  • Ginger – 10 g
  • Garlic – 2 cloves
  • Honey – 2 table spoons
  • Lemon – 0.5 pc
  • Teriyaki sauce TM Hokkaido Club- 70 ml
  • Grounded black pepper and salt – to taste
  1. Marinate whole pork in Teriyaki sauce for 15 minutes.After that, fry in a pan until golden and send to a preheated oven to 180 degrees for 15 minutes.
  2. Finely chop the garlic;grate ginger, mix everything with olive oil.Add honey, salt and pepper.Coat the meat with this, cover with foil and bake for another 30 minutes.
  3. Cut the cooked pork and serve as a side dish or vegetables.

Enjoy your meal!

Perfect recipe for delicious lunch or dinner:

  • Buckwheat noodle Soba TM Hokkaido Club – 300 g
  • Chicken fillet – 200 g
  • Sweet pepper – 1 pc
  • Beans – 50 g
  • Olive oil – 2 tea spoons
  • Teriyaki sauce TM Hokkaido Club – 2 table spoons
  • Sweet Chili sauce TM Hokkaido Club – 2 table spoons
  1. Boil buckwheat noodles in salted water according to the instructions, not until fully cooked.
  2. Add a little olive oil to a heated pan and fry the chicken, then pour the Teriyaki sauce and continue frying.
  3. Fry sweet pepper, beans and carrots separately in olive oil over low heat;add Sweet chili sauce.
  4. Fry the sesame seeds TM Hokkaido Club on dry pan.
  5. Join all vegetables and chicken with noodles and continue to cook for 3 minutes, add a couple of drops of Teriyaki or Sweet chili.
  6. Sprinkle the finished dish with sesame seeds.

Enjoy your meal!

You will need ingredients as follows:

  • Pork (boneless tenderloin or fillet) – 1 kg
  • Fennel – 1 pc
  • Butter – 50 g
  • Cumin – 5-7 g
  • Sea salt – to taste
  • Fragrant pepper peas – 10 pcs
  • Garlic – 6 cloves
  • Teriyaki sauce TM Hokkaido Club – 80 g
  • Boiled rice or other side dish for serving
  1. Mix cumin, pepper and sea salt. Grind them.
  2. Roll a piece of pork in this mixture.Then roll it into a roll and tie it tightly with a thread.
  3. Melt the butter in a hot pan, which will later be put in the oven, and fry the pork well until golden brown.
  4. Then coat the meat with Teriyaki sauce.Place the garlic and fennel next to each other.Cover with a lid or foil and send to the oven for 1.5 hours at a temperature of 180 degrees.
  5. Serve with side dish and favorite sauces.

Enjoy your meal!

You will need products as follows:

  • Skin-on salmon fillet weighing 200-220 g – 2 pcs
  • Small fennel – 1 pc
  • Butter – 30 g
  • Lime – 1 pc
  • Garlic – 1 clove
  • Coconut milk – 200 ml
  • Teriyaki sauce TM Hokkaido Club – 50 ml

COOKING RECIPE:

Carefully clean the skin of the salmon from the scales, rinse the fish with cold water, dry with paper towels, rub with salt and pepper on both sides.

For the marinade sauce, peel the garlic and grate it. Pour the coconut milk into a zip-lock bag, add the garlic and lime zest.

Put the fish in the marinade, remove excess air from the bag and close it. Marinate from 2 hours at room temperature to 24 hours in the refrigerator.

In fennel, cut off damaged dark places and stems with greens. Cut the head lengthwise into pieces 1-1.5 cm thick. Fry in butter, salt, season with sugar and lime juice, until golden brown on both sides. Cool, cover with film and store in the refrigerator.

Before serving, preheat the oven to 170 ° C. Shake the salmon pieces from the marinade and dry them with paper towels. Prepare 2 pieces of baking paper 30×40 cm. Place fried fennel in the center of each piece, and salmon fillet on it. Lift the edge of the paper over the fish, connect and wrap 3-4 times. Then twist the open ends of the paper – you will get a “candy”. Bake in the oven for exactly 12 minutes.

For the sauce, pour all the ingredients into a saucepan, bring to a boil and cook for 2 minutes. Put the “envelopes” with fish on plates and put them on the table – let everyone carefully unfold the paper. Serve Teriyaki sauce separately.

To cook the chicken wings you will need:

  • Chicken wings – 1 kg
  • Honey – 2 table spoons
  • Unagi sauce TM Hokkaido Club – 50 ml
  • Classic soy sauce TM Hokkaido Club – 50 ml
  • Rice vinegar TM Hokkaido Club – 2 table spoons
  • Sesame oil – 1 table spoon
  • Sesame seeds TM Hokkaido Club – 30 g
  • Ginger – 20 g
  • Garlic – 1-2 cloves.
  • Grounded black pepper – to taste
  • Sea salt – to taste
  • Basil (a couple of twigs for decoration)
  1. Wash the chicken wings and split into two parts.
  2. To make the marinade, mix vinegar, oil, soy sauce and Unagi sauce, grounded black pepper and salt.
  3. Grate the garlic and ginger on a fine grater and add to the marinade.
  4. Pour the marinade over the wings and bake in semi-convection mode for 25 minutes at a temperature of 180°C.
  5. In order for the wings to get a ruddy crust on all sides, it is necessary to stir them every 7-10 minutes.After 25 min.pour the sauce into a saucepan and let the dish stand for a couple of minutes so that the fat peels flow down, which then must be drained.
  6. Evaporate the sauce on the stove until thick.
  7. Add salt and pepper if required.
  8. Before serving pour the sauce onto the wings and decorate with sesame seeds.

Enjoy your meal!

To cook the dish you will need:

  • Eel (smoked) – 100 g
  • Boiled couscous – 100 g
  • Arugula – 30 g
  • Lollo Rosso lettuce or regular lettuce – 1 pc
  • Olive oil – 15 ml
  • Unagi sauce TM Hokkaido Club – 40 ml
  • Lemon – 10 g
  • Sesame seeds TM Hokkaido Club – 10 g
  1. Thoroughly wash and cut lettuce and arugula leaves, lettuce can be torn with hands. Dry and mix in the plate.
  2. For sauce: chop the lemon finely, pour Unagi sauce and butter.
  3. Add couscous to the salad leaves, season with ready-made dressing.
  4. On top, we lay out pieces of smoked eel, which was previously fried in a hot pan for 20 seconds, so that it reveals its aroma.
  5. Sprinkle with sesame seeds.

Enjoy your meal!