Beef Teriyaki Recipe:
I love sharing my friend’s recipes with you and today, I ‘m very happy to share Nami from Just One Cookbook and her delicious Beef Teriyaki Recipe!
Hi, everyone! I’m Nami from Just One Cookbook, a blog where I share quick and easy Japanese recipes. I’ve been asked to guest blog about Japanese food today and thank you, Chef Dennis, for having me on your wonderful site!
If you are a regular reader of A Culinary Journey with Chef Dennis, you already know he is an amazing cook as well as a very dedicated food blogger (hello, he’s a “chef”!). He shares delicious recipes, builds a great network and community among food bloggers and fans, and sincerely helps out fellow bloggers like me by sharing his useful knowledge in Ask Chef Dennis segment on his blog. I highly admire his generosity and dedication and all of us are easily drawn by his charm. So now you know how happy I was to be invited here.
When you think about Japanese food, you probably first think about sushi, Tempura and maybe Chicken or Beef Teriyaki. Well, if you come to my website, you will probably see Japanese food that you might not have seen or heard of before. The food the Japanese eat at home is quite different from the food you see on a menu in Japanese restaurants here in theUS. I thought about sharing a more traditional Japanese recipe, but then I changed my mind. I think I should share a recipe that is familiar to most but people may not realize how easy it is to prepare.
The recipe I will share toady is Beef Teriyaki. Beef Teriyaki is actually more popular in the US and in other parts of the world than in Japan. Teriyaki is a cooking technique: “teri” means luster and “yaki” means cooking/grilling.
For this type of cooking/preparation, fish is mostly common used ingredient in Japan but chicken, pork, hamburger steak, and meatballs are other ingredients that we use as well. Japanese McDonald’s, for example, sells Teriyaki Mac Burger and it’s pretty good and I am hoping they will introduce it to the US one day.
You can purchase pre-made Teriyaki Sauce in American supermarkets; however, it actually tastes very different from what we make in Japan. The traditional Japanese sauce is made of soy sauce, sake, mirin, sugar, and often with ginger. Mirin is one of the important ingredients for Teriyaki sauce but if you can’t find it, you can replace it with sugar or honey.
Now let’s get ready to cook Beef Teriyaki!
- 2 Wagyu Style Beef Rib Eye for Steaks I used Snake River Farms American Kobe Beef
- 1/2 tsp . corn starch optional
- 1 tsp . water optional
- 1/2 Tbsp . roasted sesame seeds
- 1 Green onion
- Teriyaki Sauce
- 4 Tbsp . soy sauce
- 4 Tbsp . sake
- 4 Tbsp . mirin
- 1/2 Tbsp . ginger juice
- 2 tsp . sugar
- In a bowl, combine all the ingredients for Teriyaki Sauce and mix well.
- Trim off extra fat from the steaks and put them in a Ziploc bag. Add 4 Tbsp. of the marinade in the bag. Tightly sealed up and keep in the fridge for 30 minutes.
- Normally in Japan, Teriyaki Sauce is thin but American Teriyaki Sauce is always thick. If you prefer thick Teriyaki Sauce, combine corn starch and water and whisk well in a small bowl.
- Bring the Teriyaki Sauce to a boil in a frying pan to evaporate alcohol (sake) for 15 seconds. If you prefer thick sauce, remove from heat and set aside.
- For thick sauce, stir in the corn starch mix to the sauce and whisk all together so that the corn starch mix will blend in with the sauce well. Remove from heat and set aside.
- In a cast iron skillet or another frying pan, heat oil on medium high heat. When the pan is hot, remove the steaks from the marinade and pat dry with a paper towel before cooking to prevent steaming.
- Sear the meat for 2 minutes on one side, then 1.5 minutes on the other side. That’s for medium-rare/medium for ½ inch thick steaks we had today.
- Pour 2 Tbsp. of Teriyaki Sauce over each steak. The sauce gets bubbly and gives nice glaze over the steaks.
- Remove the steaks from the pan to a plate before the sauce starts to burn. Let the steaks rest to allow succulent juices to distribute for 5-10 minutes before slicing.
- In Japan it’s not unusual to serve steaks with chopsticks. We eat steaks along with a bowl of rice. If you plan to serve in Japanese style, carefully slice the steaks into thin pieces.
- I sprinkle a little bit of roasted sesame seeds and chopped green onions on top of the steak for decoration. Serve the leftover Teriyaki Sauce on the table for extra drizzle.
Wonderful recipe! I miss the wide variety of Japanese foods (I’ve been twice) – I’ll have to check out the cookbook!
Have fun at the festival, I wish I could go!
I am amazed by both of you…your cooking styles, your blogging and the way you support others. I admire you and am inspired by you. This sounds wonderful and is beautiful, as always, Nami!
Oh my goodness, Beef Teriyaki is one of our family favorites! I was just thinking of making it this weekend. Your photos and recipe just sealed the deal…definitely cooking it for the family, and will try this recipe. Thanks for sharing, Nami! Great post, Chef Dennis!
Nami – this is AMAZING! I love Teriyaki and I completely agree with you….the stuff you make at home is SO much better! What a GREAT guest post and your recipe choice was perfect! BRAVO!
Hi Chef Dennis! Thanks a zillion for featuring my friend, Nami. She’s MADE of awesome and one of the nicest bloggers around!
Hasn’t it just flown by? It’s crazy right? Hope you are doing well, my friend!
Nami what a great post and so informative. I love teriyaki and enjoy making it rather than purchasing the bottled kind. Your recipe sounds fantastic. I will be sure to save this reciPe for the next time I make it. Thanks for sharing.
Yay, Nami! I love this recipe that she has shared with us. I love beef teriyaki, but I have never made it myself! The recipe seems very doable! Hope you have a safe and fun trip, Chef Dennis!
Oh Yay a teriyaki recipe! I was wondering when are you going to make this the authentic way, so I don’t have to purchase the bottle sauce anymore! I am going to check out Chef Dennis’s blog now!
I LOVE Nami’s blog and she is one of the sweetest persons I know!!!!! <3 Great pick for this week's guest Chef Dennis!!! 🙂
This beef teriyaki sounds delicious! I will have to try it… I am already drooling!!!
Nami,,,this is Great recipe,I love teriyaki on meat dishes,looks so Delicious,,,I will mark this recipe for sure,thanks for sharing.
chef denis,have a safe trip and have fun at foodbuzz Festival !!
I love Nami’s site and have been following for a while now. Delicious recipes almost every day.
Nami, I love teriyaki beef but must try your recipe. Teriyaki macburger? Och, heard it all now. Whatever next? Would much prefer your version at any time. Lovely tempting photos as always!
Dennis, great to see Nami here – I love her work and she’s one of the most genuinely lovely bloggers I know and proud to be her friend. Have fun at the Foodbuzz festival. You’re so lucky to be in the US!
This is a delicious teriyaki recipe. The photos are very tempting! Thank you Chef Dennis and Nami for this wonderful recipe and post. Have a great weekend 🙂
Nami, great guest post! This beef teriyaki looks mouth watering!!!
That beef looks amazing and the recipe is not as complicated as I thought it might be. Thanks Chef for inviting Nami. Just One Cookbook is one of my favorite blogs.
This does look like an amazing dish-I will pop on over to Nami’s site and take a look further into her posts. Great guest post-yum!
Sounds like you are rushing around, but hopefully you will get some down time squeezed in to relax a bit. There is no doubt that the festival will be enjoyable!
I love Nami’s blog, her recipes and pictures…! It’s great to see one of her recipes in another great food blog :D)!
Nami that sounds delicious! But what does Wagyu style beef mean? And Chef – have a safe flight and a great time. We can’t wait to hear all about it when you get back!
Wagyu’s literal translation is “Japanese Beef (wa-gyu)” and refers to several breeds of cattle and it’s famous for well marbling of the meat. You might have heard of Kobe beef, and that’s just one of breeds from Kobe (city near Osaka). Wagyu meat is known for their naturally rich flavor, juiciness, and tenderness. Therefore it’s considered one of the best tasting beef around the world. In the US, you can find American Style Kobe Beef, which is the Japanese wagyu cattle bred with Angus cattle. The 100% japanese beef is too fatty for American taste. Thanks for asking! 🙂
Great looking teriyaki beef! I’ve made something similar with flank steak, but I love the idea of using a good ribeye steak.
I love Nami’s blog, so I grinned big when I saw her name on your post today. This looks fantastic!
Great guest post!!! This looks delicious. Have fun at the conference, I can’t wait to hear all about it.
I’m so glad that I’m here!
Chef Dennis i think that the “You’ll also find a warm and friendly place where you’ll be treated like one of the family.” Is the best way to describe Namis Just One Cookbook.. that is so true!
Have a great weekend and have fun at 3rd Annual Foodbuzz Festival.
Well now it’s time for me to explore this blog!
Nami, as always, you have made my mouth water! I made your orange teriyaki for Halloween and I’m definitely going to try this version. Thank you, Chef Dennis, for featuring such a gem of a blogger!
Thank you so much for having me on your wonderful blog, Chef Dennis! I’m so happy to hear everyone’s kind comments here. Thank you so much! Please ask if you have any question about the recipe – I’ll be happy to answer. 🙂
This looks amazing! I was just talking with my boyfriend about teriyaki and how we should have it this weekend. I am SO craving it now!
I am so glad to see Nami on your site. I adore Nami and a big fan of Just one Cookbook. She is very sweet person and so very talented too.
Nami your recipe is a winner and yes, got to agree with Chef D. Those photos do make me hungry! 🙂
Chef Dennis, wishing you an awesome time at the festival!
Gorgeous and delicious!
Nami I just love that you are posting here! My husband will swoon over this dish! Perhaps I will surprise him with it this week! Dennis thank you for having Nami. And have fun at the festival!
Dennis, thanks for sharing one of my favorite bloggers with all your readers! And have a great time at the Foodbuzz Festival…wish I could join you!
Nami, if I just had some ginger, I’d be making a teriyaki version of our steaks for dinner tonight! It sounds simply delicious and will be on our menu soon. Have a wonderful weekend! xo
Wonderful and mouth-watering guest post, Chef Dennis! Nami always has very beautiful photos and she is really really a very sweet and amazing friend! 😀
Nami, now I know why there’re the watery types and thickened types of teriyaki sauce in stores. I shall make my own traditional teriyaki sauce from now on, so that I don’t have to buy such a big bottle but always ended up using only half. 😛
Have an enjoyable weekend to both of you! 😉
Chef Dennis- I hope you a blast at the festival. I cannot wait to hear all about it.
Nami- This is a lovely recipe. This one is getting bookmarked so I can make it. Love it! It’s always a pleasure to spend time with you.
I really love Nami’s site. Just One Cookbook has beautiful photography and a lovely variety of recipes that I wouldn’t normally consider making. And what a great week to feature her! Her birthday week! Great pick Chef!
I love Nami’s recipes, but this one is my favorite, sure will give it a try.
Many many thanks for chef Dennis for all his recipes and dedications. Great guest post.
This is one of the best looking dishes I have ever seen along my culinary journey…cannot wait to try it…
Congratulations to you both!
This looks so delicious! I love teriyaki! 🙂
I was so excited when I saw Nami was this week’s guest post! I absolutely love her and her blog! I love how simple this recipe is, I can’t wait to try it! Another great blogger as a guest post, Chef!
Teriyaki is a favorite of mine — beef, chicken, fish. And Nami’s sauce is so easy to make . All lovely photos, too — the step-by-step and the big finish! Lovely, Nami! Thanks, Chef!)
Dennis, I hope you have the time of your life in San Francisco! Good Luck on those possible awards! Can’t wait to hear all about it. Nami, what a great recipe! I love your tutorial and your explanations as well ….”luster grilling” …..beautiful!
I rarely eat beef, but beef teriyaki is one of my fav beef dishes
Tq nami fr sharing the recipe & story , as u know Im one of ur big fan 😉
and tq chef dennis fr letting nami do the guess post today…
loves the pic, story and recipe!! 😉
another inspiring guest post….just fantastic