This is a fantastic Teriyaki Sauce recipe. I’ve taken my knowledge and experience from my professional Asian American training and brought you something that you’re really going to love. Usually I show you recipes that you can dumb down a bit to keep it simple, and you can do that with this if you prefer, but I highly recommend you add every ingredient I’ve listed down below so you can share in the excitement I have when ever I make an Asian dish using Teriyaki. It’s bold and full of flavor yet not overpowering and with this perfect balance you can make it thin or reduce it down to make a thicker sauce.
In case you don’t know, my Mongolian Beef recipe is #1 on YouTube and it’s very similar to this Teriyaki Sauce recipe. In fact, I often get comments on m video from people that claim it’s just Teriyaki Beef but that’s not true. True Teriyaki has Mirin and Sake in it and those two ingredients aren’t in my Mongolian Beef recipe. That’s like saying Ketchup is just Cocktail Sauce even though it needs horseradish to make it so. The truth is there are a hundred different Asian recipes that have a combination of many of these same ingredients but they all vary, quite a bit, from one another in flavor. It just depends on the amounts you add of each ingredient and different tweaks here and there. Restaurant Sauces, however, always go big and bold and they don’t have to worry about preservatives. Bottled sauces do and it changes the dynamics tremendously. That’s why it’s hard to find a real good Teriyaki Sauce in a bottle. I would recommend that you go for the thicker sauces if you’re going to buy one, however. They’re usually the best all around.
I always describe Dragon Fruit as, “The Cookies and Cream” fruit, though, it has the texture of a Kiwi, it looks just like ice cream when you split them open. They grow like flowers on Cacti plants in Mexico and are known as Pitaya or Pitahaya. They are also cultivated in Southeast Asia, the United States, Israel, Australia, Cyprus and the Canary Islands.
Where to find Dragon Fruit
I found Dragon Fruit at my local Oriental Market. I bought the last two they had and I paid $1.98 a pound. I think, between the two, they weighed about 1 1/2 pounds is all. So they really didn’t cost me that much. But people have told me that these can be ridiculously priced in standard grocery markets. I’ve heard upwards of even $8 dollars a piece; which is crazy but if you can find them at lower price, I highly recommend you try one. I like to squeeze lime juice over the top of mine. So if you find them, pic up a lime or two for a little extra seasoning because the Dragon fruit tastes like a mild Kiwi.
Other Recipes like Dragon Fruit
I’ve got a ton of Asian food recipes if you search the categories panel under Chinese or Japanese Food. I’ve also got a few fruits and vegetable videos listed here that you might be interested in, like my, How to cut a Pineapple, Japanese Cold Cucumber and my How to cook an Artichoke. Other than that, thanks for watching and I hope you enjoy this Dragon Fruit Video.
This Extra Crispy Fried Frog Legs recipe is awesome, sleek and, yes, SEXY! I put together a marinade and breading that would make any finger licking fried chicken fan go Goo-goo for Frog Legs. So if you’ve never tried frog legs or you’re a die hard fan, this Recipe is for you because this is the absolute best way to have them. Just look at this pic straight out of the fryer and try not to drool.
Frog Legs in Restaurants
My personal experience with Frog Legs has been, up close and personal, in the South, where all good things seem to get bigger, better and bolder with egos and good old fashioned Southern Hospitality(which is amazing by the way). Frog Legs are on the menus at many of the localized restaurants, including Chinese Buffets. So I’ve had my fair share of recipes out there and I have learned a lot about what folks expect them to taste like. So trust this recipe, because, I think you’re really going to enjoy it!