The term is thought to have originated in Japan around the 17th century. It is one of three cooking terms – with yakitori and sukiyaki – which are internationally well known. The common denominator in each is “yaki”, meaning “grilled.” Surprisingly enough, teriyaki sauce is believed to have originated outside of Japan.
It is believed teriyaki sauce originated in Hawaii when early Japanese immigrants settled in Hawaii and created a distinctive marinade using local products like pineapple juice, which they blended with soy sauce. Over time, the sauce most people refer to as teriyaki was born. Its ingredients are brown sugar, cornstarch, garlic, mirin (rice wine), sake, soy sauce and sugar.
A recipe using teriyaki sauce is Asian-spiced cashew-chicken piadinis. It was the 2010 Pillsbury Bake-Off Contest winner for Brett Youmans of Reading, PA. If you like Asian recipes, http://www.asianonlinerecipes.com/rss/index.php just may be to your liking.
- 1 package (6 oz) refrigerated grilled chicken breast strips or 6 oz cooked chicken breast, finely chopped
- ⅓ cup chopped green onions (about 5 medium)
- ¼ cup chopped cashews, halves and pieces
- 2 tablespoons teriyaki sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon lime juice
- 2 teaspoons finely chopped garlic
- 2 teaspoons grated gingerroot*
- 2 cups coleslaw mix (shredded cabbage and carrots)
- ⅓ cup loosely packed, chopped fresh cilantro
- 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
- 1 egg
- 1 teaspoon water
- 1 tablespoon chopped fresh cilantro, if desired
- Preheat oven to 400°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
- In 12-inch nonstick skillet, cook chopped chicken, onions, cashews, teriyaki sauce, sesame oil, lime juice, garlic and gingerroot over medium-high heat 2 to 3 minutes, stirring occasionally, until thoroughly heated.
- Stir in coleslaw mix; cook about 2 minutes or until vegetables are crisp-tender. Stir in 1/3 cup cilantro. Cool completely, about 15 minutes.
- Unroll pizza crust dough. Starting at center, press dough into 16x12-inch rectangle. Cut rectangle into 12 (4-inch) squares (3 rows lengthwise and 4 rows crosswise).
- Working with 1 dough square at a time, spoon slightly less than ¼ cup chicken mixture onto center. Fold 1 corner of square over filling; bring opposite corner over first corner, tucking under roll to seal. Leave other ends open. Place on cookie sheet.
- In small bowl, beat egg and water until well blended; lightly brush over piadinis.
- Bake 9 to 11 minutes or until golden brown.
- Remove from cookie sheets to cooling racks.
- Garnish each piadini with 1/4 teaspoon cilantro. Serve warm.
*Refrigerated ground fresh ginger in a tube or jar can be substituted for the fresh gingerroot.