Beef Teriyaki Recipe ビーフ照り焼き

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Beef Teriyaki Recipe |

It’s hard to believe we only have 2 more months left in 2011.  I feel like I started blogging just a few months ago but it’s been already 10 months since I first started this blogging journey.  Time flies.  I hope everyone is enjoying the autumn weather and excited about upcoming holiday seasons.

Today I’m guest posting at A Culinary Journey with Chef Dennis.  Chef Dennis is an amazing cook (he’s a “chef”!) as well as a very dedicated food blogger.  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 to his blog!

Beef Teriyaki III

Today’s recipe 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.

Please click HERE to continue reading.  Have a great weekend everyone!  See you next Monday!

Beef Teriyaki IIII

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Beef Teriyaki
Prep time
Cook time
Total time
Serves: 2
  • 2 Wagyu Style Beef Rib Eye for Steaks (I used Snake River Farms American Kobe Beef)
  • ½ tsp. corn starch (optional)
  • 1 tsp. water (optional)
  • ½ Tbsp. roasted sesame seeds
  • 1 Green onion
Teriyaki Sauce
  1. In a bowl, combine all the ingredients for Teriyaki Sauce and mix well.
  2. 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.
  3. 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.
  4. For Teriyaki sauce, bring the Teriyaki Sauce to a boil in a frying pan to evaporate alcohol (sake) for 15 seconds. If you prefer thin sauce, remove from heat and set aside.
  5. 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.
  6. Before cooking the meat, make sure the meat is at room temperature. In a cast iron skillet or a 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.
  7. 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.
  8. Pour 2 Tbsp. of Teriyaki Sauce over each steak. The sauce gets bubbly and gives nice glaze over the steaks.
  9. 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.
  10. 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.
  11. 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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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  1. YAY! You are MADE of awesome….I can’t tell you how excited I am that you’re guest posting for Chef Dennis! I’m off to check it out!

  2. 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.

  3. I always laugh that people buy teriyaki sauce in a bottle. WHY?!

    So guess what? We’re in your hood! We should meet up if you’re not too busy cooking delicious food.

  4. I love teriyaki sauce, but you know what? I have never tried it with beef ;)! I think I should give this recipe a shot, since both my husband and I love beef too! Oh by the way, I love your idea about how to celebrate my 100th bento, I wish I could make all those characters I have done in one box, but I think it’s going to be hard ;). But I certainly have taken your feedback into account and will try to put it into practice ;D)!

  5. Only 10 months??? I cannot believe your blog is so young. Your texts, photos and presentation look so mature! Not to mention the fact that I feel as if I knew you for ages…
    I have never had beef teriyaki, but it looks gorgeous. I am sure my husband would love it even more than me (I’m a typical chicken and pork eating woman 😉 ). Have a great weekend and congratulations on your guest post!

  6. Eri

    Hello Nami, once again your pictures blew me away! I know that teryaki is a popular recipe, but I’ve never even try to make it. I think that now is the right time! Thank you, and I wish you have a beautiful weekend! :)

  7. Oh, this looks amazing, Nami! Congratulations on your guest post for Chef Dennis…I’ll pop over there next. And I’m in awe of how beautifully you style entree after entree…I really want this for our dinner instead of what I have in the works!

  8. Wow i just read through some of your posts and got really hungry! Everything looks so delicious! Im a huge fan of japanese cuisine. I’m also from the bay area (east bay) and would love to know if you have your own restaurant! love your blog! Check put mine as well when you get a chance (it’s mostly about fashion since I can’t cook). Have a great day! Xoxo, Ria

  9. Congrats on your guest post, Nami! 😀
    I love beef teriyaki so much and I’ll always order the beef bowl whenever we dine at Yoshinoya. *craving for that NOW(!?!?) 😛
    I’m going over to Chef Dennis’s for your fantastic recipe now! 😉
    Have a wonderful weekend!

  10. It`s almost lunchtime here and I certainly got hungrier looking at that beautiful beef teriyaki steak!
    I`m actually still confused about the use of teriyaki name in English. I mean, in Japanese for example we call it 照り焼きチキン and I found it understandable given that the “teriyaki” is name for the cooking method. So accordingly, I`d call it “teriyaki chicken” in English. But I found that many people call it the other way around placing “teriyaki” at the end of the name. なみ先生、教えてください! ><!
    Oh, I haven`t answered your question long time ago: My husband is 100% Indonesian :)

    • Arudhi, thanks for asking. In the US, we call it Beef/Chicken Teriyaki, putting “teriyaki” at the end. I know it sounds strange to us. I was going to name it Teriyaki Beef, but I learned most people Google “Beef Teriyaki” instead of “Teriyaki Beef”. So…I have to go with the majority for this blog.

      As we know, “teriyaki” is a name for the cooking method, and flavor varies depending on household – some people put ginger, some people have sweeter taste, etc. But here, “teriyaki” is the name of the sauce and most of Japanese restaurant has similar teriyaki sauce…

      It’s funny – if “teriyaki” is the name of sauce, most of Japanese food become teriyaki flavor because we use soy sauce, sake, mirin (sugar) (,and ginger) a lot for our cooking!!! LOL.

      • Thank`s a lot for the answer! Alright, now I know that Teriyaki Something wouldn`t be technically wrong and Something Teriyaki would be the most common name. LOL, you`re right, this teriyaki “sauce” seems to be a pretty big business out there 😀

  11. I know right? I was walking to the shops today and it suddenly hit me that it’s November… November!!! already! Seems like only yesterday I was chilling out in the park in the hot summer sun.

    I’ve heard of teriyaki before – I don’t think I ever tried it, although it’s definitely a popular dish, even in France, and especially in England. I love the name – it explains a lot of other names, like “yakiniku” (I think “niku” means “as you like” or something, right?) and “sukiyaki” (I love that stuff!). It’s so strange that fish is most common in Japan… in all my life I don’t think I ever saw it made with fish over in the west, haha. I wonder how it is with fish… well, I shouldn’t get ahead of myself, since I never even tried it! I’ll try it with meat first and see how it goes. I’m sure it’s delicious :)

    • Yaki = grilled/fried, and Niku = meat. I think you remember “as you like” from Sukiyaki. You were pretty close! We use this kind of sauce a lot for cooking fish, but we never have name for the sauce. “Teriyaki” is not the name of sauce in Japan, it’s the cooking method. Interesting, right?

  12. These look amazing. I love coming here to oogle over all your delicious recipes. Although I might have to make sure that I am full before I do or else my stomache will growl like it is now 😉 So glad that I stumbled upon your blog from Mai’s page, one day I will find the time to try out one of your recipes. Have a great weekend my dear.

  13. I actually don’t know which one is good (or best) purchased teriyaki sauce. I’ve tried one before back in college and I thought it was pretty…far from authentic so I never bought one since then. Plus, I always have all the condiments to make the sauce and it’s easier for me to make for each meal. I’m sorry I can’t help. If anyone read this and know a good brand, please leave a comment below here. Thanks!

  14. I just finished reading your guest post on Chef Dennis’s blog. Great job and a wonderful place to guest post! I was so happy when I saw you were his Friday guest! I really love this recipe and I can’t wait to try it with my family. I will probably do chicken though because I don’t really like the way the beef here tastes. Thanks for sharing!

  15. I am impressed with what you have done with your blog in such a short time. I am so intimidated by all you up and coming bloggers. I started mine just for fun and to let my family see my recipes (they live far away from me). I must get more serious now :) Anyway my family loves teriyaki beef and chicken and pork. I like making it myself too so it won’t be too sweet. So…if teriyaki is the name of the cooking method and not the sauce what is the sauce called in Japan? 😉

    • In Japan we use soy sauce + sake + mirin (sugar) (+ ginger) combo a lot for a lot of dishes, but we don’t have particular name for this type of seasonings. Teriyaki is a cooking technique to give luster meat/fish with sauce…

  16. Beef teriyaki is still on my list of things to try! Looks so, so good!

    Sorry for my lack of commenting lately, I’ve been so busy and had a hard time to even update my own blog somewhat regularly, but now I’m back and want to do my best to set some blogging and blog reading aside despite of the work load (that probably won’t get better in the future). I just had to figure out how to organize it better!

  17. Beef Teriyaki is my all time favorite….
    Your looks so perfect my dear.
    I am so inspired by you and your blog, you have done such wonderful job in such little time…. I look up to you Nami.

    B/W I commented on this post on Friday and I don’t see that comment, so this is my 2nd one. I hope this does not go in junk….

  18. It’s been 10 months of blogging and only NOW you’re sharing with us your beef teriyaki recipe, Nami? Lol, I’m just teasing…teriyaki is always a favorite way to flavor meat and seafood for me and my family! Great to see that you’re guest posting at Chef Dennis’ site :).

  19. Inever knw that fish is most commonly used for teriyaki preparations..coz I have seen chicken as the most popular form of meat out here as well as back in India. Looks amazing. I have a mexican neighbors & they are BIG fans of orange chicken (chinese) & teriyaki rice. I dont know if the same sauce can be used over rice as well but will certainly pass this authentic recipe to her coz she always eats store bought. Maybe she can try at home..
    Happy Birthday to your husband Nami..*** you guys had a rolling time! Off to check GP now..

  20. Susie

    I actually don’t like teriyaki chicken but love beef teriyaki which I always find somewhat strange. Although if given a choice I would always eat katsu before teriyaki lol. Your beef teriyaki looks really good, but now I’m thinking about the katsu you made awhile back lol.

  21. I can’t believe you’ve only been blogging for 10 months! You’re such a professional! Now I really need to go back in time and check out your posts from January. I love watching one’s growth. Your Beef Teriyaki looks delicious!

  22. Wow I did not notice that you are only blogging for 10 months because I feel that when I visit your site you were there for years as your posts are done really well way much better than full time professional bloggers :)

    BTW that beef looks so tender and juicy!

  23. The beef looks fabulous and tender, loves the sauce nami!!
    and yes, chef dennis is send me here but as u know my dear… no need someone send me to ur lovely blog 😉
    well done and have a great week nami! 😉

  24. Simple and amazing!! I love teriyaki but I always use it with chicken. I think it’s time to try this!

    10 months?? Your blog feels like a classic and a staple for my blog reading time! Keep up the good work =)

  25. Even if I’ve eaten teriyaki for ages, I love to know where the term teriyaki comes from. That tidbit of information makes more sense to the dish.
    Congratulations on being Chef Dennis’ blog. He’s definitely most respected in the blogging world and I could imagine the thrill that you have to be asked by him.
    Great day Nami!

  26. Noosker

    What would be a couple side dishes that would compliment this dish? I saw you have rice and green salad in one of the photos. Are there other dishes that you would recommend?

  27. zouhair Najjar

    thank you for all your delicious and elegant recipes, we do not enjoy just trying to cook those recipes , but also we have them as a Diamond on my Pinterest and Facebook accounts . thanks