Cajun Teriyaki Sous Vide Flank Steak, spiced up with Chef of the Future Brand Seasonings

Teriyaki is one of those Asian flavors that makes Chicken, Beef, Pork and Seafood sing!  It is a great marinade for grilling and smoking, but the ones in the bottles just leave me empty.  Homemade is the way to go, but I wanted more.  More Flavor! More Spice!  So I developed a Cajun Teriyaki recipe that is so good you will want to keep extra around.          

Cajun Teriyaki Boneless Beef Ribs, spiced up with Chef of the Future Brand Seasonings

Cajun Teriyaki Marinade

Cajun Teriyaki Grilled Chicken and Sausage Kabobs, spiced up with Chef of the Future Brand Seasonings

This recipe makes about 5 ounces of marinade, or enough for about 2 pounds of protein.


You will need:

6T Lite Soy Sauce  (lite soy has less sodium and better flavor)
2 T water
1 T Toasted Sesame Seed Oil
1 ½ T Chinese brown vinegar or Red Wine Vinegar
1 ½ T Ginger root (puréed fresh)
1 T Minced Garlic
1 ½ T Chef of the Future Cajun Seasoning, None other
1 T Dry Mustard

2 T Honey


Procedure:
Mix all together except for the honey.  Warm on stovetop to about 140° F.
Add Honey and stir until all is uniform.  Let cool to about 100°F 

By this time the flavors have melded and are ready for marinating the chicken or other protein. 

You can quadruple the recipe, and marinate up to 8 pounds of protein, or freeze 5 ounce bags for quick marinating, without the prep.

Cheers!

Cajun Teriyaki Chicken Breast, spiced up with Chef of the Future Brand Seasonings

Chef Robert Simon

   Brand Seasonings

   Chef of the Future

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