soyaki

Instant Pot Soyaki Teriyaki Chicken Dump Meal

Pound FROZEN Boneless Skinless Chicken Thighs

tbsp Trader Joes Island Soyaki Sauce or Equivalent

Water

tsp Sesame Seeds

tbsp Chopped Scallions

THIS IS MADE FROM FROZEN CHICKEN. If you would like to make this from fresh chicken the cook time is the same but you would add an extra 1/2 cup of water.Open Instant pot and put in your FROZEN chicken,soyaki or teriyaki sauce and water. Seal lid on to Instant Pot and turn valve to SEAL. Push POULTRY button and set pressure to HIGH and set TIMER to 15 MINUTES. When cooking is complete do a QUICK PRESSURE RELEASE. Open your Instant Pot and remove chicken. Push CANCEL on your Instant Pot to stop its current process. Then Press SAUTE till the MORE setting is lit up. Wait for sauce to come to boil and then let REDUCE and thicken for about 5 to 7 minutes. When complete press Cancel on the Instant Pot to stop the sauce process. Return chicken to Instant Pot to coat with sauce. When you are ready to serve the chicken put sauce over chicken then sprinkle chicken with sesame seeds and chopped scallions.....Enjoy.

These Soyaki Mushroom Street Tacos are simple, delicious &amp; vegan! Crispy mushrooms tossed in soyaki sauce &amp; spicy slaw on mini corn tortillas!

Soyaki Mushroom Street Tacos

shiitake mushrooms (cut in small cubes)

soy sauce

corn starch

soyaki sauce (see notes)

cabbage

vegan mayo

rice vinegar

sesame oil

sriracha

ginger powder

street style corn tortillas (see notes)

sesame seeds (optional)

green onions (diced)

lime wedges (for serving)

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Add the mushrooms, soy sauce and corn starch to a bowl and toss to coat. Transfer to the baking sheet and place in the oven for 15 minutes. Flip the mushrooms (see notes) and place back in the oven for 5 minutes.

While the mushrooms are cooking, add all of the slaw ingredients to a bowl and toss to combine. Set aside.

Right before the mushrooms come out of the oven, add the soyaki sauce to a skillet over medium heat. Once bubbling, add the mushrooms and toss until they have absorbed all of the sauce and it has started to caramelize.

Heat the tortillas over an open flame or in a skillet. To assemble, grab a tortilla and add slaw and mushrooms. Finish the taco off with sesame seeds and green onion. Repeat with the remaining tacos and serve with lime wedges.

https://www.youtube.com/watch?v=RoxaOuwYFsQ

These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas!
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Soyaki Mushroom Street Tacos | This Savory Vegan

A delicious melody of flavors from soy sauce, sugar, and Asian spices.

Copycat Soyaki Sauce

sugar

granulated garlic

ginger

onion powder

tsp sesame oil

sesame seeds

Combine all of the ingredients in the small sauce pot and set on the stover over medium heat.

Bring the sauce mixture up to a low boil and cook for 5 minutes. The sauce will reduce slightly.

After the sugar has dissolved completely, remove from the heat and allow to cool. The sauce will slightly thicken as it cools.

Store the soyaki sauce in an air tight container such as a mason jar in the refrigerator for up to two weeks.

A quick &amp; easy vegan weeknight dinner, this Sheet Pan Soyaki Tofu has marinated tofu &amp; crispy veggies all made on one pan.

Sheet Pan Soyaki Tofu

soyaki sauce

broccoli

zucchini

rice

green onion, sesame seeds, chili oil (optional, for serving)

After the tofu is drained &amp; pressed, cut the tofu into 4 rectangles. Pour 1/4 cup of soyaki sauce in the bottom of a shallow dish. Place the tofu pieces in the marinade and then pour the remaining marinade over the tofu. Place in the fridge for 1 hour to marinate, flipping halfway.

Cut the broccoli into florets. Quarter the zucchini lengthwise and then cut in bite-sized pieces.

Place the tofu on one half of the baking sheet, letting the excess marinade drain off first. Add the veggies to the other half of the baking sheet. Drizzle 2-3 tablespoons of the leftover marinade over the veggies and toss.

Place in the oven for 15 minutes. Remove from the oven, flip the tofu and spoon a little more marinade over it. Toss the veggies and place back in the oven for 10-15 minutes - or until the tofu &amp; veggies are crispy.

Remove from the oven. Add rice to each plate and top with the tofu &amp; veggies. Serve with the optional toppings.

https://content.jwplatform.com/videos/OozF9fBS.mp4

A quick & easy vegan weeknight dinner, this Sheet Pan Soyaki Tofu has marinated tofu & crispy veggies all made on one pan.

Top 4 soyaki recipes from across the web

The most viewed soyaki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Soyaki Teriyaki Chicken...

Soyaki Mushroom Street Tacos

Copycat Soyaki Sauce

Sheet Pan Soyaki Tofu

Top 4 soyaki recipes from across the web

The most viewed soyaki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Soyaki Teriyaki Chicken...

Soyaki Mushroom Street Tacos

Copycat Soyaki Sauce

Sheet Pan Soyaki Tofu

The most viewed soyaki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine