Teriyaki mushrooms and asparagus with chilled tofu

Teriyaki mushrooms and asparagus with chilled tofu

I made this simple Japanese meal for dinner a few weeks ago, and both Michael and I agreed that it was delicious. I used a pre-made ginger teriyaki sauce to quickly glaze the shiitake mushrooms and asparagus, but you could definitely make your own if you prefer.

The chilled tofu (hiyayakko) is topped with green onions, bonito flakes, and soy sauce. Pressing the block of tofu before serving allows it to absorb more of the flavor of the soy sauce. Give it a try — it’s delicious!

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Teriyaki salmon with grilled asparagus

Teriyaki salmon with grilled asparagus
Teriyaki salmon with grilled asparagus

Michael and I like to buy fresh salmon when it’s on sale at the grocery store, and this delicious teriyaki marinade has become one of our favorite ways to prepare it. The simple marinade relies on pantry staples like soy sauce and brown sugar, so we’re sure to have all the ingredients on hand. We also like that the marinade can be prepared in the morning, making dinner preparation quick and easy when we get home from work. While the original recipe calls for grilling the salmon, we’ve found that it’s easy to bake it in the oven instead.

When we made this recipe on Tuesday night, I served it with grilled asparagus, a fresh salad, and breadsticks. It’s a delicious and simple meal that would be great for any occasion!

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