Cookbook Club Results & Reminder #9: Three Recipes Using Seattle-Style Teriyaki Sauce (Patreon)

Hi Cookbook Club Frienjis,

It’s Erin, Frienji-in-Chief for the Cookbook Club! How are we enjoying this month’s teriyaki sauce–inspired variations? For those without a grill, we apologize for two grilling recipes in a row. We promise the next recipe won’t require any charcoal… it might require a vat of frying oil, though!

The Report

This month’s teriyaki sauce–inspired recipes were easy on the ingredient front; the majority of respondents actually had every single pantry staple required other than the sake. This group has shown, on more than one occasion, that you’re not opposed to a field trip to a far-out grocer, but it's always nice to have a recipe we know can be made from common staples!

As opposed to some of our previous recipe tests, like whole roasted chickens or different types of lentil soups, this recipe offered a rare instance in which all three Cookbook Club recipes could be made and served as one meal. To be sure, this would be a pretty teriyaki sauce–heavy meal (or a teriyakipalooza as Amy S. dubbed it). But still, in the end, the most common thing each respective dish was served with was the other two variations. Some other pairings included:

Carri served their teriyaki-glazed carrots with this Japanese side salad.

Chris did a whole plate with the grilled salmon, garlic scapes, shishito peppers, and some broccoli tossed in with the teriyaki-glazed carrots.

Robert H. paired the salmon and corn with bok choy, sunomono, and sweet potato rice.

And Pascha S. went all out! They paired the salmon with grilled zucchini to soak up any excess sauce, brown rice, and a side salad. They also enjoyed a cherry and apricot almond galette made with Aran Goyoaga’s gluten-free sourdough pastry crust alongside some homemade cherry frozen yogurt. Wow!

Show us your dish!

Ivan had the brilliant idea to smoke the corn alongside a ribeye they were already making. They report: "Marinated the corn in the teriyaki butter for half an hour, smoked it for 45 minutes, then put it back in the marinade and coated it. The corn didn't get the char but the flavors penetrated it plenty and the smoke added a whole new dimension. Will be making this again for sure!"

Brian C. made the original blueprint teriyaki chicken, the glazed carrots, and served both alongside a refreshing cucumber salad. I'm jealous, Brian!

Mallory V.'s teriyaki salmon and corn plate is looking bright and colorful for summer!

Alex was playing catch up, so they served one of last month's grilled chicken recipes alongside the teriyaki corn. Delish!

Next Stop: Japan

As part of our ongoing Kenji Eats Japan series, next month's recipe variations are inspired by our travels across the Pacific! Any guesses what they will be? Leave them below!

— Erin & The Cookbook Club Team