Teppanyaki Sauce Mix 3 Ways
Say sayonara to store-bought sauces and konnichiwa to the exclusive Teppanyaki Sauce Mix, part of our new For the Grill Of It Collection! With top notes of soy and sesame seeds, it’s the perfect sauce sidekick for grilled meats and veggies, salads, dips, and dressings.
Grab Teppanyaki Sauce Mix, along with Beef & Steak Seasoning, Montreal Chicken Rub, and a Non-Slip Cutting Board for just $31.95 CA/28.95 US by Hosting a Cooking Class this month. The For the Grill Of It Collection is available until July 31 or while supplies last.
Ingredients
2 tbsp Teppanyaki Sauce Mix
1⁄3 cup mayonnaise
1 tbsp water
2 tsp rice vinegar
1 tsp sesame oil
Preparation
In a bowl, stir together mix, mayonnaise, water, vinegar, and oil.
Ingredients
1 cup white rice
2 cups water
3 tbsp Teppanyaki Sauce Mix, divided
1⁄3 cup light mayonnaise
2 tbsp water
2 tsp rice vinegar
1 tsp sesame oil
2 cans (7.5 oz/213 each) unsalted salmon
1 bunch radishes, about 10 radishes
1⁄2 English cucumber
1 carrot
1 bunch kale
Toppings (optional): crushed nori, microgreens
Preparation
In a Multipurpose Steamer, stir together rice, 2 cups water, and 1 tbsp sauce mix. Top with tray; microwave, uncovered, on high 16–18 min or until rice is tender.
Meanwhile, in a small bowl, combine remaining 2 tbsp sauce mix, mayonnaise, 2 tbsp water, rice vinegar, and sesame oil. Set aside.
Drain salmon; using a fork, break apart into large chunks.
Thinly slice radishes and cucumber into rounds. Grate carrot. Chop kale.
Divide rice between four bowls. Top with salmon, radishes, cucumber, carrot, and kale. Drizzle with teppanyaki sauce; garnish with additional toppings, if desired.
Ingredients
1 pkg (363 g) soba buckwheat noodles
2 limes
1⁄3 cup 2% plain Greek yogurt
2 tbsp Teppanyaki Sauce Mix
2 tsp each rice vinegar and sesame oil
1 pkg (210 g) smoked tofu
1⁄4 head purple cabbage
1 English cucumber
1 cup sugar snap peas
1 red bell pepper
Toppings (optional): chopped peanuts, sliced green onions, chopped cilantro
Preparation
In Multipurpose Pot, set over high heat, boil soba noodles until cooked, 2 min or as per package directions. Drain and rinse noodles under cold water. Place in a large bowl.
Meanwhile, slice limes in half. Using 2-in-1 Citrus Press, squeeze juice from both halves into a small measuring cup or bowl. Whisk in yogurt, sauce mix, vinegar, and oil. Set aside.
Using 4-in-1 Mandoline fitted with the 3.5 mm slicer plate, slice tofu into thin strips, and then carefully slice cabbage. Change plate and use the 6.6 mm julienne plate to julienne cucumber into long thin strips. Using a knife, thinly slice snap peas and pepper.
Add veggies and tofu to bowl with noodles. Spoon dressing over top. Toss until combined. Add toppings, as desired.
Two more ways to use Teppanyaki Sauce Mix
Pour Teppanyaki sauce over Steamer Rice, grilled steak, chicken, or tofu
Use it as a dipping sauce for Fresh Salad Rolls, chicken fingers—or pretty much whatever you're in the mood for—this stuff is good!
Enjoy! 🧑🍳