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Dads-Teriyaki-Meat-Recipe-by-Ashley-Nagaoka

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Dads Teriyaki Meat by Ashley Nagaoka

Ashley Nagaoka anchors Hawaii News Now's "First at Four" newscast and the popular midday round-up show, "This Is Now.” 
 After graduating from college, Ashley went on to become a news reporter and producer at KGMB, Honolulu's CBS affiliate.  The Kauai-native then moved across the country, to Washington, D.C., where she worked as press secretary and spokeswoman for then-U.S. Rep. Colleen Hanabusa. 
After five years on Capitol Hill, Ashley moved back to Hawaii and in 2017 re-joined KGMB, this time as a member of the Hawaii News Now team. 
 She serves her community on numerous boards and youth programs and has a very busy schedule so we were thrilled to include her this season where she shares with us very personal recipes that represent her mom, dad and brother. 
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Prep Time 0 minutes
Cook Time 0 minutes
0 minutes
Course Main Course
Cuisine Japanese

Equipment

  • Frying Pan
  • tongs
  • cutting board
  • plate for dredging 

Ingredients
  

  • 1 lb beef thinly sliced
  • 1 cup shoyu
  • 1 cup brown sugar
  • 2 garlic cloves
  • 3 pieces ginger
  • Flour
  • Cornstarch

Instructions
 

  • To create the marinade, combine shoyu and sugar and mix well until sugar starts to dissolve. Add garlic and ginger.
  • Put ingredients into a gallon ziploc bag (double bag for extra protection) and add beef. Refrigerate for several hours or overnight.
  • Heat up a pan with oil.
  • In a separate plate, combine 1 to 1 parts flour and cornstarch and dredge the meat.
  • Shake off access coating and fry meat until golden brown on both sides.
  • When meat is pau cooking, cut into thin slices and serve with warm rice.
Keyword teriyaki, teriyaki meat recipe, Japanese cuisine, grilled teriyaki, family recipe, beef teriyaki, chicken teriyaki
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