Dehydrated Teriyaki Recipe

Mountain House makes a great beef teriyaki and I was wondering how to replicate it. The sauce tastes like real teriyaki! How can I make something similar to dehydrate at home? ($7 a pop doesn't do it for me)

List the ingredients. I probably can do a faux version - it isn't hard for me to do that <img src="/forums/images/graemlins/smile.gif" alt="" />

Beef Teriyaki
INGREDIENTS: Cooked Beef, Soy Sauce (wheat, soybeans, salt), Red Peppers, Pineapple (contains sugar and citric acid), Waterchestnuts, Brown Sugar, Mushrooms, Modified Corn Starch, Sherry Wine (contains sulfite), Onions, Pea Pods, Onion Powder, Sesame/Soybean Oil, Seasonings (yeast extract, safflower oil, natural flavor), Garlic Powder, Spices, Salt. Rice: Precooked Rice.



Just getting into dehydrating. Tried some tips on your site as I was starting out. Made spaghetti with dehydrated turkey and noodles and it was pretty good, though I found your 1:1 food:water ratios made the food soup like. Do you usually dump water out after it's cooked? Will I be fine if I use less water? Thanks for putting so much time into making a great website! Also made rice with burger meat (cooked the burger first in teriyaki and soy) and it turned out yucky (you win some you lose some I suppose).

Usually 1:1 works well for rehydrating - but depending on humidity it can change. You can always add a bit more water if needed, so sure, start with less. If it ever has too much water? Dump in some Parmesan cheese. It will thicken it right up!

Now, for that teriyaki? I would come up with a sauce you like the taste of and carry it in a leakproof bottle. Easier than using dried components that are hard to get.

The beef? I would dry up cooked flank steak or similar. It would be good to have marinated it in a teriyaki sauce first. Looking at the ingredients they really haven't added that much stuff to the meal. Water chestnuts are easy to dry (dice up), use freeze dried peas and dried diced bell peppers. While labor intensive one way to do it is carry the veggies and meat separately from the rice and sauce. Prepare a bag of instant rice and set aside. Cover the veg/meat with boiling water and rehydrate for 10-15 minutes, drain off any water and add the sauce. Serve over rice. That is one way to do it, you could also make up teriyaki at home and dry it up. So lots of options <img src="/forums/images/graemlins/smile.gif" alt="" />

This is my only recipe for dehydrated dinners so we eat it every night (gonna have to come up with something else for the Christmas 3 week trip)

Marinate 500 grams mince in 1/4 cup kikkoman teriyaki sauce, 1 tablespoon mirin (rice wine), 2 teaspoons sugar and 1 teaspoon grated ginger.

Cook and then dehydrate. then bag in a freezer bag.

In a separate bag add dehydrated veggies like carrot, celery and capsicum and 1/4 cup cracked wheat to add to the calories.

Rehydrate in a nalgene bottle.

Serve with angel hair pasta.

My food supply was stockpiled pretty high and "life" has been in the way of much backpacking, so I haven't had to dehydrate much for a while.

The last time I wanted to dehydrate a "teryaki" meal, I had good luck with cooking some ground turkey or beef, seasoning it with soy sauce, sweetener, garlic, and ginger, then dehydrating it. Also, I cooked a package of frozen "oriental vegetable mix," adding the same flavorings as with the ground meat. Because the foods might lose some flavor in the dehydrator, I overseasoned them slightly. I dehydrated the vegetables, then combined hearty servings of veggies and meat in individual packets with either ramen noodles or instant rice. My personal preference is to use cleaned out mylar snack bags, as sold with baked chips. They can have most of the air removed and be sealed with a clothes iron. Hot water usually rehydrates the food right in the bag. Works for me, at least.

CamperMom