Bone Suckin’® Yaki® Teriyaki Style – 13.25 oz in Glass Bottle. For Pork Tenderloin, Salmon, Thin Cut Steaks, Stir Fry – Made w/ Tamari Soy Sauce, Balsamic Vinegar & Olive Oil. Gluten Free, Non-Gmo, Kosher

Description

Bone Suckin’_® Yaki_®, Teriyaki Style, 13.25 oz. Glass Bottle

Richer in flavor than traditional Teriyaki because we use real Italian Balsamic Vinegar and Extra Virgin Olive Oil. Lower in salt than most Teriyaki sauces because we care about your health

“Nothing beats salmon grilled in a crispy glaze of Bone Suckin’_® Yaki_®” – House & Garden Magazine

#1 Teriyaki – New York Daily News – Gluten Free!

• RICHER IN FLAVOR & LOWER IN SODIUM: Bone Suckin’ Yaki is richer in flavor & lower in sodium than traditional teriyaki sauces. A subtle hint of garlic combined with balsamic vinegar and sesame oil to bring the great taste you’ve come to expect from Bone Suckin’ Sauce®, with an Asian flair!
• A HEALTHIER TERIYAKI CHOICE: Opt for a Bone Suckin’ Teriyaki sauce that not only bursts with flavor but also cares for your health. With lower salt content than typical teriyaki sauces, it’s a delicious and healthy addition to your families meals being gluten free, Non-Gmo and Kosher.
• GARLIC INFUSION FOR EXTRA FLAVOR: Experience an extra layer of taste with the subtle hint of garlic in Bone Suckin’ Yaki. It’s a flavorful addition that elevates the Teriyaki style, adding a touch of aromatic elegance to your culinary creations.
• LIGHT ON CALORIES, BIG ON TASTE: Each spoonful brings joy with just 35 calories, no fat, and a hint of sodium. Enjoy the full flavor of Balsamic Vinegar, Tamari Soy Sauce, Sesame Oil & Extra Virgin Olive Oil with a touch of garlic.
• VERSATILE CULINARY COMPANION: From marinating meats to sautéing vegetables or using it as a finishing sauce, Bone Suckin’ Yaki, Teriyaki Style, invites you to explore a world of culinary possibilities. It’s not just a sauce; it’s your secret ingredient for making every dish a flavorsome masterpiece.

Bone Suckin’ Yaki is the small batch craft Teriyaki Sauce that is 3rd party tested & verified, Made in the USA in glass bottles, beloved by the entire family for its delicious taste and unmatched versatility. This exceptional sauce is Non-GMO, Gluten-Free, Kosher and has No High Fructose Corn Syrup, offering both health-consciousness and unparalleled taste and quality. Bone Suckin’ Yaki, Teriyaki Style – where richer flavor meets healthier indulgence. Great On: Steaks, Seafood, Wings, Chicken, Pork, Sushi, Lamb, Pasta, Stir Fry, Vegetables and a whole lot more!

NON GMO, GLUTEN FREE, FAT FREE, NO HIGH FRUCTOSE CORN SYRUP, KOSHER, PAREVE, DAIRY FREE, NO MSG, 3RD PARTY VERIFIED, GLASS BOTTLES

 

Bone Suckin’_® Yaki_® Pork Tenderloin

Ingredients:

• Bone Suckin’_® Yaki _®, 5 oz.
• Pork Tenderloin, 1 lb.
• Dried Rosemary, 1 Tbsp.
• Ground Black Pepper, 1 Tsp.

Instructions:

1. Slice tenderloin into 3/4 inch medallions.
2. Marinate in
3. Bone Suckin’_® Yaki _®, rosemary and pepper for 30 minutes in refrigerator.
4. Place in 350° oven for 15 minutes or until done.
5. Serves 4. Enjoy!

 

Bone Suckin’_® Spicy Yaki_® Wings

Ingredients:

• Bone Suckin’_® Yaki _® Sauce, 1 cup
• Bone Suckin’_® Hiccuppin’ Hot Habanero Sauce, 2 tsp. (or adjust amount to your taste)
• Bone Suckin’_® Sweet Spicy Mustard, 1 Tbsp.
• Chicken Wings, 2 lbs.
• Rice Flour, 1/2 cup
• Rice Vinegar, 2 Tbsp.
• Garlic, 3 Tbsp., minced
• Cornstarch, 1 Tbsp.
• Water, 1/2 cup, plus 1 Tbsp.
• Peanut Oil, 1 Tbsp., plus 1 to 2 cups for frying wings
• Parsley, 1/2 cup, chopped
• Sea Salt and Pepper to taste
• Scallions, 1/2 cup, sliced for garnish

Instructions:

1. In small saucepan, sauté garlic, until it is golden brown, in 1 tablespoon of peanut oil. Add Bone Suckin’_® Yaki _® Sauce, Bone Suckin’_® Sweet Spicy Mustard and Bone Suckin’_® Hiccuppin’ Hot_® Habanero Sauce, Rice Vinegar and stir. In a small bowl, combine corn starch and 1 tablespoon of water, mix thoroughly, and add to sauce. Cook sauce at a simmer and stir. The sauce will thicken.
2. Put chicken wings, rice flour, sea salt and pepper in resealable bag and shake, coating wings thoroughly. In a high sided skillet, add enough peanut oil to fill the skillet about 3/4 of an inch deep. Heat the oil to 325˚ and fry wings in batches until they are golden brown on each side. After cooking food, remove wings and let drain on paper towels. To keep warm, set wings in oven at 200˚ until all wings have been fried.
3. In simmering sauce, add parsley and stir. In a large bowl, place wings and pour 1/2 to 3/4 of the sauce over wings, turning with tongs to coat wings well. Place wings on platter and sprinkle with sliced scallions. Pour remaining sauce in a bowl for dipping. Recipe serves 6.

Enjoy!