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The tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite fruit are virtually limitless when combined with a traditional teriyaki sauce. The result is a Cranberry-Teriyaki Glaze that adds flavor to dishes across a variety of culinary traditions. The glaze gives an incomparable flavor to Cranberry-Teriyaki Chicken on a bed of Garlic Bok Choy and Cranberry-Teriyaki Lamb Rack with Couscous Salad, while also keeping the meat wonderfully moist. For the vegetarian option of Cranberry-Teriyaki Sweet Potatoes Satays, Ming glazes spears of sweet potato with the savory sauce and gives them a finish of chives and sesame seeds. Then Ming travels to Oishii Sushi in Chestnut Hill, Massachusetts to see how versatile teriyaki is in the Japanese kitchen. Lidia Bastianich, the matriarch of Italian-American cuisine, creates the perfect fall dish of Oven-Braised Pork Chops with Red Onions, Pears and Cranberry-Teriyaki Sauce or Costolette Di Maiale Brasate Al Forno Con Pere — that captures all the wonderful flavor of the teriyaki with a traditional Italian dish.
