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Chef MIng Tsai’s Ultimate Grill Platter


Master Teriyaki Glaze
  • 4 garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 cup tamari (gluten free soy sauce)
  • juice and zest of 2 oranges
  • 3 tbsp brown sugar
  • grapeseed oil to cook
  • kosher salt and freshly ground black pepper to taste
Summer Grilled Vegetables
  • 2 summer squash, halved lengthwise, scored
  • 2 large sweet potatoes
  • 2 large onions, halved
  • 2 fennel bulbs, halved and cored
  • 1 bunch scallions
  • 2 heads of garlic halved
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper to taste


Master Teriyaki Glaze
  •  Heat a saucepan over medium-high heat. Add oil and when it shimmers, add garlic and ginger. Sautéé until softened and fragrant, about 2 minutes. Add tamari, orange juice and zest and brown sugar. Stir to dissolve and bring to a boil over high heat.
  • Simmer slowly until reduced by half and syrupy, about 15 minutes. Remove from heat.
 Summer Grilled Vegetables
  • Oil all the vegetables and season with salt and pepper to taste, except for the sweet potatoes.
  • Fork the sweet potatoes and wrap them in damp paper towels. Microwave for 3-5 minutes until just barely soft in the middle so that you can still slice them. Let them cool slightly. Then cut them into 1 or 2-inch thick slices to grill.
  • Place vegetables on medium hot grill. Cook 2-3 minutes then flip. Move to the top rack of the grill or a cooler spot and brush on the glaze and cover.  When ready, flip again, glaze and serve on platter.
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