Fish And Things Teriyaki Marinade Recipes

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FISH AND THINGS TERIYAKI MARINADE



Fish and Things Teriyaki Marinade image

This is a very very good teriyaki marinade. It's good for chicken, steaks, fish and making beef jerky.

Provided by Jill Lopez

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 30m

Yield 24

Number Of Ingredients 7

2 cups soy sauce
¾ cup brown sugar, divided
¾ cup white sugar, divided
8 green onions, cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic, chopped
1 cup honey

Steps:

  • Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.
  • Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.

Nutrition Facts : Calories 106.6 calories, Carbohydrate 26.7 g, Fiber 0.3 g, Protein 1.5 g, Sodium 1205.9 mg, Sugar 25 g

THE BEST TERIYAKI MARINADE



The BEST Teriyaki Marinade image

This is seriously the BEST Teriyaki Marinade you will ever try! It makes amazing chicken every time!

Provided by Karlynn Johnston

Categories     Sauces

Time 1m

Number Of Ingredients 7

1 cup water
1 cup of soy sauce
1 cup brown sugar
1 tablespoon chopped fresh garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon powdered ginger

Steps:

  • Combine all ingredients together in a large sauce pan. Bring to a boil, and let boil for 3-4 minutes. Remove and cool. Marinate meat of choice in it for a few hours, then cook as you choose.

Nutrition Facts : Calories 124 kcal, Carbohydrate 29 g, Protein 3 g, Sodium 1650 mg, Sugar 27 g, ServingSize 1 serving

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  • 1. Combine soy sauce, 1/2 c. brown sugar, 1/2 c. white sugar, green onions, ginger and garlic in a 2-qt saucepan. Bring the mix to a slight boil. Reduce the heat to low and simmer for 15 min.
  • 2. Pour the remaining white and brown sugars and the honey into the saucepan. Bring to a boil. When the mix rises and foams, and doubles in size, remove the pan from heat and cold.
  • "fondue" has several meanings. It is basically a casual dining procedure in that the food is dipped (or possibly even cooked) in a single heated pot at the table.

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