TERIYAKI MARINADE AND SAUCE
I looked long and hard for a good-flavored teriyaki marinade recipe that could double as a sauce. Found a few and modified to this.
Provided by Matthew Broomhead
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
- Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 85.8 calories, Carbohydrate 10.7 g, Fat 4.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 903.9 mg, Sugar 7.9 g
GARLIC TERIYAKI MARINADE
Make and share this Garlic Teriyaki Marinade recipe from Food.com.
Provided by Terri F.
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- In a zip lock bag, pour mixture over up to 3 lbs steak that has been scored in a diamond pattern.
- Marinate in the refrigerator for at least 3 hours, and up to 24 hours before charbroiling.
- Turn bag over several times during chilling time.
- Discard unused marinade.
- Slice steak thin to serve.
TERIYAKI MARINADE II
A great marinade for chicken or beef.
Provided by April
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine soy sauce, garlic, green onions, ginger, sugar and pepper. Add the vinegar, oil and Worcestershire sauce. Mix well.
- Marinate meat in this mixture for several hours before grilling outdoors.
Nutrition Facts : Calories 60.1 calories, Carbohydrate 8.5 g, Cholesterol 0 mg, Fat 2.4 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 1259.9 mg, Sugar 5.3 g
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- In a medium sauce-pot add the Tamari, pineapple juice, sugar, maple syrup, garlic and fresh ginger. Whisk. Bring mixture to a simmer, then turn to medium low. Simmer on a low gentle heat for about 20-30 minutes, whisking occasionally. Towards the end of cooking, when whisked, it will boil up, so be careful here and adjust the heat as needed. The sauce will reduce by about 1/2 and thicken as it cooks.Once the sauce coats the back of a metal spoon and stays in place when your finger runs through the sauce on the back of the spoon (careful it's HOT), the sauce is ready. The sauce will thicken further as it cools.
- Strain through a fine mesh strainer and into a storage jar. Discard the solids. Store in a lidded container in the refrigerator for up to two weeks, or in the freezer for up to months.
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