Japanese Teriyaki Marinade

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1 1/2 cups
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Japanese Teriyaki Marinade Ingredients

1/2 c Light soy sauce	1 Piece fresh gingerroot
1/2 c Japanese cooking wine	1 tb Honey
1/3 c Granulated sugar	1/2 ts Japanese wasabi powder or
1 Clove garlic, smashed and	1/4 1/4 ts. wasabi paste-optl.*

Instructions for Japanese Teriyaki Marinade

In small saucepan, combine all ingredients; bring to a boil and cook for a few minutes until syrupy. Remove from heat; discard garlic and ginger. Let cool. Marinade food in about 3/4 cup of sauce for 20 minutes. When ready to cook, reheat remaining marinade and brush over food several times during cooking and once again at end of cooking to glaze. Makes 1 1/2 cups. *Available in Japanese food stores. Delicious marinade for salmon steaks, scallop kabobs, chicken, chicken livers and beef steaks. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Feb 27, 1999

Main Ingredient: Seafood-OtherCuisine: Japanese

Ingredient Insight - look inside this recipe

Garlic

Ginger

Honey

Soy Sauce

Sugar

Wasabi

Marinade Meats Seafood Ethnic Garlic Soy Sauce Wine Ginger Japanese Seafood-Other

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erloney

Active Time:; Start-to-Finish:
posted Sep 03, 2007 by erloney

promfh

This is sort of the "universal" Japanese marinade. It takes a few ingredients to make it but once you have them on hand you'll use them over and over.
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