Ready in 1 hour
Try this Japanese Teriyaki Marinade recipe, or contribute your own. "Meats" and "Marinade" are two of the tags cooks chose for Japanese Teriyaki Marinade.
"This is a great teriyaki marinade. Very tasty. I replaced the rice wine with a nice dry Pinot Grigio. I have tries it with both chicken and flank steak. "- Bogeyman
138 people want to try | 365 have favorited
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 email@example.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #9 by firstname.lastname@example.org on Feb 27, 1999
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
MauraSpeckt 8 months ago
Bogeyman 2 years agoThis is a great teriyaki marinade. Very tasty. I replaced the rice wine with a nice dry Pinot Grigio. I have tries it with both chicken and flank steak.
erloney 6 years ago
promfh 8 years agoThis 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.