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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (13g)|
|Recipe Makes: 11 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 189.5mg||7 %|
|Potassium 13.8mg||0 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 6.6g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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What would you serve with this? Link in another recipe
BogeymanThis 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.5y ago
promfhThis 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.10y ago