Japanese Teriyaki Marinade

Japanese Teriyaki Marinade

3 reviews, 4.7 star(s). 100% would make again

Ready in 45 minutes

Try this Japanese Teriyaki Marinade recipe, or contribute your own.


1/2 c Light soy sauce
1/2 c Japanese cooking wine
1/3 c Granulated sugar
1 clove garlic; smashed
1 piece fresh gingerroot
1 tb Honey
1/2 ts Japanese wasabi powder; OR
1/4 tsp wasabi paste *; optional

Original recipe makes 11 Servings



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.

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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 5y ago

erloney 8y ago

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.
promfh 10y ago

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