Name: Teriyaki Marinade
Yield: Makes About 1½ Cups Before Boiling
Cuisine: Japan
Ingredients: ½ cup tamari or soy sauce; 2 scallions, both white and green parts, trimmed and thinly sliced; 1 tablespoon minced peeled fresh ginger; 2 cloves garlic, minced; ¼ cup sake or dry sherry; ½ cup mirin (sweet rice wine) or cream sherry; ¼ cup firmly packed light brown sugar

Preparation info

Makes About
1½ Cups
Before Boiling

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Here’s a sweet-salty marinade modeled on classic Japanese teriyaki sauce. To make a safe glaze for brushing on food while it cooks, I boil the marinade after the food—meat or seafood—has been removed from it.

Ingredients

2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
2

Method

Combine the garlic, ginger, scallions, tamari, mirin, sake, and brown sugar in a small bowl and whisk until the sugar dissolves. Marinate meat or seafood in this mixture for 1 hour, then remove the food from the marinade.

If you wish to use the marinade as a glaze, strain it into a saucepan and boil it until thick and syrupy, about 5 minutes. Then, brush it on food during the last 5 min

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Ingredients

Method

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