Teriyaki Marinade


Preparation info
  • Makes About

    1½ Cups

    Before Boiling
    • Difficulty


Appears in

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.


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


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