Teriyaki Marinade


Serves: 5
Total Calories: 64

Ingredients

2 cloves garlic, minced
1 tablespoon ginger, minced fresh
2 scallion, both white and green parts, trimmed and thinly sliced
1/2 cup soy sauce or tamari
1/2 cup rice cooking wine, sweet (mirin), or cream sherry
1/4 cup sake or dry sherry
1/4 cup light brown sugar, firmly packed

Directions:

1. Combine the garlic, ginger, scallions, tamari, mirin, sake, and sugar in a small bowl and whisk until the sugar is dissolved. Marinate meat or seafood in this mixture for 1 hour. Remove the food from the marinade and drain.

2. If you wish to use the marinade as a glaze, strain it into a saucepan and boil until thick and syrupy, about 5 minutes. Brush it on the food during the last 5 minutes of cooking. After boiling, store, tightly covered in the refrigerator, for up to 1 week.

Makes about 1 1/2 cups before boiling enough to marinate 2 pounds seafood, chicken, or beef

Nutritional Facts:

Serves: 5
Total Calories: 64
Calories from Fat: 0

This Teriyaki Marinade recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.


More Recipes from the The Barbecue Bible Cookbook:
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Jamaican Jerk Marinade
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Provencal Grilling Mixture For Fish
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Quick Garam Masala
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