Reviewed: Sep. 1, 2008

This is a very tasty recipe. I have used this many times for fish tacos, believe it or not. The sweet contrast of the marinade with the spicy salsa for baha style tacos is killer. I would recommend cutting back on the sugar and I don't use the ginger root

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Rick

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Reviewed: Mar. 7, 2008

Yummy marinade!!! Found out about this recipe from "Amber's Sesame Chicken". Used it for said recipe and I almost jumped for joy on how good it tasted. This recipe is very sweet (how I like it), but I think I will use a smidge less honey, since that overpowered it. But still...WOW!!

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Cabbage

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

Living In: Belleville, Illinois, USA

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Reviewed: Mar. 5, 2007

Thanks for this handy recipe!! I used a pancake syrup that was about 15% maple syrup in place of the honey. It turned out fantastic!! I've made larger batches and started using it as stirfry sauce. It is delicious, and the whole family really likes it. Thanks!

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Jan. 18, 2007

This smelled really great right up until the honey was added... then it didn't smell like chinese anymore. I'd just leave the honey out and substitute (if desired) with some other sugar. molasses? pancake syrup? more brown sugar? Also... the big pieces of green onion were too bothersome to separate from the marinating chicken, so I spooned all of the solids into the frying pan... I recommend mincing or thinly slicing the green onion... because it gets all limp and dark... looks really gross. Also... don't marinate more than 20 minutes! Unless you want hard, nuggets that don't have the faintest taste of chicken (or I'm guessing whatever meat you use).

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o3

Cooking Level: Beginning

Living In: Tempe, Arizona, USA

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Reviewed: Aug. 5, 2006

This is great, love it. I usually just use it as a dip for steamed rice.

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Jade

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: May 30, 2006

Overall thought it was good... used with Amber's Sesame Chicken recipe as recommended. I cut the recipe in half, although next time I will use a bit less soy as my boyfriend and I both found it to be a little strong.

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Sarah S

Cooking Level: Intermediate

Home Town: Coronach, Saskatchewan, Canada

Living In: Ljugarn, Gotlands, Sweden

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Reviewed: Feb. 23, 2006

Very good recipe. Anytime I can make a sauce instead of buy it, is great. It is sweet, but it really works great with Amber's Sesame Chicken!! DELIGHTFUL!! I wonder how long this keeps? It's such a big batch so I reduced it for my family. I also had enough left over so I used it for Almond Chicken Salad and it was a very nice addition to that recipe as well!

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Oct. 12, 2005

I have always doubled the marinade recipe for "Baked Teriyaki Chicken" by Marian Collins on this site when I need teriyaki sauce (that sauce has cider vinegar and has more of a bite). "Fish and Things" was a sweeter sauce and was different for us, but still was very good. I scaled this recipe back to 12 servings and used just a little less honey than was called for. One thing I wasn't prepared for was how fast it foams up when you add the honey...I wasn't ready for it and it spilled all over my stove. I will definitely make sure that doesn't happen next time :o).

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HermionePlease

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2005

This is nice but as it is I found it tooth-curlingly sweet. I skipped the white sugar and halved the honey and brown sugar which left it about right for our taste. I used it first on tuna - very good. It's good on beef too with the addition of about a teaspoon of Worchester sauce.

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ABBEYVET

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Reviewed: Mar. 31, 2005

All in all, a fairly good recipe. Works well on salmon, but we weren't crazy about it on chicken or any other type of fish. I gave it 4 stars because it makes salmon that my husband will actually eat...a big feat. However, I probably won't try it on anything else because we haven't been crazy about the other attempts.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Oct. 26, 2004

quite tasty, easy to prepare, works well on a variety of seafood. adjust the time andproduct to your own taste.

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LILBEAVER

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Reviewed: Mar. 27, 2004

This was good. I would cut down on the soy sauce next time I make it though, because it was very strong and covered the taste of the fish.

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NJSS2000

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Reviewed: Apr. 6, 2003

This wasnt the recipe i was looking for, but it was good. It reminds me of "mr. yoshida's" bottled sauce. The color was deep brown almost black, i was looking for a honey colored sauce. Tasted very good on steak, i imagine it would be great on chicken, or hamburgers. I am saving the remaining sauce i have to use in other recipes requiring soy sauce for a sweeter change of taste.

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 25, 2003

this is a excellent recipe. I have ppl asking me for it. I is sooooo good.

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MEGA5IVE

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Reviewed: Dec. 3, 2001

this teriyaki is the bomb! my son loved it - (and he's a bit picky about teriyaki's!!)- like a few others, i added less honey, brown sugar, white sugar. if you like your teriyaki sweeter than i'd follow the original recipe..this is the homestyle asian sauce that i could never find in a bottle..brilliant!

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RAMENGIRL

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Reviewed: Jan. 10, 2001

This was a good marinade, but not unlike something you can buy in a bottle. I tried it with beef. It did make the house smell great.

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CHAYA RADIN

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Reviewed: Jan. 10, 2001

I thought this teriyaki was just ok. It is EXTREMELY sweet. It did have potential to be good, but next time I will only use half the honey and half the sugar.

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