Reviewed: Sep. 10, 2011

I followed recipe w/the exception of less sugar. I think I cut the sugar too much. I did add more ginger,which was a great addition,as well as sliced green onions,and marinated for about 45min. If I would have had more time I would have marinated longer. Oh btw, I did this with mahi mahi,served w/rice Hawaii style,and it was great.

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Reviewer:

squid

Cooking Level: Intermediate

Reviewed: Jul. 28, 2011

I used reduced sodium soy sauce and I used sliced green onion as the onion in this recipe. I also increased the garlic to what my husband calls a "crapton". I marinated my pork in this overnight, then cooked it this morning before it got hot and so I could have some before I went to work. I made Cold Sesame Noodles to go with it. It was quite good, though I think it's missing something. Next time, I'd increase the ginger for sure. Marinating for a length of time is really the way to go for best results.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 17, 2011

Good, not great. I somewhat halved the recipe for four large chicken breasts, bonein, using these measurements: 1/2c soy, 1/2c water, 2T brown sugar, 1/4t ginger, 1/2t garlic, 2T onion,, 2T sherry. I marinated them for a few hours then baked in the marinade (what used to be) skin side up. Covered it in foil for 45 minutes, uncovered last 15. No one gave compliments, but they didn't complain (as usual) either. :/ :) The trick to add water is a good one. Adding water you get the flavor without the toughness it can cause. Oh, after baking, I thickened the strained pan drippings with 2T cornstarch.

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

Teriyaki Marinade Haiku: "Needs some more ginger. I used it on some chicken. Nice with steamed veggies." Scaled it back by 1/2 and marinated boneless chicken breast in it overnight ~ grilled the chicken and ate it w/ steamed mixed veggies and rice, although I think it would've been better with more than just a pinch of ginger, and possibly a teaspoon of hot sauce.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: May 9, 2010

Very good marinade, good for last minute marinade if you dont have time to marinade overnight (which I prefer). I also marinaded some mushrooms for a few hours I think, but they were way too salty. A 1/2 hr probably would be better for mushrooms.

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Reviewer:

brenda1212

Reviewed: Oct. 13, 2009

Yummy! Beef turned out great marinated in the sauce. After marinating the beef in the sauce I reduced the sauce by half and then used it the next night for a stir fry!

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Reviewer:

Bostonbuns

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

Reviewed: Dec. 30, 2007

This is so good, I have used it on chicken and beef. I even use it as a dipping sauce just thicken it with some cornstarch

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Reviewer:

DIAMONDJOY

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

Living In: Aurora, Colorado, USA

Reviewed: Jul. 27, 2007

Very good teriyaki recipe! I omitted the water, reduced the brown sugar to 1/4 c, and added dark Karo syrup for color and a bit of glazing. Used this to marinate a steak, and it was delish! Boyfriend says this is a keeper! I agree.

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Reviewer:

KATYPI

Cooking Level: Intermediate

Reviewed: Dec. 4, 2006

This was pretty good. I made it with a chicken stir fry. It was delicious with the chicken, but the vegetables tasted kind of odd. (It's almost as if the vegetables absorbed more of the sugar than the chicken.) I will use again, probably just for chicken though!

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Reviewer:

Liann

Cooking Level: Intermediate

Home Town: Brownsville, Pennsylvania, USA

Living In: New Bethlehem, Pennsylvania, USA

Reviewed: Aug. 13, 2002

This is one of my basic marinades for all types of meat, poulty & even fish. I also use it to make teriyaki chicken wings which are a favorite at gatherings. I bake 2-3 pounds of wings seasoning them with salt, pepper & a little melted butter. Bake at 350 until done & brown. Then throw them into a crock pot on low with this marinade poured over them. Finger licking good!

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