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READY IN ABOUT 1¾ hrs

Teriyaki Marinade I

Read Reviews (6)

"In addition to his duties as Associate Artistic Director for the Oregon Shakespeare Festival, Tim is head chef for staff BBQ's. The secret to his magic is a sweet teriyaki that is a wonderful marinade and basting sauce. Use for everything from salmon to chicken to eggplant. It even works for tofu. This recipe makes enough for a whole salmon." — Tim Bond

Ingredients Edit and Save

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Original recipe makes 9 cups Change Servings

1/3 cup grated fresh ginger
1/3 cup minced garlic
1 1/2 cups dry vermouth, divided

5 cups soy sauce
1 cup honey, or as needed
1 3/4 cups oyster sauce

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Directions

In a large saucepan, combine ginger, garlic, and 1 cup vermouth. Bring to a boil over medium heat, and cook until ginger and garlic are tender.
Stir in remaining vermouth, soy sauce, honey, and oyster sauce. Bring to a low boil, and reduce heat to low. Simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. Watch carefully to be sure that the mixture does not foam and boil over.
Remove marinade from heat, and taste. The sauce should be sweet, not salty. If necessary, add up to 1 more cup of honey. Cool to room temperature. Marinade can be refrigerated for 4 to 5 days.

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PREP 10 mins
COOK 1 hr 10 mins
READY IN 1 hr 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

Excellent Marinade. I used 1/4 cup of honey to make it sweeter, and it came out very close to the teriyaki marinades that excellent steak restaurants use.

—MIRAGEAKAK

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Most Helpful Critical Review

Jun 23, 2007

Even using a low sodium soy sauce, the marinade was very, very salty. I ran out of honey and had to use sugar and pineapple juice, still very salty. Don't think I'll try this recipe again, but if I do, will significantly reduce the soy sauce.

—JFDOUGHERTY

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7 Ratings