"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
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grated fresh ginger
1 1/2 cups
dry vermouth, divided
honey, or as needed
1 3/4 cups
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.
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.
Good but I have had better. Will make it again
Especially good on salmon, and we did try it on tofu. It was excellant for both.
I was very impressed! My steaks marinated a day longer than planned and they melted in our mouths!!!
a very good sauce for seafood beef pork and chicken
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