Recipe by broomclandad
"I looked long and hard for a good-flavored teriyaki marinade recipe that could double as a sauce. Found a few and modified to this."
Watch video tips and tricks
1 (1 inch) piece
fresh ginger, grated
This is really good. For us the sesame seeds are not optional. The fresh ginger is great. I can see being able to use this for a lot of purposes. Delish! (I do use low sodium soy sauce)
Did not taste like a Teriyaki sauce at all and was a dark brown colour instead of a nice red.
Since I found this recipe my two boys (19 & 21) hug me so much that I can't finish my dinner. I suppose that is not a bad thing. When I come home with a big pack of chicken legs, the family knows what's coming. I marinate for at least 24 hours, turning once, and then bake uncovered in a 350 oven for 2 hours or more. Note: I make a double batch so the legs are just about covered. A few nights ago hubby was really late coming home from work and the legs were happily cooking for two and a half hours. Oh, my...! My oldest son couldn't stop saying, "Mom, look, the meat is just falling off the bones!" Followed by yumm, yummm, yum noises. Ok, Broomcladdad, that to me is a great compliment. The last batch I made I tweeked your recipe and added maybe a 1/4 cup more soy sauce and a smidge more brown sugar. I love sesame seeds but have to leave them out. Hubby and I have bridges, and I'm not talking about those in Madison County either.
Next month, March 2014 my father-in-law is turning 75. Guess what my mother-in-law wants me to make for the main course for his birthday dinner? Job well done!!
Have been looking for this recipe for a long time. Used fructose in place of honey, balsamic rice vinegar, a ton more minced garlic, and added a big splash of sherry at the end. Did not add cornstarch or cook it as I have found if you keep basting your food with its own juices along with the marinade while it's baking, the sauce thickens on it's own. Fabulous as it keeps forever! /arnetage68
Easy to make because I always have these items on hand. Tastes better than store bought too.
So much cheaper than buying store bought, with the same great flavor. Will be making my own from now on. Love it! Thank you for sharing.
Exactly what I was looking for! I'd run out of teriyaki sauce and needed something quick for the pork stir fry I was throwing together. Sautéed chopped carrots, red peppers and celery (about 2c total) in 1T coconut oil. Added about 12oz slicked leftover pork tenderloin to the skillet, added this teriyaki sauce and covered over medium heat until warmed through. Served over brown rice. The whole family loved it!
very authentic!I had to do without the sesame seeds but loved the flavor it added to my tofu dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Teriyaki Marinade and Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 41
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make traditional Japanese teriyaki sauce from scratch.
An incredibly quick-and-easy pasta sauce with toasted garlic & cherry tomatoes.
This herby, garlicky, tangy condiment is good on just about everything.