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."
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1 (1 inch) piece
fresh ginger, grated
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!!
Made this marinade for flank steak with a couple of changes. I added thinly sliced green onions. While the steak was on the grill, I reduced the leftover sauce to spoon over the sliced meat. It was a bit salty for my taste--the soy sauce dominated. Next time I will try doubling the brown sugar and adding some more ginger.
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)
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
This is a great recipe. I doubled this because I was making a large dinner. I added 1/4 C molasses (a secret Japanese ingredient) and 2 more Tablespoons of brown sugar (it wasn't quite sweet enough for my taste) totaling 6 Tablespoons as well as a few shakes of crushed red pepper. I did not double the sesame oil because it is so strong so I substituted olive oil up to 1/4 C total. Again these extra ingredients were doubled!!! This was delicious...enjoy!
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!
The taste is delicious and so easy to make. Better than any restaurant.
I cut up chicken, cabbage, green onion, carrots and a little jalapeno pepper for a nice little kick,
* 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
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