Teriyaki Marinade and Sauce Recipe - Allrecipes.com
Teriyaki Marinade and Sauce Recipe
  • READY IN 20 mins

Teriyaki Marinade and Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings

Directions

  1. Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
  2. Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins

Footnotes

  • Cook's Note:
  • If using as a marinade, leave cornstarch and water out of the recipe. Just mix ingredients together in a bowl, rather than heating them, before marinating.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2013

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)

 
Most Helpful Critical Review
Jan 18, 2014

Did not taste like a Teriyaki sauce at all and was a dark brown colour instead of a nice red.

 
Feb 21, 2014

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.

 
Feb 13, 2014

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!! Margie Bayer

 
Nov 07, 2013

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

 
Nov 02, 2013

Easy to make because I always have these items on hand. Tastes better than store bought too.

 
Mar 19, 2014

Very delicious, full of authentic flavor. I didn't have rice vinegar, so I substituted apple cider vinegar. I also added extra garlic as that's my preference :-) Thank you for the recipe

 
Mar 11, 2014

Don't buy ready-made ever again!

 

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Nutrition

  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 904 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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