Recipe by Tim Bond
"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."
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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
This marinade was so good! I used mine for chicken and it turned out great. It was sort of a last minute decision so the wings only marinated for about 2 1/2 hours but they still turned out super delicious. I followed the recipe as is but I used 3 cups of soy sauce instead of 5 and used some pineapple juice to compensate for it. Will be using this recipe again in the future for sure.
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