Ingredients

  • 1 large clove garlic, smashed
  • 1 teaspoon ground ginger, or 1 Tablespoon fresh ginger grated
  • ¼ teaspoon dry mustard, Colmans or Chinese mustard
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • ⅔ cup soy sauce
  • ½ cup white wine, Reisling is good, something a bit sweet, not tart

Directions

1. In large zip-lock bag combine first 4 ingredients and smoosh together to blend. Add soy sauce and wine. Mix well.
2. Add meat to marinate. Turn every 1/2 hour or hour depending on total length of time.
3. Beef - marinate 4 hours when whole steaks. If sliced thinly, marinate 15 minutes. Chicken pieces with skin and bones, marinate 3-4 hours Chicken - if boneless and skinless, marinate 2 hours Pork Ribs - marinate 1-3 hours depending on thickness. Baby backs 1 hour, Farmer style ribs 3 hours. Fish, like Salmon or Halibut steaks, marinate 1/2 hour. If fillets, marinate 20 minutes.
4. Discard marinade before cooking.
5. You may desire more or less Teriyaki flavor. If more, then marinate longer. If less, marinate less.



Keywords
marinade, marinating sauce, Japanese, Asian
MacGourmet downloadTeriyaki Sauce. To import, drag image to your MacGourmet recipe box.