Teriyaki Marinade
User Reviews
5
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Prep Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4
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Calories
95 kcal
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Course
Condiments
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Cuisine
Asian
Teriyaki Marinade
Description
The Teriyaki Marinade combines low-sodium soy sauce and water with brown sugar and honey for sweetness, balanced by rice vinegar's acidity. Garlic and fresh ginger add pungent aromatic notes, while toasted sesame oil brings a nutty depth. Marinating meat or seafood for at least two hours—preferably 8 to 12—allows the flavors to penetrate and tenderize the protein without altering texture overly much.
Cooking over medium heat prevents the sugar from burning, which can happen at very high temperatures. To use the marinade as a glaze, reserving a portion before adding raw meat is important. This reserved marinade is boiled and thickened with a cornstarch-water slurry, then brushed over the cooked protein just before serving to add a glossy coating and intensified flavor.
Store the marinade in an airtight container in the refrigerator for up to three days. Avoid marinating more than 24 hours to prevent textural changes in the meat.
Ingredients
- 1/2 cup soy sauce low sodium
- 1/2 cup water
- 1/4 cup light brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons garlic minced
- 2 teaspoons ginger fresh, minced
- 1 tablespoon honey
- 1 tablespoon sesame oil toasted
Instructions
- Place all of the ingredients in a large bowl or resealable bag. If you're using a bowl, whisk to combine everything. If you're using a bag, seal the bag and shake to combine.
- Add one pound of meat or seafood to the bowl or bag. Cover the bowl or seal the bag, then refrigerate for a minimum of 2 hours.
- Grill, bake or broil as desired over medium heat.
- If you'd like to have some sauce to brush over the finished dish at the end, reserve 1/2 cup of the marinade mixture BEFORE you add the chicken. Bring the reserved marinade to a boil. In a small bowl mix together 1 teaspoon of cornstarch with 1 tablespoon water. Add the cornstarch to the boiling marinade and cook for 1 minute or until thickened. Brush the sauce over the cooked meat right before serving.
Notes
- Marinate meat or seafood for at least 2 hours, ideally 8 to 12 hours, but do not exceed 24 hours to avoid texture changes.
- Grill or cook over medium heat to prevent burning the sugars in the marinade.
- Reserve a portion of the marinade before adding raw meat to make a glaze by boiling and thickening with cornstarch slurry.
- Store the marinade up to 3 days refrigerated in an airtight container or resealable bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 715mg | 30% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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