Teriyaki Marinade & Sauce2016-07-20
- Yield : About 1 cup
- Servings : 8
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
This information is per serving.
Calories From Fat0
Serving Size:2 tablespoons (30 ml)
Teriyaki chicken, beef, and seafood are popular quick serve and casual restaurant items. Soy sauce is a major ingredients that is high in sodium. So, most teriyaki style foods are high sodium foods.
Foods served teriyaki style can also be high in sugar. This Japanese style teriyaki marinade and sauce obtains most of its sweetness from mirin a Japanese rice wine like saki with less alcohol and added sugar.
Saki, Japanese rice wine, is available in most stores where liquor is sold. Like cooking with any wine, buy a good quality saki. If it is good enough to drink, it is good enough for cooking.
Teriyaki marinade can be stored in the refrigerator for up to one month. Teriyaki sauce should be used the same day.
When using this recipe for both a marinade and sauce use 1/4 to 1/3 cup to marinade your meat reserving the rest to thicken for the sauce. Reduce cornstarch by 1/4 to 1/3 teaspoon unless you like a very thick sauce.
Marinaded Teriyaki Chicken Kebobs
- 1/3 cup (80 ml) saki
- 1/3 cup (80 ml) mirin
- 1/3 cup (80 ml) reduced sodium soy sauce
- 1 teaspoon (5 ml) fresh ginger root, peeled and sliced thin
- 1 tablespoon (15 ml) sugar
- For Sauce
- 1 tablespoon (15 ml) corn starch
Method of Preparation
In a 1 qt/L pan, combine all ingredients. Warm on low heat until sugar dissolves. Cool to room temperature and strain.
To make sauce, stir corn starch into cold teriyaki marinade. Reheat on medium low, stirring constantly until sauce thickens coating a spoon.