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Nutrition Facts
Serving Size 1 (139g) Recipe makes 2 servings
Calories 124
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4204mg		175%
Potassium 196mg		5%
Total Carbohydrate 14.3g		4%
	Dietary Fiber 0.6g	2%
	Sugars 8.0g
Protein 8.0g		15%
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Back to Basics Teriyaki Sauce and Marinade

Recipe #275065 | 25 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mary the Disturbed Stick Woman
Jan 1, 2008

Like the title says, this is a "back to basics" teriyaki marinade that can also be made into a teriyaki sauce. "Teriyaki" sauce has found a home in many places around the world, and so there are a lot of variations, often containing a lot of sugar, honey, lemon juice, cornstarch, who knows what all. This is based on a simple, traditional marinade recipe by Gaku Homma, with only a small variation to create the sauce.

SERVES 2 -4 (change servings and units)

Ingredients

1/2 cup soy sauce (preferably low-sodium)
1/4 cup sake
1/4 cup mirin
1 tablespoon sugar (up to 1 Tablespoon)
1 slice gingerroot, peeled (coin-sized)
1 small garlic clove, peeled and sliced

Directions

1
Combine the soy sauce, sake and mirin. This is the marinade. To use, marinate whatever you're cooking for about half an hour in a small amount of marinade (1-2 tablespoons for a boneless chicken breast, fish filet, small beef steak or block of tofu), then grill.
2
If you want to make the sauce, mix the soy sauce, sake, mirin, sugar, ginger and garlic, then heat over low heat for about 20 minutes. Do NOT re-use marinade to make the sauce -- use ingredients that have not touched any meat. Use less sugar if you prefer -- I don't advise using more. Remove the ginger and garlic. Use the sauce to glaze whatever you're grilling for the final minute. Remove the grilled food, slice into bite-sized pieces, and serve over rice with a spoonful or so of warm teriyaki sauce to top.
3
This recipe makes enough for 4 when made as a marinade, enough for 2 when made as a sauce.