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Nutrition Facts
Serving Size 1 (75g) Recipe makes 10 servings The following items or measurements are not included below: 1 tablespoon rice wine vinegar
Calories 76
Calories from Fat 0		(1%)
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 1613mg		67%
Potassium 159mg		4%
Total Carbohydrate 16.5g		5%
	Dietary Fiber 0.3g	1%
	Sugars 14.3g
Protein 3.2g		6%
detailed view... how is this calculated?

Teriyaki Marinade

Recipe #365696 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: I <3 Cookbooks
Apr 12, 2009

Years ago I was given a recipe for homemade teriyaki marinade by a friend from Hawaii. The recipe was rich, flavorful, and surprisingly easy to make. I regretfully somehow misplaced the recipe over the years. Now that I'm married and back in the kitchen, I'm cooking more and a lot more from scratch. I've tried to recreate the recipe I had years ago and think I've done a pretty good job. Preparation time does not include two hours in refrigerator to marinate meat. Hope you like it.

SERVES 10 , 2 3/4 cups (change servings and units)

Ingredients

1 cup soy sauce
1 teaspoon minced garlic clove
1/2 cup brown sugar
1 tablespoon rice wine vinegar
1 teaspoon gingerroot, grated
6 ounces pineapple juice
6 ounces orange juice

Directions

1
In medium pan over low to medium heat simmer soy sauce, garlic, brown sugar, vinegar, and ginger root.
2
After 15 minutes, add pineapple juice and orange juice.
3
Up to 2 hours before cooking time pour the marinade into a shallow baking pan or a ziplock bag that you've placed in a bowl to avoid spillage, add strips of beef, chicken pieces, steaks, OR pork chops, etc.
4
Place in refrigerator to marinate.
5
It is recommended that you use the marinade only once, for one kind of meat, then discard. If you are making two kinds of meat, such as chicken and beef, divide the marinade and allow the different meats to work in different containers.
6
Meat can be cooked in a variety of ways. Steak or beef strips are good placed over hot coals on a grill. Cook steaks to your preference. Beef strips will cook quickly, turn often, watch closely. Chicken is best baked or broiled until juices run clear. Pork can be cooked on the grill or in the oven until no longer pink.

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Featured Reviews for This Recipe

From: **Tinkerbell**

On Nov 2, 2009

Great flavor! I loved that the soy sauce was not overpowering at all. Everything was on hand & this was so easy to throw together this morning. I used chicken strips, marinated them all day, stir-fried them & served with rice & veggies tonight. The only thing I would change next time is to borrow Alli's sauce reduction idea. We can't wait to try this on pork & the BBQ too, when warm weather comes around again. Thanks for sharing, I<3Cookbooks!

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From: alligirl

On Jul 6, 2009

This was a great marinade; the flavor was yummy, I had everything on hand and it was simple. I reduced the recipe to 1/3 of the original amount. I marinated 3 regular size chicken breasts; I cut them into bite-sized pieces and cooked them in a wok. I saved the marinade, and after the meat was done, I sauteed the veggies, removed them, returned the chicken to the wok, with marinade, brought it to a boil, and added a tsp. of cornstarch, to thicken the marinade into sauce. And it tasted so good, I forgot to mix the veggies back in before the pic! This is terrific, Live/Laugh/Love, and thanks for sharing!

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From: diner524

On Sep 16, 2009

Wonderful teriyaki marinade, which I used on boneless skinless chicken breast. I only made 1/2 of the sauce and probably should have only made 1/4 of the recipe for 2 servings, as it makes alot. This was quick and easy to get together with ingredients I always have on hand. I served it with rice, grilled onions and red pepper kabob. Thanks for sharing the recipe. Made for PAC Fall 09!!

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