Teriyaki Marinade I6 Reviews
- Prep: 10 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 40 min
“In addition to his duties as Associate Artistic Director for the Oregon Shakespeare Festival, Tim is head chef for staff BBQ's. The secret to his magic is a sweet teriyaki that is a wonderful marinade and basting sauce. Use for everything from salmon to chicken to eggplant. It even works for tofu. This recipe makes enough for a whole salmon.” - by Tim Bond
Original recipe yields 9 cups
- In a large saucepan, combine ginger, garlic, and 1 cup vermouth. Bring to a boil over medium heat, and cook until ginger and garlic are tender.
- Stir in remaining vermouth, soy sauce, honey, and oyster sauce. Bring to a low boil, and reduce heat to low. Simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. Watch carefully to be sure that the mixture does not foam and boil over.
- Remove marinade from heat, and taste. The sauce should be sweet, not salty. If necessary, add up to 1 more cup of honey. Cool to room temperature. Marinade can be refrigerated for 4 to 5 days.
Reviews (6)Rate This Recipe
"Excellent Marinade. I used 1/4 cup of honey to make it sweeter, and it came out very close to the teriyaki marinades that excellent steak restaurants use...." See more"
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