Search thousands of recipes reviewed by home cooks like you.

Teriyaki Marinade I

Teriyaki Marinade I

  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m
Tim Bond

Tim Bond

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Directions

  1. 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.
  2. 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.
  3. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MIRAGEAKAK
7

MIRAGEAKAK

1/25/2004

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.

maryloucox
6

maryloucox

1/25/2004

Good but I have had better. Will make it again

Syd
5

Syd

3/26/2004

Especially good on salmon, and we did try it on tofu. It was excellant for both.

Similar recipes

ADVERTISEMENT