1/5 Photos of Teriyaki Marinade
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.
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Units: US | Metric
- 1In medium pan over low to medium heat simmer soy sauce, garlic, brown sugar, vinegar, and ginger root.
- 2After 15 minutes, add pineapple juice and orange juice.
- 3Up 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.
- 4Place in refrigerator to marinate.
- 5It 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.
- 6Meat 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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Nutritional Facts for Teriyaki Marinade
Serving Size: 1 (75 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 76.8
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1612.4 mg
- Total Carbohydrate 16.6 g
- Dietary Fiber 0.3 g
- Sugars 14.3 g
- Protein 3.2 g
The following items or measurements are not included:
rice wine vinegar