Teriyaki Marinade

Published in Eating Well January/February 1993. My magazine cut out is getting so worn, I'm posting this for safe keeping! My son LOVES teriyaki and after trying so many different recipes, this is the one that is the absolute best. The magazine says, "The traditional sweetener for teriyaki is mirin (sweet rice wine), but if it is unavailable, use sake, sherry, or white wine and increase the sugar slightly." My local Kroger has the best mirin, sold near the sushi station. It is in a large wine bottle. It is better than the product with HFCS added in the aisle. I admit I have never added the jalapenos for the sake of my son. I use the brown sugar when I make it. We love this for chicken for grilling, but the recipe says it can be used with beef, lamb, poultry, or seafood.

• Ready In: 10 mins
• Serves: 1
• Yields: 1 cup

Ingredients

• 3  scallions, trimmed and finely chopped
• 3  garlic cloves, minced
• 1 -2  jalapeno, seeded and minced (optional)
• 1  tablespoon gingerroot, minced peeled
• 1⁄4 cup reduced sodium soy sauce
• 1⁄4 cup mirin
• 2  tablespoons maple syrup or 2  tablespoons brown sugar
• 1 1⁄2 tablespoons  sesame oil

Directions

1. Combine scallions, garlic, jalapenos (if using) and ginger in a bowl.
2. Whisk in soy sauce, mirin, maple syrup or sugar and sesame oil.