photo by Tinkerbell
- Ready In:
- In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper.
- Pour over desired meat or vegetable. Cover and marinade in the refrigerator for as long as you desire.
- The flavor will be stronger the longer you marinade the meat or vegetable. I usually marinade it overnight for meat and a couple of hours for vegetables.
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This was excellent!! So full of flavor. The longer it sat in the fridge, the better it tasted. I put some shrimpmeat in a bowl and stirred some of the sauce into it. I also used it in a recipe that needed teriyaki sauce in it and this was perfect. I will be making this again. Thanks for sharing your recipe. Made for PAC Spring 09
This marinade was a hit! I had intended to add some fresh ginger & then forgot to do it when the time came & just followed the recipe as written, including the black pepper. The only exception to that was the garlic, which states only a measurement of "2/3". I didn't think 2/3 of a Tablespoon would be enough, but I thought that 2/3 of a cup would be overpowering. I always add or double garlic in every recipe, so I used my judgement for the amount of sauce I had in the bowl & added two heaping Tablespoonsful of minced garlic. I think it was a good amount. Last night I used this for 1 lb of homemade meatballs. Instead of marinating them though, I pre-baked them on a jelly roll pan. I then drained the meatballs, & transferred meat & marinade to a 2 quart casserole dish & baked until done. My cousin had stopped by earlier, saw the recipe & said it was the teriyaki recipe she always uses & loves. Now we love it too! I liked that it had a nice balance between the brown sugar & soy sauce. The hint of orange flavor actually came out in the final product & was a wonderful surprise. The whole family agreed that this was a 5 star, including our picky toddler who never eats meat. She ate 3 meatballs! We'll be using this again & again. Can't wait to try it on pork & chicken & when the weather gets around to Spring/Summer, on the BBQ! Like I said, this is a 5 star recipe but I had to adjust it to 4 due to the incomplete measurement. Thanks for sharing, Salty Spider! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.