Teriyaki Marinade

Submitted by Salty Spider

"This is a wonderful teriyaki marinade for grilling! If you like add lemon/lime juice or minced ginger to make it a zestier marinade. This marinade works great for any type of meat or vegetable."

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 4

ingredients

• 1⁄3 cup soy sauce
• 2 1⁄2 tablespoons brown sugar, packed
• 1⁄3 cup orange juice
• 2 tablespoons garlic, minced
• 3⁄4 teaspoon ground black pepper (optional)

directions

1. In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper.
2. Pour over desired meat or vegetable. Cover and marinade in the refrigerator for as long as you desire.
3. 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.

Reviews

[Rifka]

Very good flavor. My husband thought maybe it should be a little thicker.

 

[AuntWoofieWoof]

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

 

[Darkhunter]

This was delicious! Used to marinate pork for dinner tonite. Used just a little more garlic and some orange zest, just to bring out the citrus flavor a bit. Served with sesame noodles and pea pods. Will have this again, Salty Spider, and thnx for posting. Made for Fall 2008 PAC.

 

[Tinkerbell]

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.