Walt's Teriyaki Marinade and Dipping Sauce
This is an old way of making a teriyaki sauce with honey instead of sugar, giving it a more pleasing sweetness. It's great for marinading and dipping with any kind of meat dish.
- Ready In:
- 1⁄4 teaspoon ground ginger
- 1⁄3 cup soy sauce
- 1⁄4 cup honey
- 1 garlic clove, minced
- 1 teaspoon grated onion
- 1⁄2 cup water
- Blend ginger, soy sauce, honey, garlic, and onion in a bowl.
- Add meat to marinade for at least one hour or refrigerate meat in marinade overnight.
- After marinating meat, drain the marinade and add it to a 1/2 cup of water.
- Bring it to a boil for 3-5 minutes and use it for a meat dipping sauce during the meal.
- Excellent for pork, beef or chicken.
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I can't believe I never made this before - I have been eyeing it forever. I used this sauce to marinate some chicken wings. They turned out beautifully! Delicious. I will definitely use this again. (Probably should have used it on my beef tonight instead of trying something new...) I wasn't able to cook the marinade and use to toss the wings, because it picked up a little too much "chicken yuck" somehow, but next time I might make a little extra just for that purpose. I also think I could have grilled the wings plain and tossed them in the sauce after if I didn't have time to marinate.Reply
A wonderful flavored teriyaki sauce! The only correction I made to the recipe was to omit the water and replace it with 1/2 cup pineapple juice, it gives an even sweeter (but not overly sweet) flavor. I also thicken this sauce by simmering it and adding 1-2 tbsp. of corn starch. It thickens nicely and is perfect to use on chicken stir fry. My family loves this sauce....thank you :)2Reply
I used this marinade on thinly sliced sirloin that was marinated for several hours, then threaded onto bamboo skewers and grilled. The sauce had excellent flavor and I loved how it could also be used as a dipping sauce by adding water and boiling. Served over white rice with some of the extra sauce.1Reply
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