On Line Cookbook
Teriyaki Marinade
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
A marinade for chicken or beef.

Source:
Teresa

Serves/Makes:1 batch marinade

Ingredients
  • 1 cup (225 ml) soy sauce
  • 2 cups (475 ml) water
  • 1/3 cup (80 ml) white granulated sugar
  • 1/3 cup (80 ml) light brown sugar
  • 3 or more cloves garlic, crushed (depending on your taste)
  • 2 stalks of celery, juice only (DO NOT OMIT THIS)
  • 1 piece of fresh ginger (can be omitted)
  • 1/4 cup (60 ml) vegetable or peanut oil
  • For Glaze:
  • 1 tbsp (15 ml) cornstarch
  • 1 tbsp (15 ml) water
Preparation
  • Mix all but oil together.
  • Bring to boil and boil for 1 minute.
  • Remove from heat.
  • Add oil.
  • Cool completely.
  • Pour over chicken or thinly sliced flank steak and marinate for several hours or overnight (You may wish to keep some of the liquid separate from the meat for dipping).
  • You can add 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water to the cooled liquid, bring to boil stirring constantly til thickened slightly and use as a dip, or glaze, etcetera.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.