Sharon's Teriyaki Marinade Recipe: Easy, Delicious, & Nut Free
Cost: $2
This make ahead Japanese style marinade and teriyaki sauce is handy to have on hand when you need a little bit for marinating raw ingredients or glazing for a finishing touch.
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Equipment
- small pot
- measuring spoons and measuring cups
- whisk
Ingredients
- ½ cup soy sauce
- 1/3 cup sugar
- ¼ cup mirin substitute honteri for a non-alcoholic option
- 1/4 cup water room temperature
- 1 teaspoon ground garlic
- 1 teaspoon ground ginger
- 1 teaspoon granulated onion or ground
Instructions
- Whisk all the ingredients together in a small sauce pan and heat on medium heat until boiling.
- When the sauce starts to boil, lower the heat to medium low so that it simmers. Allow the sauce to simmer for 10 minutes and stir occasionally. The sauce is ready when it thickens a bit and looks syrupy.
- Set aside to cool down before using as a marinade. Refrigerate and use within 3-4 days or freeze.*
Notes
*I use dried and ground garlic in this recipe and keep any unused amounts of sauce in my refrigerator up to 1 week. But if you decide to use fresh garlic (or any fresh ingredients), it's important to use or freeze within 3-4 days.