Teriyaki Marinade II

A sweet teriyaki that is a wonderful marinade and basting sauce. Use for everything from salmon to chicken to eggplant. It even works for tofu. This recipe makes enough for a whole salmon.

  • 1/3 cup grated fresh ginger
  • 1/3 cup minced garlic
  • 1 1/2 cups dry vermouth, divided
  • 5 cups soy sauce
  • 1 cup honey, or as needed
  • 1 3/4 cups oyster sauce
  • In a large saucepan, combine ginger, garlic, and 1 cup vermouth. Bring to a boil over medium heat, and cook until ginger and garlic are tender.
  • Stir in remaining vermouth, soy sauce, honey, and oyster sauce. Bring to a low boil, and reduce heat to low. Simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. Watch carefully to be sure that the mixture does not foam and boil over.
  • Remove marinade from heat, and taste. The sauce should be sweet, not salty. If necessary, add up to 1 more cup of honey. Cool to room temperature. Marinade can be refrigerated for 4 to 5 days.

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