Teriyaki Marinade I
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
60
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Ginger (grated fresh)1 cup
Garlic (minced)1.5 cups
Vermouth (dry, divided)5 cups
Soy Sauce1 cup
Honey (or as needed)1.75 cups
Oyster SauceDirections:
1
In a large saucepan, combine ginger, garlic, and 1 cup vermouth
2
Bring to a boil over medium heat, and cook until ginger and garlic are tender
3
Stir in remaining vermouth, soy sauce, honey, and oyster sauce
4
Bring to a low boil, and reduce heat to low
5
Simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch
6
Watch carefully to be sure that the mixture does not foam and boil over
7
Remove marinade from heat, and taste
8
The sauce should be sweet, not salty
9
If necessary, add up to 1 more cup of honey
10
Cool to room temperature
11
Marinade can be refrigerated for 4 to 5 days