Teriyaki Sauce
This is a home made Teriyaki sauce to use as a marinade or a dipping sauce.
- 1 cup soy sauce
- 1 cup dry wine or sake
- 1 Tbs honey
- 1 tsp minced garlic
- 1 tsp minced ginger
- hot sauce to taste
Mix the ingredients in a pot and heat through. That's it. Make a big batch, it keeps forever. If you want a stronger version, use dry red wine and dark soy sauce. If you prefer a lighter sauce, use dry white wine and light soy sauce. Fresh garlic and ginger are best, but if you only have powdered garlic or ginger, that works. Don't use garlic salt--there's no point to garlic salt, really, just get garlic powder and add salt when you want it.
The things I use this marinade with most are chicken legs and lamb. When I was in school, I'd marinade some chicken thighs in this sauce for about 3 hrs, and then roast them in a toaster oven at 275 degrees for a couple of hours, then broil them a bit to crisp the skin. Every once and a while, I'll marinade a lamb roast overnight, and then grill it.
This afternoon, it was lamb cubes marinaded for a couple of hours, then put on skewers with mushroom, tomato, and bell pepper and grilled:
Categories: Recipes