Teriyaki marinade or glaze is a wonderful enhancement to a number of dishes. It adds great flavor to fish, beef, chicken and even rice. It is one of the easiest sauces to make. Children usually love the flavor of teriyaki sauce as it is sweet and not too spicy. However, if it's a spicy kick your looking for, you can work with your teriyaki recipe to add this touch.
This week I served beef tenderloins and shish kabobs marinated in my favorite teriyaki glaze. This recipe provides ample sauce to utilize both as a marinade as well as a glaze to work with while you are grilling. You will probably be able to save a portion of the glaze in the refrigerator for at least one additional meal.
Teriyaki Glaze
3 1/2 cups soy sauce
1 1/2 cups brown sugar
3 tsp. powdered ginger (or equivalent crystallized ginger)
3 cloves crushed garlic (or equivalent garlic powder)
5-10 drops Tabasco Red Pepper Sauce
1/4-1/2 cup Sirah or similar red wine
1/4 cup cold water
1 tsp corn starch
Heat the soy sauce, brown sugar, ginger, garlic, Tabasco Red Pepper Sauce, and wine in a heavy saucepan. Stir until the sugar is melted. Take 2 cups of the mixture and set aside to cool for later use as a marinade with beef or chicken. Meanwhile, stir 1 tsp. corn starch in cold water until completely dissolved. Add to glaze in saucepan.
Heat glaze until boiling and stir for about 1 minute. Utilize glaze when serving beef, chicken, or rice.
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce make it Chinese; garlic makes it good." - Alice May Brock
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