Teriyaki Marinade and Sauce for 8 People

Ingredients and Weight:

For the Marinade:

• 1/2 cup soy sauce
• 1/4 cup sake (Japanese rice wine)
• 1/4 cup mirin (Japanese sweet cooking wine)
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon vegetable oil

For the Sauce:

• 1 cup teriyaki marinade
• 1/4 cup ketchup
• 2 tablespoons cornstarch
• 2 tablespoons water

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

For the Marinade:

1. In a large bowl, whisk together all the marinade ingredients.
2. Place the meat in the marinade and refrigerate for at least 30 minutes, or up to overnight.

For the Sauce:

1. In a small saucepan, bring the teriyaki marinade to a simmer.
2. In a separate bowl, whisk together the ketchup, cornstarch, and water.
3. Gradually whisk the cornstarch mixture into the simmering marinade.
4. Cook, stirring constantly, until the sauce thickens and bubbles.

To Cook the Meat:

1. Remove the meat from the marinade and pat dry.
2. Grill, broil, or pan-fry the meat to your desired doneness.
3. Brush the meat with the teriyaki sauce during the last few minutes of cooking.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 320
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 60mg
• Sodium: 1200mg
• Carbohydrates: 30g
• Sugar: 25g
• Protein: 20g

Dish Characteristics:

• Sweet and savory with a hint of garlic and ginger
• Rich and flavorful
• Perfect for grilling, broiling, or pan-frying meat

User Comments:

• "This teriyaki marinade and sauce is absolutely delicious! The flavors are perfect, and it makes the meat so tender and juicy."
• "I love how easy this recipe is to make. I don't have to marinate the meat for long, so it's a great option for quick meals."
• "This sauce is so versatile. I've used it on chicken, beef, and pork, and it always turns out amazing."

Special Precautions and Tips:

• If you don't have sake or mirin, you can substitute white wine or dry sherry.
• To reduce the sodium content, use low-sodium soy sauce.
• To make the sauce gluten-free, use gluten-free soy sauce and cornstarch.
• Marinate the meat for at least 30 minutes, but preferably overnight, for best flavor.
• Don't overcook the meat, or it will become tough.