Teriyaki Marinade

Post date: Jan 4, 2010 5:46:26 AM

Lucy & Rob’s “1997  Blizzard” Teriyaki Marinade

Ingredients:  soy sauce, sake, sugar, scallions, ginger, garlic.

Storage:  Lasts indefinitely under refrigeration.

Uses:

Marinate and grill beef, lamb, pork, chicken, salmon, halibut, shrimp, or scallops.  Use approximately ¼ cup of marinade for every 1 pound of meat.  Marinate for 15-30 minutes for seafood and 30 minutes - 3 hours for meats. 

Add to stir fry.  Use approximately 1 tablespoon of marinade for every 1 cup of chopped vegetables.

Small Batch:

1/3 C.   soy sauce

1/3 C.   sake (Japanese rice wine)

1/3 C.   sugar

1            scallion, sliced thinly

2            cloves garlic, minced

1”          ginger root, peeled and grated

Bottle Batch:

1 C.       soy sauce

1 C.       sake (Japanese soy sauce)

1 C.       sugar

3 - 4      scallions, sliced thinly

4 -5       cloves garlic, minced

3”          ginger root, peeled and grated

Mega Batch:

1 gallon           soy sauce

1.5 liters          sake

3 lbs.                sugar

3 bunches       scallions, sliced thinly

3 heads            cloves garlic, minced

2 “hands”        ginger root, peeled and grated

Place all ingredients in a pot.  Stir over medium heat to melt the sugar.  Do not let come to a boil.  Let cool. 

For larger batches, use a food processor or blender to mince garlic and pulverize (“grate”) garlic. 

Keeps indefinitely under refrigeration.