Serves: 5
Total Calories: 64
1. Combine the garlic, ginger, scallions, tamari, mirin, sake, and sugar in a small bowl and whisk until the sugar is dissolved. Marinate meat or seafood in this mixture for 1 hour. Remove the food from the marinade and drain.
2. If you wish to use the marinade as a glaze, strain it into a saucepan and boil until thick and syrupy, about 5 minutes. Brush it on the food during the last 5 minutes of cooking. After boiling, store, tightly covered in the refrigerator, for up to 1 week.
Makes about 1 1/2 cups before boiling enough to marinate 2 pounds seafood, chicken, or beef
This Teriyaki Marinade recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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