Ginger Teriyaki Marinade Food

TERIYAKI MARINADE

Steps:

• In medium pan over low to medium heat simmer soy sauce, garlic, brown sugar, vinegar, and ginger root.
• After 15 minutes, add pineapple juice and orange juice.
• Up to 2 hours before cooking time pour the marinade into a shallow baking pan or a ziplock bag that you've placed in a bowl to avoid spillage, add strips of beef, chicken pieces, steaks, OR pork chops, etc.
• Place in refrigerator to marinate.
• It is recommended that you use the marinade only once, for one kind of meat, then discard. If you are making two kinds of meat, such as chicken and beef, divide the marinade and allow the different meats to work in different containers.
• Meat can be cooked in a variety of ways. Steak or beef strips are good placed over hot coals on a grill. Cook steaks to your preference. Beef strips will cook quickly, turn often, watch closely. Chicken is best baked or broiled until juices run clear. Pork can be cooked on the grill or in the oven until no longer pink.

EASY TERIYAKI SAUCE/MARINADE

Steps:

• In a bowl whisk all ingredients together until no brown sugar granules remain.
• Pour over chicken, beef or pork.
• Marinate a minimum of 6 hours or up to 24 hours.

TERIYAKI MARINADE AND SAUCE

Steps:

• Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
• Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.

GINGER TERIYAKI RICE RECIPE

Steps:

• To begin making the Ginger Teriyaki Rice Recipe, heat a skillet with sesame oil on medium flame.
• To the hot oil, add ginger garlic and spring onions, saute for about a minute.
• Now add in the salt, pepper powder and ginger teriyaki sauce.
• Add the rice and toss well, ensuring the rice is evenly mixed.
• Turn off the flame, check the taste and adjust the seasonings according. Transfer the Ginger Teriyaki Rice to a serving bowl and serve hot.
• Serve Ginger Teriyaki Rice Recipe along with One Pot Creamy Spinach Lentils Recipe or Chicken with Creamy Mushroom Sauce Recipe, Spinach Mushroom Stir Fry Recipe and Apple And Ginger Cocktail Recipe. Serve Coffee Ice Cream Recipe.

TERIYAKI GINGER SALMON MARINADE

Steps:

• Combine Kikkoman Teriyaki Marinade & Sauce, brown sugar, and grated ginger root. Pour mixture over salmon* in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.

TERIYAKI MARINADE WITH GINGER AND GARLIC

Steps:

• In a medium bowl, mix soy sauce, red wine vinegar, white wine, honey, fresh ginger root, garlic and crushed red pepper flakes. Place in an appropriately sized sealed container with desired type of meat. Shake well to coat. Allow meat to marinate in the mixture at least two hours before cooking.

THE BEST TERIYAKI MARINADE

Steps:

• Combine all ingredients together in a large sauce pan. Bring to a boil, and let boil for 3-4 minutes. Remove and cool. Marinate meat of choice in it for a few hours, then cook as you choose.

GINGER TERIYAKI SAUCE

Steps:

• In a small sauce pan combine soy sauce through vinegar and cook on medium heat till sugar dissolves.
• Add ginger and stir.
• Combine corn starch with only enough water to cover corn starch (I use a little dipping bowl or tiny ramekin for this) quickly stir with a fork and add to sauce mixture in pot.
• Bring sauce to a boil, then reduce heat to simmer on low for about 1-3 minutes, continuously stirring until sauce thickens.
• Remove from heat, stir in sesame seeds and serve.

TERIYAKI SAUCE

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

GINGER TERIYAKI MARINADE

Steps:

• Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps.
• Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.

TERIYAKI MARINADE

Steps:

• Add the soy sauce and brown sugar to a plastic bag or bowl.
• Grate the fresh ginger. Pour in the sesame oil and grated ginger.
• Thinly slice the onions, add them next with the minced garlic.
• Mix to combine and add your protein. Marinade 2-3 pounds of steak or chicken about 2 hours, turning occasionally. If using shrimp or tofu, reduce marinade time to 20-30 minutes. Grill & enjoy!

TERIYAKI CHICKEN MARINADE

Steps:

• Place all ingredients for the chicken teriyaki marinade (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes, or for best results, for 2-4 hours.
• For baking instructions, follow our baked chicken tutorial here.

GINGER-GARLIC TERIYAKI SAUCE

Steps:

• In a medium sauce-pot add the Tamari, pineapple juice, sugar, maple syrup, garlic and fresh ginger. Whisk. Bring mixture to a simmer, then turn to medium low. Simmer on a low gentle heat for about 20-30 minutes, whisking occasionally. Towards the end of cooking, when whisked, it will boil up, so be careful here and adjust the heat as needed. The sauce will reduce by about 1/2 and thicken as it cooks.Once the sauce coats the back of a metal spoon and stays in place when your finger runs through the sauce on the back of the spoon (careful it's HOT), the sauce is ready. The sauce will thicken further as it cools.
• Strain through a fine mesh strainer and into a storage jar. Discard the solids. Store in a lidded container in the refrigerator for up to two weeks, or in the freezer for up to months.
• To thin the sauce, add more pineapple juice or water, a tablespoon at a time to thin as needed once cooled or reheated. Use as a sauce, as is or thin with water to use as a marinade. Reheat on low heat stove top or for 30 seconds at a time in the microwave.

GINGER TERIYAKI FISH STEAKS

Steps:

• Combine first 3 ingredients; remove and reserve 1/4 cup mixture. Pour remaining mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Marinate 30 minutes, turning bag over once. Grill fish 5 inches from hot coals 5 minutes on each side, or until fish flakes easily with a fork, brushing occasionally with reserved sauce.

TERIYAKI MARINADE

Steps:

• Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved.

GARLIC TERIYAKI MARINADE

Steps:

• Mix all ingredients together.
• In a zip lock bag, pour mixture over up to 3 lbs steak that has been scored in a diamond pattern.
• Marinate in the refrigerator for at least 3 hours, and up to 24 hours before charbroiling.
• Turn bag over several times during chilling time.
• Discard unused marinade.
• Slice steak thin to serve.

KETO TERIYAKI SAUCE

Steps:

• Combine all ingredients except for xanthan gum in a sauce pan
• Cook on medium heat until mixture starts to bubble
• Once it starts to bubble, add xanthan gum and continue to whisk until it is thick enough to coat a spoon

TERIYAKI GINGER MARINADE

Steps:

• Stir together ingredients in a small bowl. Pour over pork, poultry or fish in a large resealable bag. Turn to coat meat. Refrigerate for 30 minutes, turning occasionally. Drain. Discard marinade before grilling.

TERIYAKI MARINADE

Steps:

• In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper.
• Pour over desired meat or vegetable. Cover and marinade in the refrigerator for as long as you desire.
• The flavor will be stronger the longer you marinade the meat or vegetable. I usually marinade it overnight for meat and a couple of hours for vegetables.