teriyaki marinade

[sam barrett]

Have you guys ever been to a fair or carnival and had the teriyaki chicken on a stick.  I love teriyaki but need a good marinade that really sticks to the meat and really soaks in.  Any recipes?
                          Thanks, Sam

[sam barrett]

Sorry, I didn't see the teriyaki post already on here.  Any other recipes would be appreciated.
                          thanks

[Al Dente]

Add the meat and marinade to a vacuum sealer bag, then put it on the machine.  The marinade will really get into the meat fibers.

I like a one to one ratio of worcestershire sauce and teriyaki sauce, with some minced garlic and ginger added.

[Daniel Hugelier]

Here's a trick I learned from a Hawaiian Chef a long time ago.

Put a cup of good quality soy sauce in a small sauce pan. Add enough sugar so the soy dosen't taste salty any longer.

As Al Dente said, grate a little fresh ginger and smash a clove or two of garlic and add it. Juice of a lime won't hurt either.
Bring to a boil and thicken slightly with a little cornstarch disolved in a bit of cold water or pineapple juice. Barely thicken the sauce. Although it's not neccesary to thicken it, it really glazes up nicely on the surface of the meat.

Dan

[Al Dente]

Traditionally, Teriyaki sauce is equal parts beef broth, soy sauce, and sweet rice wine.  Bring all to a boil and simmer for 5 minutes.  Like Dan said, thicken it up with a little cornstarch for a nice glaze.

[Crimson mist]

Here's a traditional Japanese Teriyaki recipe 1 cup each soy sauce, sweet marin, and sake add 1 large smashed and chopped clove of garlic and a small amount of sugar  reserve some and bring that to a boil add more sugar a tbs or two and thicken with cornstarch for a dipping sauce

[Yankee Bill]

Hi Sam,

I'm a big Teriyaki fan also. I've been using this recipe for a long time for Venison and it is a real crowd pleaser, guess it'd be good w/ chicken also. It's not "Traditional" but it's very good and about the only way I fix my grilled Backstrap steaks anymore. Note: The brand of Soy sauce you choose will make or break the recipe. I've had the best results using Kikoman Lite (less sodium = salty and nice flavor).  

8 Venison Loin Steaks Butterflied to 1/2" thick
1/3 cup Kikoman Lite Soy Sauce
1/2 sm. onion finely sliced
3 cloves of garlic finely minced
1 TBSP (to taste) minced Fresh Ginger
1 - 3 TBSP Brown Sugar to taste (cuts Saltiness   of Soy Sauce)
1 tsp. Dry Mustard
2 Bay leaves crushed
4 oz. 7-up soda (sounds strange but works well)
Splash of Dry Sherry to taste
dash of chinese Five Spice powder to taste (go easy w/ this spice)
1/2 cup Veg. oil( if you multiply recipe still only use 1/2 cup oil)

Wisk of stir well to disolve sugar, place in ziplock bag in frige for 1-3 days (the longer the better) turn once a day to mix.

I usually X 3 the marinade recipe when I make it, you might want to play w/ the amounts of ingredients to suite your own taste. I've got several asian friends and they all love this recipe when I fix it. Hope you'll enjoy it as much as we do.

YB

[chefpaul]

To one and all!
Here’s a trick I have use for many years.
If you have some tough meat and need the marinade to help break it down.I also addto
the teriyaki sauce some fresh pineapple (enzyme bromelain), fresh papaya (enzyme papain) that been grated or cut very fine (you could also use fresh figs or fresh kiwi) These fruits have a natural enzyme that helps break down meat and gelatin protein. Thats why you will never see any of these in a jello mold or in a jello fruit cocktail. The natural enzymes break down the protein in the jello and they won’t solidify unless you first cook the fruit and destroy the enzyme.
Therefore they are a great natural tenderizer for meats.

Good Hunting & Eating
Chef Paul

[Al Dente]

Also good to eat a papaya or take some papaya enzymes after a big meal.  It really helps get rid of that bloated feeling quickly...so you can then eat more!!!!

[ringo64]

this is a great terriyaki marinade....after marinating, bake it right in it and it will make a great glaze.
REAL maple syrup
soy sauce
black pepper
fresh ginger
fresh garlic
sesame oil