How to make it

  • 1. Mix the lot together.
  • 2. Add the room temp chicken, beef, lamb, goat venison or alligator. If I’m doing bone in chicken I just do it.
  • 3. For boneless chicken or steak I usually cube it and put it on skewers, after it marinates. See Photo
  • 4. Cover tightly.
  • 5. Let sit, stirring occasionally, for at least four hours. Overnight in the fridge is very good.
  • 6. Go surfing. See Photo
  • 7. Cook & enjoy
  • This teriyaki sauce is fine for any sort of meat or fowl but not for fish. It’s a soak in marinade, not really a pour on sauce.
  • Teriyaki is always best done on the BBQ, or that type of grill, but can be done in a cast iron type skillet.
  • I usually serve this on a bed of rice or with Japanese fried rice and some See Photo
  • pickled veggies. See Photo

Reviews & Comments 1

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  • jeef_boner 5 years ago
    Trade the beer for cider, and up the sherry content! I love teriyaki and this is a great example from the ever-excellent Gourmand!
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