Tutu’s Teriyaki Sauce (marinade)
From elgourmand 12 years ago
- 8 to make
- Serves 4
The pour on teriyaki sauce you find in the stores today just doesn’t get it for me. I’ve had teriyaki in three countries, including Japan, and a good marinade is the onlyest way. I picked up this recipe in Hawaii, from Tutu Sarish the summer of 61 or 62; can’t remember which as I was over for both summers. Read more That was before I moved to Hawaii & I was just over for the summer, staying with her family, hanging with the kids, catching a few waves, doin some spear fishing & going off the high board at the Natatorium to impress the girls. We lived one short block from the beach out on Black Point, at the foot of Diamond Head. About as good as it gets. I’m here to tell you that Hawaii was a different place back then. The airport was a big Quonset hut, The Outrigger Canoe Club was in the heart of Waikiki Beach (I paddled for them in 62, great fun), the Matson Line steam ships still came in once a week & things were really relaxed. Tutu was a great cook and passed on a few recipes, when I had the patience to pay attention. She would make this teriyaki up in the morning and leave it in the fridge all day to cook for dinner. This is enough for about four to six chicken thighs or small steaks. See less
Ingredients
- • ½ Cup Dark, mushroom, soy sauce shopping list
- • 2 ½ Cups hot water shopping list
- • ½ Cup beer shopping list
- • 1 clove garlic, crushed & chopped. shopping list
- • ½ inch ginger, grated. shopping list
- • ½ Cups raw sugar. Use refined if you must but use a bit less. shopping list
- • 1 tsp salt. shopping list
- • A good pinch of sage, optional. shopping list
- • A wee pinch of oregano, optional. shopping list
- • A dollop of sherry or port. Tutu used Saki but I usually use port. shopping list
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
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