Margaret’s Hawaiian Teriyaki Marinade
From elgourmand2 8 years ago
- 15 + 4 Hrs to make
- Serves Some
When I first went to Hawaii, back in 1961, I stayed with the Sarish family; old friends of my dad’s. A great crowed, living at the foot of Diamond Head, a block from the beach; The gods were very kind that summer. Read more Margaret Sarish made a teriyaki marinade that has never been equaled. Never. Forget all that last minute paint –on and sticky dip in goop. That stuff is rubbish and one reason I never order teriyaki at a restaurant. Teriyaki is a marinade, not a sauce. Try this just once and you’ll never buy another bottle of “teriyaki sauce”. Her recipe calls for dark soy sauce. If you use a light soy, like Kikkoman, you want 1½ cups soy sauce and ½ cup water. This works for meat, chicken or any seafood. The only thing that changes is the time. This marinade produces a mild but distinctive teriyaki flavor that you will never get from some paint on sauce. See less
Ingredients
- • 1 cup (240ml) dark soy sauce. shopping list
- • 1 cup (240ml) hot water. shopping list
- • ¾ (180ml) cup raw sugar. shopping list
- • 1 small clove garlic, fine chopped. shopping list
- • 1 bay leaf. shopping list
- • 1 tsp. Worcestershire sauce. shopping list
- • juice of one orange. shopping list
- • Half cup (120ml) of Saki. shopping list
How to make it
- 1. Mix all the ingredients, except the sake in a bowl large enough to hold the marinade and whatever you want to marinate, stirring until the sugar is dissolved.
- 2. Make sure the stuff you want to marinate is at room temp and rub or paint it with the sake, wait 5 minutes and do that again, now add the stuff to be marinated and the sake to the bowl, making sure the marinade covers it completely.
- 3. Cover and let stand at least 4 hours (fish filets or lobster should marinate for just 1-1½ hours), stirring gently from time to time. Meat and chicken, etc. can marinate overnight.
- 4. Remove the marinated goodies from the bowl and let drain well. Discard the marinade.
- 5. The usual way to cook teriyaki is on an open grill or broil on a rack but anyway you like will work. If you fry the marinated stuff you’ll need to pour off the liquid that collects in the frying pan.
- We normally have this with rice and tofu with some Japanese style pickled veggies and maybe a slice or two of pineapple for a sweet and slightly sour combo flavor. The wine depends on what you marinated.
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