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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