Teriyaki Marinade

This is similar to the traditional Teriyaki Sauce except it adds vegetable oil making it better for grilling and longer cooking times, and the oil helps keep the meat from burning when using traditional Western grilling methods. We have made this many times and it always turns out good. Use on chicken, pork, beef, salmon, and shrimp. Especially good for marinating and basting beef, such as London Broil. Brian makes a good rolled beef roast for either grilling or roasting in the oven using this marinade. See Brian's Rolled Beef Roast.

2/3 cup Japanese shoyu (soy sauce) [tamari is a good choice]
1/3 cup honey
1/2 cup vegetable oil
3 T. dry sherry
1/2 cup green onion, sliced
1 clove garlic, minced
2 tsp. fresh ginger, grated

Beat all ingredients together. Use as both a marinade and basting sauce for meats to be grilled. Don't leave the sherry out; it makes the recipe.

If using as a sauce, bring ingredients to a medium simmer. Stir occasionally and watch for burning. Reduce heat as needed.  Let mixture simmer for 5-6 minutes.  If still runny it can be thickened with cornstarch. Dissolve 2 teaspoons/10 mL cornstarch in 2 tablespoons/30 mL water.  Turn heat up to medium high and add mixture, stir in for 30 seconds to activate the cornstarch. Remove from heat, let mixture thoroughly cool, and use.

Also see Teriyaki Beef (main dish)