How to Prepare Delicious Teriyaki Glaze/ Marinade and Finishing Sauce

Teriyaki Glaze/ Marinade and Finishing Sauce. Find Deals on Teriyaki Marinade Sauce in Groceries on Amazon. This flavorful sauce makes a great marinade for meats and seafood before cooking. It's equally good as a brush on glaze for vegetables and any grilled meat or fish or shellfish.

It's great for BBQ, use it as a marinade, dipping sauce, finishing sauce, or a glaze. Great on fish, steak, salmon and vegetables. Easy Homemade Teriyaki Sauce or Marinade How to Use This Easy Homemade Teriyaki Sauce This Easy Homemade Teriyaki Sauce begins with just four ingredients that form a fast and easy marinade, or they can be thickened up into a shiny glaze or sauce with the addition of a little cornstarch, water, and heat. You can cook Teriyaki Glaze/ Marinade and Finishing Sauce using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Teriyaki Glaze/ Marinade and Finishing Sauce

1. Prepare 1/4 cup of tamari sauce, any soy sauce can be used.
2. It's 2 tbsp of light brown sugar, packed.
3. Prepare 1 tbsp of mirin.
4. You need 5 tbsp of seasned rice vinegar.
5. You need 1 tbsp of chili sauce with garlic.
6. Prepare 1/4 tsp of ground ginger.
7. You need 2 tbsp of peanut or canola oil.
8. Prepare 2 of cloves garlic.
9. You need 2 of green onions.

Would you like any meat in the recipe? A Teriyaki Sauce or Glaze is thicker and shiny. Teriyaki Sauce is best for finishing a meal, basting or dipping. It won't penetrate well due to the consistency, but sticks to things.

Teriyaki Glaze/ Marinade and Finishing Sauce instructions

1. Combine all ingredients in a food processor or blender until well blended.
2. This flavorful sauce makes a great marinade for meats and seafood before cooking. It's equally good as a brush on glaze for vegetables and any grilled meat or fish or shellfish. It's a perfect finishing sauce for the sous vide style of cooking by providing a nice glaze for a final browning of meats..
3. This keeps covered, refrigerated up to 10 days..

The only difference is adding cornstarch or arrowroot to the basic teriyaki marinade recipe. From there we tried shrimp, pork and fish fillets, all were excellent! Fresh vegetables are equally as good. My latest use was using it as a finishing sauce for sous. We've created a classic, balanced teriyaki that compliments whatever you're eating.