Teriyaki Marinade

I know how easy it is to grab a bottle of teriyaki sauce when you’re at the market, but it is almost as easy to make your own and have the added benefit of knowing exactly what you’re eating. There are multiple uses for teriyaki sauce including using it as a sauce for stir-fries and kebabs, as a dressing for Asian salads (mixed with some vinegar), or drizzled over sliced barbecued meat.  Made fresh, it will keep for about one month in the fridge.

1/2 cup soy sauce
1/4 cup water
2 tablespoons fresh ginger, peeled and grated
2 tablespoons fresh garlic, peeled and minced (optional)
1 stalk of lemongrass (optional), sliced and minced in food processor
3 tablespoons honey or sugar
2 tablespoons sesame oil

Gently heat all ingredients in a pot to melt the honey.
Transfer to a clean jar, cover and chill until ready to use.



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