Asian Teriyaki Sauce and Marinade

Jake's Famous


Asian Teriyaki Sauce Marinade Recipe

Asian Teriyaki Sauce Marinade Recipe

 

Over the years we've used Asian Teriyaki Sauce in a hundred different ways especially in the barbecue business.  Most of my friends at one time or another have purchased teriyaki sauce from some purveyor.  So to make things easier we've decided to produce the recipe we commonly use to give our meats that decidedly Asian Hawaiian flavor.  The process is quick and easy and relatively painless.  Most people can make this recipe right in their kitchens probably without having to head to the market.  So, follow this recipe to see how we do it.  As for just plain old easiness I've added our video on making the sauce to this website.  So, let's get started.

 

Lets make our Teriyaki Sauce ingredients for this sauce.

You'll need the following Sauce ingredients:

  • 1 Clove Minced Garlic
  • 1/2 Teaspoon Ground Ginger Powder
  • 1 Tablespoon Honey
  • 1/4 Cup Soy Sauce
  • 5 Tablespoons White Sugar
  • 1/2 Teaspoon Corn Starch
  • 1-1/2 Cups Tap Water
  • 1/4 Teaspoon Red Pepper Flakes (If Desired)
  • 1/2 Teaspoon Onion Powder (If Desired)

 

Mix thoroughly and let rest in a sealed container for about 2 hours to mature.  Recipe can be rested in a container overnight which will improve the blending and maturity of the flavors.  If you desire a thicker sauce you can bring the ingredients to boil in a container on your stove then quickly reduce the heat to simmer until you've achieved the desired thickness. 

 

Here's our quick and easy Teriyaki Sauce Recipe video:

 

 

As we said this ingredient process is easy and the results are fantastic.  To marinate effectively allow the sauce to marinate on meat for at least two hours.  You can also leave the meat sealed in a container overnight which will allow the sauce marinade to further do its job. 

 

Keep in mind after marinating always discard the marinade and do not reuse.

 

Happy Barbecuing

Jake

 



This product was added to our catalog on Wednesday 01 November, 2017.

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