Teriyaki Marinade

  • Prep Time: 10 mins
  • Total Time: 4 hrs 10 mins
  • Yield: 1cup
  • About This Recipe

    “This is a super fast, easy and delicious all purpose marinade. Just as wonderful on flank steak as it is on chicken.”


  • 1/2 cupsoy sauce
  • 1/4 cupsugar
  • 1/4 cup mirin or 1/4 cupdry sherry
  • 1/4 cupsalad oil
  • 1tablespoonfresh gingerroot
  • 2clovesgarlic
  • Directions

  • Combine all ingredients in a blender and blend until smooth.
  • Pour over desired meat in a large zip lock bag and marinate preferably overnight, but at least 3 or 4 hours.
  • Makes enough for 2-3 pounds of meat.
  • Reviews

  • “I found it too salty”

  • “This was very good and I like the use of mirin as most traditional Japanese recipes use it. I just noticed now that I didn’t use the oil and it turned out just fine without. I marinated beef short ribs (flanken style) for 2 hours then bbq’ed. I also boiled and reduced the left over sauce and basted the meat while bbqing. My hubby said, “Oh, you’ve done something wonderful!” It turned out so delicious. I feel silly now for buying Yoshida sauce in the past!! Thanks for posting this recipe! UPDATE: I just used this marinade for chicken breast and it is amazing!! I marinaded chicken for 30 min, pan cooked it, then poured in the sauce to reduce for drizzling. It was so good and easy. My 1.5 year old ate more than I had seen her eat in a looong time, and that made me one happy momma! I’ll make this often!!”

  • “Yes, this is good. I’ve followed the same recipe for years and only Soy Vay beats it. I’ve used low sodium soy for a while now too beacause I don’t care for the saltiness of usual soy. Can always use less soy, a little more sugar (honey my fav) and be careful if using garlic powder. It seems to bring out the saltiness in things. Got to go, chix on the barbie.”

  • “Absolutely wonderful.I marinated sirloin steak overnight and the flavor and tenderness of the steak could not be matched.”