Teriyaki Marinade

“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.”