- 1/2 cup soy sauce
- 3 tablespoons sugar
- 2 tablespoons dry sherry
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Combine all ingredients. Pour over beef; cover and refrigerate for 2-24 hours. Yield: 1/2 cup.
Originally published as Teriyaki Marinade in Taste of Home June/July 1993, p23
Reviews for Teriyaki Marinade
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jun. 17, 2012
"I made this recipe, thickened it by cooking with cornstarch, and used it as teriyaki sauce in another recipe. It was very tasty. I'll use the leftovers next time I do stirfry."
Reviewed May. 26, 2012
"this is a very basic teriyaki Marinade."