- 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(2)
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.