- 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
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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."