![]()
Makes 3 pints
The tricky part about making teriyaki is that you need to adjust all the ingredient proportions to the brand of soy sauce you re using. So to make it easy for you, we've based this recipe on Kikkoman. It is a good quality soy and the flavor is consistent from bottle to bottle.
Mom has had 30 years to perfect this marinade. She's done a pretty good job!
—Lisa
2 cups soy sauce
4 cups water
1 cup sugar
3-4 cloves garlic
1 knuckle ginger
Combine the soy and water in a shallow pan. Gently stir in the sugar until it is dissolved. Crush the garlic, using the flat blade of a knife. Clean the ginger with a vegetable brush. Crush it as well. Add the ginger and the garlic to the sauce. Don t mince them because that releases too much flavor and they will overpower your sauce. Stir. Add meats or seafood to be marinated right to the pan.
Marinating times vary with the cut of meat and whether it is boneless or not. Skewered meats and fish should marinate for at least an hour, and with other meats marinating overnight is better. If you are parboiling ribs, cool them under cold water before marinating. Drain, salt, and allow to sit for 15 minutes to half an hour Then marinate fully immersed in teriyaki sauce for at least 24 hours. This also applies to large pieces of chicken.
Remembering Diamond Head, Remembering Hawai'i
A Cookbook Memoir of Hawai'i and Its Foods
by Shirley Tong Parola and Lisa Parola Gaynier
Diamond Hawaii Press
Published 1999, $19.95/trade paperback
Illustrations by Jill M. Ault
ISBN: 0-9666457-0-7
Recipe reprinted by permission.
Recipes
This page created March 2002

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC