Easy Homemade Teriyaki Glaze/ Marinade and Finishing Sauce Recipe

Easy Homemade Teriyaki Glaze/ Marinade and Finishing Sauce Recipe


Easy Homemade Teriyaki Glaze/ Marinade and Finishing Sauce Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Teriyaki Glaze/ Marinade and Finishing Sauce here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Teriyaki Glaze/ Marinade and Finishing Sauce is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Teriyaki Glaze/ Marinade and Finishing Sauce is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Teriyaki Glaze/ Marinade and Finishing Sauce Recipe


  1. 1/4 cup tamari sauce, any soy sauce can be used
  2. 2 tbsp light brown sugar, packed
  3. 1 tbsp mirin
  4. 5 tbsp seasned rice vinegar
  5. 1 tbsp chili sauce with garlic
  6. 1/4 tsp ground ginger
  7. 2 tbsp peanut or canola oil
  8. 2 cloves garlic
  9. 2 green onions



How To Make Easy Homemade Teriyaki Glaze/ Marinade and Finishing Sauce Recipe


  1. Combine all ingredients in a food processor or blender until well blended

  2. This flavorful sauce makes a great marinade for meats and seafood before cooking. It's equally good as a brush on glaze for vegetables and any grilled meat or fish or shellfish. It's a perfect finishing sauce for the sous vide style of cooking by providing a nice glaze for a final browning of meats.

  3. This keeps covered, refrigerated up to 10 days.


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