Teriyaki Marinade I

Name: Teriyaki Marinade I
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 9
Cuisine: Asian, Japanese
Ingredients: 360 milliliters dry vermouth, divided; 32 grams grated fresh ginger; 45 milliliters minced garlic; 406 milliliters oyster sauce; 1 liters soy sauce

Forget going out to eat or ordering takeout every time you crave Japanese food. Try making Teriyaki Marinade I at home. This marinade has 175 calories, 15g of protein, and 0g of fat per serving. This recipe serves 9. Head to the store and pick up vermouth, vermouth, soy sauce, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you like this recipe, take a look at these similar recipes: Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa, Pan-Fried Basa Fillets With Asian Marinade, and Greek Marinade with Yogurt.

Instructions

In a large saucepan, combine ginger, garlic, and 1 cup vermouth. Bring to a boil over medium heat, and cook until ginger and garlic are tender.

Ingredients you will need

Vermouth

Garlic

Ginger

Equipment you will use

Sauce Pan

Stir in remaining vermouth, soy sauce, honey, and oyster sauce. Bring to a low boil, and reduce heat to low. Simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. Watch carefully to be sure that the mixture does not foam and boil over.

Ingredients you will need

Oyster Sauce

Soy Sauce

Vermouth

Honey

Remove marinade from heat, and taste. The sauce should be sweet, not salty. If necessary, add up to 1 more cup of honey. Cool to room temperature. Marinade can be refrigerated for 4 to 5 days.

Ingredients you will need

Marinade