Easy Teriyaki Marinade Or Glaze
January 27, 2017
Categories: Sauce, Fruit, Orange, Vegetables, Garlic, Asian, Chinese, Japanese, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Small Batch Cooking, Entertaining, Game/Sports Day, Summer, Winter, Weeknight Meals, Marinate, Refrigerator, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Marinades & Brines, Spicy, Spring more
"This is a great basic teriyaki marinade or glaze; that, works well with seafood, chicken, pork, beef or vegetables. Super easy to prepare; and always delicious. It will marinate or glaze about 2 1/2-3 lbs of your favorite protein or vegetables."
- OPTIONAL FOR GLAZE
- Serving Size: 1 (265.5 g)
- Calories 284
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 5524 mg
- Total Carbohydrate - 61.3 g
- Dietary Fiber - 2.7 g
- Sugars - 52.7 g
- Protein - 10.3 g
- Calcium - 92.4 mg
- Iron - 3 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.1 mg
MARINADE ... Simply add all the ingredients to a bowl (a non-reactive glass bowl), measuring cup, or ziploc bag. Then, add your protein; and, toss to combine. Close the bag or cover with plastic wrap - then, place in the refrigerator.
NOTE ... Obviously, each protein will take different times to marinate. Chicken, pork, steak, etc; can take anywhere from 4 hours - up to overnight. Just remember, the smaller and thinner cuts don't need too much time. Then, shrimp and scallops, should only marinate 30 minutes up to 1 hour - because of the citrus in the marinade. The citrus can actually start to cook the protein. Yet, a heartier fish; like swordfish, Cod, even salmon can handle a couple of hours in the marinade.
GLAZE ... If using this as a glaze; add the brown sugar to the ingredients, and mix to combine. DO NOT use this as a marinade. You can use this to brush on your protein, as you grill or bake your dish. I find that this works best when grilling; however, you can still use it when cooking in the oven. Because of the citrus and brown sugar in the glaze; it can have a tendency to burn; so, keep and eye on it.
And, a safety note ... I use a spoon to add the glaze to the protein; then, use a brush. You never want to DIP a brush into the glaze ... on to a raw protein; then, back into the glaze. So, spoon the glaze on; then, use a brush. Safety first!
FINISH ... Whether you use this as a marinade or a glaze - I always finish with a garnish of scallions. ENJOY!
My favorites ... Mahi Mahi or salmon, shrimp, grilled squash, sweet potatoes, chicken; and pork tenderloin.
Tips & Variations
No special items needed.