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Beef or Chicken Teriyaki

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Description Edit

I never use this recipe, but it is a TNT recipe. I make teriyaki sauce to taste (see notes below) the way my mom taught me (we are Japanese). But this is a basic recipe that can be used as a reference for someone who doesn't know how to make it.

Ingredients Edit

  • 3 – 4 pounds boneless chicken or beef, sliced into serving sized pieces

Marinade Edit

Directions Edit

  1. Combine marinade ingredients and pour over chicken.
  2. Marinate in the refrigerator at least 24 hours.
  3. Grill in skillet or on a flat grill.

Notes Edit

  • To just make the teriyaki sauce, leave out the water. The water is for the marinade only. I don't add water, even for a marinade.
  • If you cannot find mirin or sake, you can sub with sherry, but it won't be as good.
  • Most Japanese make teriyaki sauce with equal amounts of soy sauce and sugar and add garlic and ginger to taste with a splash of mirin or sake (rice wine). No recipe, just what suits their taste.
  • Chicken, beef, pork, seafood (salmon and shrimp especially) are all good with teriyaki sauce. It's a very versatile marinade that can be used for nearly any protein.

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