Teriyaki Marinade
Sauce · Japanese · Makes ~¾ cup
Ingredients
- Tamari ¼ cup
- Mirin ¼ cup
- Maple Syrup (or honey) 2 tbsp
- Neutral Oil 1 tbsp
- Garlic, minced 2 cloves
- Fresh Ginger, grated 1 tsp
🧄 Tamari is gluten-free soy sauce — use regular soy sauce if you don't need GF.
Method
- Combine. Whisk together tamari, mirin, syrup, and oil in a bowl or jar until fully combined.
- Add aromatics. Stir in the minced garlic and grated ginger.
- Marinate. Use immediately or store in a sealed jar in the fridge for up to a week. The flavour deepens after a day.
- To use as a glaze. Pour into a small saucepan and simmer over medium heat for 4–5 minutes until slightly thickened, then brush over cooked protein in the last few minutes.
💡 For chicken, salmon, or tofu — marinate at least 30 minutes, up to overnight. The longer, the more intense.