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Back to Basics Teriyaki Sauce and Marinade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3785
Energy (kCal)122.637
Carbohydrates (g)20.0581
Total fats (g)0.7268
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the soy sauce, sake and mirin. This is the marinade. To use, marinate whatever you're cooking for about half an hour in a small amount of marinade (1-2 tablespoons for a boneless chicken breast, fish filet, small beef steak or block of tofu), then grill. | 2. If you want to make the sauce, mix the soy sauce, sake, mirin, sugar, ginger and garlic, then heat over low heat for about 20 minutes. Do NOT re-use marinade to make the sauce -- use ingredients that have not touched any meat. Use less sugar if you prefer -- I don't advise using more. Remove the ginger and garlic. Use the sauce to glaze whatever you're grilling for the final minute. Remove the grilled food, slice into bite-sized pieces, and serve over rice with a spoonful or so of warm teriyaki sauce to top. | 3. This recipe makes enough for 4 when made as a marinade, enough for 2 when made as a sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    sake 1/4 cup - - - -
    mirin 1/4 cup - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    gingerroot 1 slice peeled coin-sized - - - -
    garlic clove 1 peeled sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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