Teriyaki Marinade

Small roast marinating in the teriyaki marinade.

This is my grandmother’s recipe which I found in a book of family recipes a while back. She wrote it down about forty years ago and I made it just as she wrote it.

I’m not sure who gave her the recipe or if perhaps she just made it up. One thing is for certain, it is good!

You can use this teriyaki marinade with beef, chicken, pork or whatever else you fancy. She used to use it to marinate standing rib roasts which my grandfather then barbecued. Talk about delicious.

I like this recipe because all of the ingredients are quite easy to find. Some more traditional teriyaki marinades I’ve come across look fantastic but sourcing the ingredients was a bit of a chore.

So here you have it. Grandma’s Teriyaki Marinade. You’ve got to give this one a go.

The marinade also makes a nice gravy.

If you like this teriyaki marinade, you might like to try some of these recipes too…

Steak and stout pie
German sausages
Fiery chilli olive oil
Nduja pasta
Raw oysters with chipotle and lime sauce

Teriyaki Marinade

Yield: 3 cups

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 500ml (2 cups) beef stock
• 200ml (2/3 cup) dark soy sauce
• 125ml (1/2 cup) red wine
• 4 finely chopped spring onions
• 3 tablespoons brown sugar
• 3 tablespoons lemon juice
• 2 teaspoons ground ginger
• 5 cloves crushed garlic

Instructions

1. Place all of the ingredients in a large bowl and whisk until the sugar has dissolved.
2. That's it. Simple.
3. If marinating a rib roast, you will want to marinate it, turning several times for at least 24 hours. Smaller cuts and chicken can be marinated for the same amount of time but you could probably get away with just a few hours.
4. Retain the marinade after use. It freezes well. You could also heat it up and reduce a little. Stir in a tablespoon or so of cornflour to thicken and serve as a gravy.