Japanese Teriyaki Marinade
|Light soy sauce||125 Milliliter (1/2 cup)|
|Cooking wine||125 Milliliter (1/2 cup, Japanese)|
|Granulated sugar||75 Milliliter (1/3 cup)|
|Garlic||1 Clove (5 gm), smashed and left whole|
|Fresh ginger root piece||1 , cut in half|
|Honey||15 Milliliter (1 tablespoon)|
|Wasabi powder/1/4 tsp wasabi paste||1⁄2 Teaspoon (Japanese)|
In small saucepan, combine all ingredients; bring to boil and cook for a few minutes until syrupy.
Remove from heat; discard garlic and ginger.
Marinate food in about 3/4 cup (175 mL) of sauce for 20 minutes.
When ready to cook, reheat remaining marinade and brush over food several times during cooking and once again at end of cooking to glaze.