This was last nights dinner. DH marinated chicken wings, and then grilled them. He then boiled the leftover marinade, and we used it to dip the wings. Very tasty with a slight tang.
Sake Teriyaki Marinade
1/3 cup sake
1/4 cup reduced-sodium soy sauce
1/4 cup rice wine vinegar
1 TB. honey
2 TB. finely chopped fresh ginger
1 TB. toasted sesame oil
1 tsp. dried hot red pepper flakes
1/2 tsp. ground coriander
2 garlic cloves, minced
In a small bowl, combine all ingredients. Place the beef or chicken in a shallow glass or ceramic dish. Add the marinade, turning to coat. Cover and refrigerate 2 to 6 hours for beef and 1 to 3 hours for chicken. Makes about 1 1/4 cups
Source: "Marinades-The Secret of Great Grilling" by Melanie Barnard - 1997
Sake Teriyaki Marinade
1/3 cup sake
1/4 cup reduced-sodium soy sauce
1/4 cup rice wine vinegar
1 TB. honey
2 TB. finely chopped fresh ginger
1 TB. toasted sesame oil
1 tsp. dried hot red pepper flakes
1/2 tsp. ground coriander
2 garlic cloves, minced
In a small bowl, combine all ingredients. Place the beef or chicken in a shallow glass or ceramic dish. Add the marinade, turning to coat. Cover and refrigerate 2 to 6 hours for beef and 1 to 3 hours for chicken. Makes about 1 1/4 cups
Source: "Marinades-The Secret of Great Grilling" by Melanie Barnard - 1997
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