Tuesday, January 8, 2008

Variations on Teriyaki

Both my mom and Ida (Jon's mom) have a tasty recipe for teriyaki marinade. We like to use it for steaks, chicken, pork and shish kebabs. We like them both, and we usually trade off which one we'll use. Canned pineapple now comes in pineapple juice, so that's what we use in Ida's recipe. Then the pineapple can be put on the skewers if you're making shish kebabs. Mmmm!

Marilyn's Teriyaki
Blend:
1 C oil
1 C soy sauce
1/2 C ketchup
1/4 C vinegar
Pepper to taste
1 garlic clove, pressed, or 1/2 tsp garlic powder
__________________________________
Ida's Teriyaki
Blend:
1/2 C soy sauce
3/4 C pineapple juice
1 Tb cornstarch
2 tsp grated ginger, fresh
2 garlic cloves, pressed
2 Tb oil (sesame or veggie)
2 Tb sesame seeds
__________________________________

I read in a magazine today that teriyaki is old-fashioned cliche, but still good if not authentic. This is their recipe for the marinade. (from Wondertime magazine) I haven't used it yet, but it looks tasty.
PS Wondertime is my favorite "parenting" magazine.

Wondertime Teriyaki
2/3 C soy sauce
1/4 C orange juice
3 Tb cider vinegar
3 Tb brown sugar
2 Tb grated fresh ginger (or 1 tsp ground)
2 garlic cloves, pressed

In a small (nonreactive if you have one) saucepan, bring all ingredients to a boil. Stir constantly until sugar dissolves. Cool to room temp before using.

2 comments:

Marilyn said...

This will be fun!! I need to go thru my recipes and find a really good one to share!

Heidi said...

Yea! I can't wait to contribute!