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Teriyaki Sauce

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I was given the recipe for this versatile sauce from a sweet mom, I was privileged to meet a couple years ago, of all places by the pool while vacationing in Costa Rica! She was born and raised in Singapore. We became fast friends because of our love for food. It doesn’t take me long to pry out of someone whether they are a foodie or not. I need to be careful, when I get yackin’ about food, because kids could drown!

We emailed back and forth for a while but we have not been in touch in a while. I asked her for this recipe and like a forgotten treasure it appeared in my inbox some weeks later! Cecilia thanks for this recipe if you are out there reading!

I have tripled the recipe and in doing that tweaked it a little bit. You can make it ahead and store in the frig. I think it would even be a nice gift, if you bottled it up. I use it in my egg rolls if I happen to have some on hand.

These three are buds see them leaning in tight for the close-up.


Teriyaki Marinade

This quick versatile sauce is great as a marinade or a dipping sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course accompaniments, dip, sauce
Cuisine Japanese


  • 1/3 cup saki Japanese wine
  • 2/3 cup soy sauce
  • 2/3 cup mirin rice wine can be found in Asian grocery store
  • 1/3 cup sugar
  • 2 cloves garlic, grated
  • 1 tsp grated, fresh ginger or 1/4 tsp dry ground ginger


  • Mix all ingredients together in a sauce pan bring to boil
    turn heat to low and let simmer for 20-30minutes
    sauce will thicken up as it cools
    Store in airtight container (like a mason jar) in refrigerator for up to 6 weeks.


Teriyaki is great used as a dipping sauce or as a marinade for steaks, chicken, shrimp. Or brush the sauce over the meat as you are grilling it.
Keyword easy, marinade, sauce
Tried this recipe?Mention @eat2gather or tag #eat2gather!


I like to use this garlic press. I like the way it squishes the garlic out in tiny pieces with out any big chunks. You can even put garlic in there unpeeled and push it through. EASY! You can also use a fine grater and grate your garlic for a really fine, nearly garlic paste.

This night I marinated Mahi-Mahi in it for 30 minutes then put the filets in a 400 degree oven for 12- 14 minutes. I served it with sticky jasmine rice and steamed sugar snap peas.


You can marinate almost anything in this sauce. Steaks are especially good, but you need to marinate for at least 24 hours 48 is BEST!

Remember never be afraid to ask someone for a recipe….what’s the worst that could happen? They say, “NO!” and you stick your tongue out at them and say “na na nana poo poo!”

Hope you enjoy this one!

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