Teriyaki Base Sauce | Marinade

Teriyaki Base Sauce | MarinadeThis sauce is so much better than anything you find on the shelves at your local market, and it’s easy to make. The addition of a citrus forward IPA, such as Firestone Walker Union Jack IPA, brings the cooking with beer element along with a orange | tangerine flavor along with some alcohol, that help boost the marinating properties of this staple sauce. The beer’s hop flavors are further developed with pineapple juice, fresh ginger, garlic, onions, Chinese five spice blend, soy sauce and sesame oil. This recipe for Teriyaki Base Sauce | Marinade can be used to make Hawaiian Style Teriyaki Beef Short Ribs, chicken thighs (Or CHICKEN WINGS), pork chops, meat balls, portobello mushrooms caps, firm tofu, tempeh and the list goes on. One of the reasons why marinating in beer helps the proteins tenderize is the low pH of beer, mixed with seasoned rice vinegar, pineapple and orange juice, all combine and act as an acid, denaturing the proteins. As the protein marinates in this easy teriyaki sauce recipe, the results are tender, full flavored, juicy bites of goodness.

Turn this Teriyaki Base Sauce | Marinade into a flavor enhancer by using a brush, baste in on meat | poultry | fish | seafood | vegetables on the grill as they finish cooking, caramelizing the sugars and reducing the sauce to stick on the outside of the protein | vegetable. It can be coated onto meat balls and used as a glaze, letting them finish cook in the sauce, while creating a flavorful element to the seasoning in the meat balls. Finally, this recipe can be used as a sauce for the final dish (given that sauce was cooked or no raw meat has touched the sauce).  See below the recipe for more ideas and uses for this unique take on a teriyaki base sauce | marinade.

 

Makes: about 1 pint

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2009 | Issue #27

 

 

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Home Brew Chef Sean Z. Paxton
Teriyaki Base Sauce | Marinade
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An easy to make Teriyaki Base Sauce | Marinade with a multitude of uses! Use this recipe on beef | pork | lamb | chicken | mushrooms | tofu | tempeh and more!
Servings Prep Time
1 pint 7 minute
Passive Time
30 minute
Servings Prep Time
1 pint 7 minute
Passive Time
30 minute
Home Brew Chef Sean Z. Paxton
Teriyaki Base Sauce | Marinade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An easy to make Teriyaki Base Sauce | Marinade with a multitude of uses! Use this recipe on beef | pork | lamb | chicken | mushrooms | tofu | tempeh and more!
Servings Prep Time
1 pint 7 minute
Passive Time
30 minute
Servings Prep Time
1 pint 7 minute
Passive Time
30 minute
Ingredients
Servings: pint
Units:
Instructions
  • In a wide mouth pint-sized masonry jar, add all the ingredients, seal with a lid and shake well. Refrigerate until ready to use. The sauce | marinade is best if left to infuse the flavors for at least 30 minutes.
Recipe Notes

Teriyaki Base Sauce | Marinade Recipe Suggestions:

  • Hawaiian Style Teriyaki Beef Short Ribs
  • Try marinating fish (salmon, ahi), chicken, beef, pork, tofu, vegetables (mushrooms, eggplant, sweet potato and squash) overnight to allow the flavors to penetrate and infuse into the protein
  • Fry some chicken wings and toss with 1/4 cup of the sauce to coat and garnish with thinly sliced green onions and a few shakes of sesame seeds.
  • Use as a sauce in a stir-fry
  • Toss with soba or other style noodles
  • Reduce in a pan over low heat and use as a glaze

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