Teriyaki Base Sauce | Marinade
This 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 an orange | tangerine flavor along with some alcohol, that helps 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, meatballs, 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 meatballs and used as a glaze, letting them finish cook in the sauce while creating a flavorful element to the seasoning in the meatballs. Finally, this recipe can be used as a sauce for the final dish (given that the 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.
If you are a fan of the funk, love what fermented products do to a recipe, and the extra layers they bring to a dish, this recipe can also benefit from the addition of miso {white (shiro)
Makes: about 1 pint
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2009 | Issue #27
| Servings | Prep Time |
| 1 pint | 7 minute |
| Passive Time |
| 30 minute |
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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!
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- 1/2 cup vinegar, seasoned rice
- 1/2 cup soy sauce | tamari | liquid aminos | shoyu
- 1/4 cup IPA on the citrusy side, such as Firestone Walker Union Jack or other West Coast IPA
- 1/4 cup pineapple juice
- 1/4 cup molasses
- 3 tablespoon oil, olive
- 2 tablespoon honey, local
- 2 tablespoon orange juice,
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1 tablespoon
ginger, fresh, peeled and grated on a Microplane Zester | Grater
- 1 teaspoon oil, toasted sesame
- 1/2 - 1 teaspoon chili pepper flakes, more of less depending on your spice preference
- 1/2 teaspoon peppercorns, white, freshly cracked
- 1/4 teaspoon Chinese Five Spice Powder, from Savory Spice Co.
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4 each
garlic, cloves peeled and grated on a Microplane Zester | Grater
- 2 each onion, green, washed and sliced thin
- 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.
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
More Hawaiian Inspired Beer Cuisine:
