Twinkles' Teriyaki Sauce
I had to take a stab at it and write it down for once. Other recipes just dont seem to pack enough flavor & punch. This one will, let me know what you think. The flavors meld well with all types of meat.
I had to take a stab at it and write it down for once. Other recipes just dont seem to pack enough flavor & punch. This one will, let me know what you think. The flavors meld well with all types of meat.
- Carbohydrate 13.7646622222906 g
- Cholesterol 0 mg
- Fat 0.868 g
- Fiber 0.939000005722046 g
- Protein 10.341468888899 g
- Saturated Fat 0.12158 g
- Serving Size 1 1 Serving (143g)
- Sodium 5367.45822222425 mg
- Sugar 12.8256622165685 g
- Trans Fat 0.0666300000000001 g
- Calories 115 calories
Step-by-step
- Combine all ingredients and allow sugar to dissolve.
- Use as a marinade for steak, chicken, or fish.
Standard ingredient lists rarely reveal how high sodium levels depress freezing points or how aromatics behave during long-term storage in glass containers. While soy sauce provides a stable saline base, the inclusion of fresh grated ginger and pressed garlic introduces raw cellular material that ferments or sours if held past a strict storage window of five days in the refrigerator. When scaling this mixture for batch preparation, keep in mind that raw garlic compounds intensify sharply when left submerged in acidic rice wine vinegar for more than forty-eight hours.
Freezing this specific blend requires leaving at least one inch of headspace in a tempered glass jar to accommodate liquid expansion, though the high solute concentration means the mixture will attain only a slushy consistency at minus eighteen degrees Celsius rather than freezing solid. Thawing should occur slowly inside a refrigerator rather than on the counter to prevent rapid separation of the sesame oil floating on the surface. Whisk the thawed liquid vigorously for fifteen seconds before application to re-emulsify the fats.
Substitutions demand chemical awareness regarding liquid ratios. If replacing sake with dry white wine, decrease the rice wine vinegar by exactly one tablespoon to offset the sharper malic acidity and prevent the resulting marinade from aggressively breaking down delicate fish proteins.
