Making home-made teriyaki marinade is so simple and so delicious especially when it has maple syrup in it! You’ll never have to buy bottled¬†again. Bonus: this recipe is made with wheat-free tamari so it is gluten-free.
Teriyaki marinade will never get old. We just love it! I love the sweet and salt and garlic and ginger. All of the simple ingredients play off each-other so well. Today I used maple syrup instead of another sweetener. Maple goes really well with the ginger and soy and adds a woodsy caramel flavor to the marinade.
The recipe makes two cups of marinade which is enough for three pounds of chicken or meat. It keeps in the fridge for days, but you can also freeze what you don’t use right away. Use 2/3 cup marinade per pound of meat.
It is really easy to make. The hardest part (if you can even call it hard) is grating the ginger. Let’s chat about that for one sec. You all have a microplane grater right? I have been extolling the virtues of this simple kitchen tool since 2010. If you don’t have one, I highly recommend getting one. I use mine every single day. I am not exaggerating. I use it for citrus zest, garlic, Parmesan and ginger. And more! It is a simple way to add flavor to a recipe without extra¬†calories.
I love using it for ginger because¬†it makes such a fine result. It is wet and paste like, as opposed to hand minced ginger, which is drier and fluffy by comparison. Grated ginger melts into the recipe and creates an overall ginger flavor without a stark contrasting ginger pop. Minced has bigger pops of flavor that are more distinct. Both have their merits depending on the recipe.
But heres a tip. Don’t assume that 2 tablespoons of grated ginger is the same as 2 tablespoons of minced ginger.¬†For this recipe, I used a piece of ginger that was about¬†three¬†inches long! If I were to mince¬†that same piece of¬†ginger root, I’d have way more than a two tablespoons because it is fluffier. Does that make sense?
So anyway, ginger, check! So good.
Then we have the maple. If you have my cookbook, which hopefully you have that too *wink* then you know about pairing the flavor of maple with other ingredients. As I said in the book, maple pairs well with the flavor of soy sauce and tamari. So it seemed like a logical substitute for other sweeteners in this marinade. Sure enough the maple really makes the whole marinade more rich and caramely than brown sugar would. Plus it¬†is lower glycemic than brown sugar and it has trace micronutrients and minerals.
I used reduced sodium tamari instead of traditional soy sauce. So it is lower in sodium and gluten-free.Yay! Don’t get me wrong, I love salt, but usually teriyaki is too salty even for me.
Do you mince or grate your ginger?
What do you use your microplane for?
Do you find bottled teriyaki marinades too salty?
Healthy home-made teriyaki marinade made with maple syrup, grated ginger root and wheat-free tamari.
- ¬ĺ cup pineapple juice
- ¬Ĺ cup reduced-sodium tamari sauce
- ¬ľ cup pure maple syrup, dark or amber
- ¬ľ cup chopped fresh garlic
- 2 tablespoons grated peeled ginger root
- ¬ĺ teaspoon crushed red pepper flake (optional)
- Place juice, tamari, maple, garlic, ginger and red pepper in a 2 cup jar. Cover and shake to combine. Refrigerate until ready to use up to 1 week. Use 2/3 cup per pound of meat or poultry. Marinate chicken or meat 4 to 12 hours, marinate fish or seafood 30 to 45 minutes.
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