Ginger Orange Teriyaki Marinade Recipes

TERIYAKI MARINADE WITH ORANGE JUICE

Steps:

• Stir together ingredients and pour over meat or vegetables.
• Refrigerate food while marinating.
• Different foods will require different marinating times.
• Much longer for beef than chicken, seafood or veggies.

ORANGE BEEF TERIYAKI

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside., In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve with rice. Garnish with green onions and curls if desired.

TERIYAKI GINGER SALMON MARINADE

Steps:

• Combine Kikkoman Teriyaki Marinade & Sauce, brown sugar, and grated ginger root. Pour mixture over salmon* in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.

MARINATED TERIYAKI FLANK STEAK

Steps:

• In a small bowl, combine the first 7 ingredients. Transfer 3/4 cup marinade to a large bowl; add garlic and sesame oil. Score surface of flank steak, making diamond shapes 1/4 in. deep. Place steak in bowl; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 3 tablespoons of the reserved marinade. , Let stand for 5 minutes; slice across the grain. Heat remaining marinade; serve over beef. Sprinkle with green onion.

TERIYAKI MARINADE AND SAUCE

Steps:

• Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
• Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.

GINGER TERIYAKI MARINADE

Steps:

• Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps.
• Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.

GINGER-ORANGE TERIYAKI MARINADE

Steps:

• Whisk all 7 ingredients together in a bowl until honey is dissolved.

ROAST CORNISH GAME HENS WITH ORANGE-TERIYAKI SAUCE

Steps:

• Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
• Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
• Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.