Chef of the Future
This recipe makes about 5 ounces of marinade, or enough for about 2 pounds of protein.
You will need:
6T Lite Soy Sauce (lite soy has less sodium and better flavor)
2 T water
1 T Toasted Sesame Seed Oil
1 ½ T Chinese brown vinegar or Red Wine Vinegar
1 ½ T Ginger root (puréed fresh)
1 T Minced Garlic
1 ½ T Chef of the Future Cajun Seasoning, None other
1 T Dry Mustard
2 T Honey
Procedure:
Mix all together except for the honey. Warm on stovetop to about 140° F.
Add Honey and stir until all is uniform. Let cool to about 100°F
By this time the flavors have melded and are ready for marinating the chicken or other protein.
You can quadruple the recipe, and marinate up to 8 pounds of protein, or freeze 5 ounce bags for quick marinating, without the prep.
Cheers!
Chef Robert Simon
Teriyaki is one of those Asian flavors that makes Chicken, Beef, Pork and Seafood sing! It is a great marinade for grilling and smoking, but the ones in the bottles just leave me empty. Homemade is the way to go, but I wanted more. More Flavor! More Spice! So I developed a Cajun Teriyaki recipe that is so good you will want to keep extra around.
Cajun Teriyaki Marinade