tangerine teriyaki sauce
From my husband's copy of Steve Raichlan's HOW TO GRILL with minor changes. I have been looking at this recipe for a long time and decided to try it. Wish I hadn't waited so long! Great marinade for steak, chicken, beef, pork, shrimp, salmon, tofu, etc. Orange can replace tangerine if the latter is not in season. We sampled the sauce in meat patties. I added about one third of the sauce to ground beef, shaped into small patties and browned in 1 T. oil. Garnished the patties with scallions, fresh cilantro, black and white sesame seeds.
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
Yield about 1 cup
Ingredients
- 3 - strips tangerine zest
- 1/2 cup fresh tangerine juice or fresh orange juice
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/4 cup regular sesame oil (not toasted)
- 1/2 teaspoon toasted sesame oil
- 2 cloves garlic, peeled and minced
- - fresh ginger, grated (to desired spiciness-i used 1/2 tablespoon)
- 2 - whole star anise
- - 1" piece whole cinnamon stick
How To Make tangerine teriyaki sauce
-
Step 1Combine all ingredients in a sauce pan. Bring to a boil then reduce to a slow boil.
-
Step 2Boil the mixture 3-4 minutes or until the sauce has reduced just a little and thickened slightly.
-
Step 3Transfer to a glass storage container. Cool then cover. Refrigerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Vegan
Ingredient:
Tofu/Soy
Culture:
Japanese
Method:
Stove Top
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