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.


★★★★★ 1 vote

Yield about 1 cup
10 Min
5 Min
Stove Top


  • 3
    strips tangerine zest
  • 1/2 c
    fresh tangerine juice or fresh orange juice
  • 1/2 c
    soy sauce
  • 1/2 c
  • 1/4 c
    regular sesame oil (not toasted)
  • 1/2 tsp
    toasted sesame oil
  • 2 clove
    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


  1. Combine all ingredients in a sauce pan. Bring to a boil then reduce to a slow boil.
  2. Boil the mixture 3-4 minutes or until the sauce has reduced just a little and thickened slightly.
  3. Transfer to a glass storage container. Cool then cover. Refrigerate.

Printable Recipe Card

About Tangerine Teriyaki Sauce

Course/Dish: Other Sauces
Main Ingredient: Tofu/Soy
Regional Style: Japanese
Dietary Needs: Vegetarian Vegan
Other Tag: Quick & Easy

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