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Ingredients: Soy Sauce (Water, Wheat, Soybeans, Salt), Wine, High Fructose Corn Syrup, Vinegar, Salt, Spices, Onion Powder, Succinic Acid, Garlic Powder, Sodium Benzoate: Less than 1/10 of 1% as a Preservative.
Instructions: Chicken: Marinate 3 lbs. of pieces in sauce, in sealed plastic bag, in refrigerator 4 hours, or overnight, turning over occasionally. Bake at 350Â°F 45 min., or until no longer pink in center, turning and basting once. To BBQ: Pace marinated pieces on grill 5 inches from heat. Cook about 20 min. each side, baste occasionally.Beef (lamb): Marinate tender steaks or chops in sauce about 30 min.; broil or grill to desired doneness. Or, marinate beef or lamb for kabobs about 30 min.; thread on skewers with desired vegetables and broil or grill to desired doneness.Spareribs: Bake 3 lbs. cut-up spareribs in shallow pan at 350Â°F 45 min.; brush well with sauce. Bake 30 minutes longer, or until tender; basting occasionally with sauce.Shake well before using.Refrigerate after opening.
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The original teriyaki
Basic Depth of Flavor - I never run out.
Embarrassing that a Jewish friend in Boston introduced this to me over 40 years ago. Sometime I just add a little almost anything because it adds a depth of flavor. I keep 3-4 bottles in my pantry so I never, ever run out.
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