Balsamic Teriyaki Marinade

I'm in love with this Teriyaki Marinade! Get yourself some venison soaking in this, and you know you're in for a delicious meal. Best part? It's amazing cold. So I love to make extra and have it on a salad the next day.

5 from 2 votes

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Prep Time 5

Marinade Time 3

Total Time 3 5

Course DIY

Cuisine Chinese

Servings servings

Calories 116 kcal

Ingredients

3 tablespoons butter
1 onion
9 cloves garlic
2 cups balsamic vinegar
2 tablespoons tamari, Or soy sauce. Do yourself a favour and get a decent healthy brand.
½ teaspoon sea salt
2 tablespoons sweet rice vinegar
1 tablespoon honey

Instructions

Saute the onion and garlic in butter over medium heat.
Add balsamic vinegar, get it bubbling, then turn down and let it simmer for 5 minutes.
Whisk in the tamari, salt, rice vinegar and honey.
Pour some of the Balsamic Teriyaki Marinade over your meat of choice in a liquid tight container. You don't need to cover, just coat. About ½ cup per pound of meat will work great. The longer it sits the better, but at least 2-3 hours. I have some chicken breasts sitting it it right now for 36 hours. They're going to rock my world.
To cook, look up specific time directions in a book such as Better Home and Gardens for what cut and type of meat you're using. These tenderloins did 3 minutes per side on a medium-high heat grill. I find with red meat, teriyaki is best good and rare!

Notes

Adapted from Steamy Kitchen cookbook.
Marinates about 5 pounds of meat. I like to freeze portions as it's a bit more labour intensive marinate to make)
Makes 1 cup

Nutrition

Calories: 116kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 446mgPotassium: 117mgFiber: 0.3gSugar: 12gVitamin A: 132IUVitamin C: 2mgCalcium: 29mgIron: 1mg

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