Garlic, ginger and molasses teriyaki marinade


A simple and delicious example of perfect fusion marinade, combining mirin and soy sauce, ingredients in the Japanese teriyaki, with garlic and molasses, with a hint of ginger.


1 T cooking oil (sesame or nut oil is best)
2 clv garlic (peeled, crushed, minced, or grated)
1 T ginger (peeled and grated)
1 c soy sauce (tamari)
1 c wine (mirin, rice wine)
1⁄4 c molasses


  1. Heat oil in a pan, add garlic and grated ginger and cook for 1 minute.
  2. Add soy sauce, mirin and molasses. Simmer for 5 minutes. Let it cool down.
  3. Place meat in a glass container; pour in the marinade and cover.
  4. Marinate overnight in the fridge or for a minimum of 2 hour, then grill or broil.


This marinade is great with beef or lamb, and absolutely wonderful with chicken and pork. It also can be used with vegetables. Try marinated chicken and leek kebabs or use in an all vegetable kebab.

If you like more intense flavors, let the marinade simmer until it reaches the desired consistency.

Mirin is a Japanese sweet wine made with rice. If you don''t have it, substitute mirin with the same amount of oloroso or a semi sweet sherry.

8 servings
Preparation time
Cooking time
Total time
15 minutes