Recipe By: Patti Bess, Vegetarian Barbecue & Other Pleasures of the Harvest
1/2 cup dry sherry
2 tablespoons grated gingerroot
2 cloves garlic
freshly ground black pepper
1/2 cup soy sauce
2 tablespoons packed light brown sugar
2 tablespoons rice wine vinegar
In a blender or small food processor, combine ingredients. Blend until smooth. Makes about 1-1/4 cups.
This sauce tastes much fresher and doesn’t overpower like some commercial teriyaki sauces. It will keep in the refrigerator for 2 to 3 weeks, or cut this recipe in half. This marinade can also be reduced by boiling (uncovered) until it becomes a syrup for a more robust taste.