TERIYAKI MARINADE

Soups & Sauces

Makes about 3/4 cup, enough for 2 to 3 lbs of meat, fish, chicken or tofu

1/4 cup orange juice (preferably fresh) or mango juice
1/4 cup soy sauce (low-sodium or regular)
2 tablespoons lemon juice (preferably fresh)
3 cloves garlic (about 1 tablespoon minced)
1 slice peeled fresh ginger (about 1 tablespoon minced)
2 teaspoons Asian (toasted) sesame oil
2 tablespoons maple syrup or honey

Combine all the ingredients in a jar and shake well. Store, covered, in the refrigerator, until ready to use.

Note: Keeps for up to 1 week in the refrigerator. Freezes well for up to 3 months.

Teriyaki Sauce

Prepare marinade as directed above. Place in a saucepan and heat until boiling. Dissolve 1 tablespoon cornstarch in 2 tablespoons water or orange juice. Stir the cornstarch solution into the boiling marinade and cook, stirring constantly, until smooth and thickened, about 2 minutes. Serve as a sauce.