Teriyaki Style Marinade
Sometimes all you really need to tszuj (jujj - had to google that one) up one of your go to classic dishes is a new marinade. I love a teriyaki sauce but am not really a fan of those that are too sweet. It's got to be about balance right?

It can be so easy to fall into a routine of making the same things and it's a trap I've fallen into myself before. Having a stash of go to marinades you can rotate through can really give you more options.

I've had a bit of a play about with this one and can safely say it's just as good on meat and prawns as it is on veggies. My teriyaki marinade has so many good points it'd be a crime not to give it a bash! 

1 - it is quick and easy 
2 - doubles up as a glaze if you whack it in a pan and reduce it. Perfect for brushing over barbecue chicken skewers
3 - lasts around a week in the fridge so you could make a big batch

If I'm freezing meat I like to throw the marinade in the freezer bag too so the flavours really get in there. Make sure you don't add salt though as it can draw out the moisture, especially in chicken and leave it dry when cooked.
5tbsp dark soy sauce
1/2 inch of ginger
2 cloves garlic
2 tbsp honey
1 tbsp brown sugar
1. In a bowl, finely grate your ginger and garlic
2. Add in your remaining marinade ingredients and stir until the sugar dissolves
3. Add in your meat or vegetables of choice and cook

Enjoy : ) x

Mushrooms - 10/15 minutes
Fish and seafood - up to an hour
Chicken and other poultry - 20 minutes to 3 hours
Red meat - 30 minutes to overnight