teriyaki sauce and marinade · •⅓ c. sesame oil • 2 tbsp. coconut aminos • 2 tbsp. rice...

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• ⅓ c. sesame oil • 2 tbsp. coconut aminos • 2 tbsp. rice vinegar • 1 tbsp. raw honey • 2 tsp. 100% tamarind paste or unsulphured molasses • 1 clove garlic, minced • 1+ tsp. chili paste (adjust to desired spiciness) • ½ tsp. sea salt • ¼ tsp. black pepper TERIYAKI SAUCE & MARINADE 1. Blend the marinade ingredients together in a blender until smooth. Optionally save a few tablespoons for serving. 2. Pour the remaining marinade in a ziplock with meat of choice. Refrigerate for 6-12 hours. 3. Prepare the meat according to your preference. This marinade works particularly well with seared or grilled meat. Note: • To use as a sauce, store in the refrigerator after blending. Top over any meat. DIRECTIONS: © 2018 Bare Root Girl by Angela Gallardo Yields: ¾ cup Prep time: 15 min Cook time: 0 min

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Page 1: Teriyaki Sauce and Marinade · •⅓ c. sesame oil • 2 tbsp. coconut aminos • 2 tbsp. rice vinegar • 1 tbsp. raw honey • 2 tsp. 100% tamarind paste or unsulphured molasses

• ⅓ c. sesame oil • 2 tbsp. coconut aminos • 2 tbsp. rice vinegar • 1 tbsp. raw honey

• 2 tsp. 100% tamarind paste or unsulphured molasses • 1 clove garlic, minced • 1+ tsp. chili paste (adjust to desired spiciness) • ½ tsp. sea salt • ¼ tsp. black pepper

TERIYAKI SAUCE & MARINADE

1. Blend the marinade ingredients together in a blender until smooth. Optionally save a few tablespoons for serving. 2. Pour the remaining marinade in a ziplock with meat of choice. Refrigerate for 6-12 hours. 3. Prepare the meat according to your preference. This marinade works particularly well with seared or grilled meat.

Note: • To use as a sauce, store in the refrigerator after blending. Top over any meat.

DIRECTIONS:

© 2018 Bare Root Girl by Angela Gallardo

Yields: ¾ cup Prep time: 15 min Cook time: 0 min

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