Equipment
* optional
Ingredients
Marinade Base
- 1 garlic, crushed
- 15 g ginger, minced
- 12 g brown sugar
- 120 ml soy sauce
- 120 ml water
Protein
- 1810 g beef steak
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 308 kcal
- Protein
- 50 g
- Carbohydrates
- 3 g
- Fat
- 9 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 963 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 138 mg
- Potassium
- 940 mg
- Calcium
- 20 mg
- Iron
- 5.3 mg
- Magnesium
- 67 mg
- Phosphorus
- 513 mg
- Zinc
- 12.0 mg
- Vitamin C
- 0 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 7.0 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.43 mg
- Niacin
- 12.9 mg
- Folate
- 18 mcg
- Water
- 193 g
Sources: USDA FoodData Central
Method
Combine the crushed garlic, minced ginger, brown sugar, soy sauce, and water in a bowl. Whisk until the sugar is fully dissolved.
Apply the marinade to the steaks until they are thoroughly coated. Cover and store in the refrigerator at 4°C (40°F) for 12 hours or overnight.
Chef's Notes
- For a more complex flavor, consider adding a splash of mirin (Japanese sweet rice wine) or sake to the marinade. It adds sweetness and depth.
- Ensure the ginger and garlic are finely minced or even grated to maximize their surface area for flavor infusion.
- When marinating, a shallow dish works well for thinner cuts of steak, while a zip-top bag is ideal for thicker cuts to ensure even coating and minimal marinade waste.
- Don't over-marinate, especially with acidic ingredients (though not present here), as it can toughen the meat. 12-24 hours is generally sufficient for beef.
Storage
Refrigerator: 3 days — Keep in an airtight container if not used immediately.
Freezer: 3 months — Can be frozen with the meat.
Reheating: Not applicable for raw marinade; ensure meat is cooked to safe internal temperatures.
Troubleshooting
Marinade is too salty
Cause: High sodium content in soy sauce or excessive reduction
Fix: Add a small amount of water or an extra teaspoon of brown sugar to balance the salt.
Prevention: Use low-sodium soy sauce or ensure the water ratio is maintained.
Cultural Context
Teriyaki, meaning 'glossy grilled,' is a quintessential Japanese cooking technique where meat or fish is broiled or grilled with a glaze of soy sauce, mirin, and sugar. Originating in the Edo period (1603-1868), it became particularly popular in the Kanto region of Japan. While traditionally used for fish, its application to beef is a modern adaptation that highlights the savory-sweet balance characteristic of Japanese cuisine.
