Teriyaki can jazz up just about anything from meat to seafood to rice to vegetables.


  • 1/2 cup soy sauce (preferably low sodium)
  • 1/2 cup chopped, fresh cilantro
  • 2 Tbsp. peeled and minced fresh ginger
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. rice wine vinegar
  • 3 garlic cloves, minced
  • Pinch of cayenne pepper


    Combine all the ingredients in a bowl. Use immediately or store in the fridge for up to 3 days.

    To use, pour over meat or seafood, and let marinate for as little as 20 minutes or (for meat) up to 24 hours. The longer it marinates the stronger the flavor.

    From 100 Days of Real Food: How We Did It, What We Learned, and 100 Easy, Wholesome Recipes Your Family Will Love (William Morrow Cookbooks) by Lisa Leake.

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