Kikkoman

Marinade & Sauce, Teriyaki

Nutritional Info

Nutrition Facts

about 79 servings per container
Serving Size: 1 tbsp (15 ml)

 
Calories15

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)
Sodium610 mg (25%)
Total Carbohydrate2 g (1%)
     Sugars2 g
Protein1 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

1.25 qt.

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Product Details

The original Teriyaki. Good Housekeeping Promises: Limited warranty to consumers: Replacement or refund if defective. Visit us at www.kikkomanusa.com. Use right from the bottle as a marinade or brush-on sauce for all types of poultry, meats or seafood. Or, create your own sauce and add minced fresh ginger root, garlic, green onions, brown sugar or herbs.

Ingredients

Naturally Brewed Soy Sauce (Water, Wheat, Soybeans, Salt), Wine, High Fructose Corn Syrup, Water, Vinegar, Salt, Spices, Onion Powder, Succinic Acid, Garlic Powder, Sodium Benzoate: Less Than 1/10 of 1% As A Preservative.

Directions

Chicken: Marinate 3 lbs pieces in 1/2 cup teriyaki sauce in plastic bag 4 hours or overnight in refrigerator. Bake at 350 degrees F 45 minutes, or until no longer pink in center; turn over and baste once. To Barbecue: Place marinated pieces on grill 5 inches from heat. Cook about 20 minutes on each side; baste occasionally. Beef (Lamb): Marinate tender steaks or chops about 30 minutes in teriyaki sauce. For chuck or round steak, refrigerate 1 to 2 hours, or overnight. Broil or barbecue to desired doneness. Spareribs: Place 3 lbs cut-up spareribs in shallow pan. Bake at 350 degrees F 45 minutes; brush thoroughly with teriyaki sauce. Bake 30 minutes longer, or until tender; baste occasionally with sauce. Refrigerate after opening. Shake well before using.

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