Why Your Teriyaki Dinner Might Feel Watery or Bland

Choosing between a teriyaki marinade and a finishing sauce is the difference between needing to plan your meal four hours early and having a great dinner ready in twenty minutes. Even though they have similar names, these two products work in completely different ways.

What is the difference between a teriyaki marinade and a finishing sauce?

A teriyaki marinade is a thin liquid for soaking raw meat, whereas a finishing sauce is a thicker, more concentrated glaze that you add at the very end of cooking or use as a dip. While marinades use salt and acid to try and get flavor inside the meat, a finishing sauce like Bungoyaki is made to coat the outside of your food, giving you a glossy look and a big burst of flavor right away.

Why are big-brand teriyaki marinades often watery or diluted?

Most big grocery store brands fill their bottles with extra water and ingredients like corn syrup or corn starch to avoid using higher quality, more expensive ingredients. Because these are so watered down, you often have to use half a bottle just to get the flavor to stick to your food. Bungoyaki is made differently. We use six simple ingredients—including fresh ginger and garlic—and simmer them slowly until it thickens naturally. Since we don't add water, the sauce is much stronger, meaning a small drizzle goes a lot further than a whole cup of standard marinade.

How does a finishing sauce save time on weeknight dinners?

Using a finishing sauce means you don't have to worry about a "marinating window" or prep work. You don't need to remember to start lunch four hours early. For a fast weeknight dinner, you just cook your protein or veggies in a pan and drizzle the sauce over them in the last couple minutes or after cooking is complete. The heat turns the sauce into a restaurant-style teriyaki glaze in seconds. This lets you go from a cold pan to a finished meal in less than 20 minutes.

Can you use a finishing sauce for more than just raw meat?

Since finishing sauces are already cooked and concentrated, they are much more useful than a marinade. While you really only use a marinade on raw meat, a finishing sauce is a "go-with-everything" sauce. You can use it as a dip for appetizers, a way to add flavor to a bowl of rice, or even as a sauce for roasted vegetables.

How can I use Bungoyaki to revive leftovers or simple sides?

If you have leftover rice, a bag of frozen dumplings, or some plain green beans, a finishing sauce is the easiest way to make them taste fresh. Stir-frying day-old rice or tossing steamed veggies with a spoonful of sauce give your meal a second life, which is a struggle with thinner store-bought marinades. Simply reheat your meal, drizzle over as much or as little Bungoyaki sauce as you want, and don't let your leftovers go to waste again!

Is a finishing sauce easier for families and beginner cooks?

Finishing sauces are great for beginners and families because you have more control over how the food tastes. Instead of hoping the marinade worked after hours of waiting, you can just taste as you go. For families with picky eaters, you can serve the sauce on the side so kids can dip their chicken or veggies at their own pace. This way, nobody ends up with a meal that is too salty or too sweet.