I know I said I wouldn’t use fresh ginger anymore but I think it was worth the effort here. My intent was to make a teriyaki paste that would stick to meat like my brown sugar garlic pepper mix does but at the last minute I added pineapple juice to make a regular teriyaki sauce. It didn’t take much. Next time I’ll leave that out.
I took some chicken drumsticks, sliced slits in them and marinated in the sauce for about a day. I had to stir a couple times since half of them were above the sauce line.