| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Japanese, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | c | Brown Sugar |
| 1 | c | Soy Sauce |
| 1 | c | Sake — * see note |
| Fresh Ginger Root — grated | ||
| Garlic Cloves — | ||
| Diced/pressed |
INSTRUCTIONS
* or dry white wine or vodka. put thin cut strip steak or chicken parts (especially huge quantities of wings) in marinade and soak overnight. Best if grilled on the BBQ, but can be baked (usual meat 350 F for an hour a lb.) For the truly lazy (we prefer to think of ourselves as the "time-challenged", Italian dressing on a (cheap) steak adds more variety to the flavor. I can't verify any tenderizing qualities, though. NOTES: The only marinade I've seen that tenderizes the meat is a Home Made Teriyaki recipe a college roommate from Hawaii used. I think it was the high alcohol content. Recipe By : "Chris Gunning (cgunning@millerwest.com)" Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 07, 1999
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