| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | 24 | servings | |
INGREDIENTS
| 10 | lb | Beef short ribs; cross-cut 1/4 inch thick, #123c NAMP/IMPS |
| 3/4 | c | Mirin or white wine |
| 3/4 | c | Japanese soy sauce |
| 6 | tb | Japanese miso |
| 1/4 | c | White vinegar |
| 1/4 | c | Sugar |
| 2 | ts | Asian sesame oil |
| 3/4 | c | Mirin or white wine |
| 3/4 | c | Japanese soy sauce |
| 1/2 | c | Sake |
| 1/2 | c | Sugar |
| 2 | tb | Fresh ginger; grated |
INSTRUCTIONS
MARINADE GINGER TERIYAKI SAUCE Yield: 24 portions (2 cross-cut slices, each) Trim excess fat from beef. Combine ingredients for marinade and marinate beef overnight but no longer than 24 hours in refrigerator. Turn frequently to coat. Remove beef from marinade and grill over hot coal to sear. serve with Ginger-teryaki sauce, made by combining ingredients in a pan and boiling down to syrup consistancy. Posted to bbq-digest by DBrophy627@aol.com on Feb 14, 1999, converted by MM_Buster v2.0l.
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