| 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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