| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Sauce |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
-(up to) |
| 3/4 |
c |
Soy sauce |
| 1/2 |
c |
Water |
|
|
Sugar to taste; start with 1 Tbsp (up to) |
| 4 |
|
Cloves garlic peeled and crushed |
INSTRUCTIONS
From: rbparker@henning.cfa.org (Ron Parker)
Date: Sun, 14 Jul 1996 15:59:36 -0600
Andrea and Marjorie have entered their soy-sauce meat marinades in the
milleu. Here are two much simpler ones that I use. Both with marinate at
2 pound steak to serve 4-6 depending on how carnivorous the eaters are. I
use flank steak for these, but any steak or pieces of tender meat for
skewering can be used.
For either marinade: Score both sides of steak in a diamond pattern with a
sharp knife. Mix ingredients with the steak in a ziplock freezer bag. Press
to expel air and let meat marinate from 2-24 hours. Preferably cook on a
grill over coals or electric heat, turning once, to the desired degree of
doneness. I don't baste the meat with the marinade because it is already
pretty salty, but that is a taste thing. Slice in thin (1/8-1/4 inch)
slices across the grain. This is just as good room temp as hot - a
consideration for shabbat?
JEWISH-FOOD digest 257
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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