| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Sauce | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Soy sauce |
| 2 | Cloves garlic; crushed | |
| 1 | 2" quarter (as in 25 cents) sized pieces of ginger; chopped | |
| 2 | tb | Oil (sesame oil is excellent; other kosher oils are okay) |
| 1 | tb | Vinegar (your favorite) |
INSTRUCTIONS
From: egolden@lucia.HQ.ileaf.com (V. Ellen Golden) Date: Mon, 15 Jul 96 01:04:56 EDT Well, this may be the "Grandmother" of all soy marinades, being Teriyaki, which is Japanese, but still quite Kosher: For a 1.5 lb meat (flank steak, chicken breasts, whatever) Combine ingredients and add to meat. Pierce the meat with a fork "some" (like poke it so the stuff can get in), turn it in the marinade, and let it sit for a hour or so (at room temperature), or put it in the refridgerator overnight. Turn it a few times during the marinating. Grill, Broil, or Pan Fry "until done". Some like the marinade, heated in a pan to boiling, over rice (not in this house, though). JEWISH-FOOD digest 258 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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