|½ cup||Soy sauce|
|2||Cloves garlic; crushed|
|1||2" quarter (as in 25 cents) sized pieces of ginger; chopped|
|2 tablespoons||Oil (sesame oil is excellent; other kosher oils are okay)|
|1 tablespoon||Vinegar (your favorite)|
From: egolden@... (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 1½ 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
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