Yet another soy marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
Directions
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
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .