Yet Another Soy Marinade Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Soy sauce,
2 Cloves: garlic, crushed
1: 2" quarter (as in 25 cents) sized pieces of ginger, chopped
2 tbsp: Oil (sesame oil is excellent, other kosher oils are okay)
1 tbsp: Vinegar, your favorite
Directions:
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 Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
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 Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Sauce