Tuesday, February 23, 2010

Teriyaki Marinade

1/3 c. soy sauce (can use low-sodium)
2 Tbsp. canola or olive oil (use canola if grilling)
1 Tbsp. brown sugar
2-3 cloves of garlic, crushed or finely chopped
2 tsp. ground ginger (if you want to use fresh garlic, use 1 tsp. finely chopped)
1 tsp. seasoned salt

Mix together and pour into plastic bag with up to 1 1/2 pounds of  meat (pork, beef, chicken) and refrigerate for 4-8 hours, turning occasionally.  Brush on meat as grilling, but be sure to cook the meat for several minutes before serving, or you can boil the marinade and use as a marinade safely. Otherwise, if you want to make up fresh marinade to brush on meat, discard the one with the meat and use the fresh marinade for basting.

You can use this for fish, but marinade for only a short time since fish will become very salty if marinaded for long.

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