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Soy-Ginger Marinade

Soy-Ginger Marinade

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 1 Makes about 1 1/3 cups, enough for about 3 lb. of meat, fish or poultry.
Soy sauce, sherry and ginger are combined to make an American version of Japanese teriyaki marinade, which is good on flank steak, skirt steak, chicken, pork and firm-fleshed fish. Marinate steaks, chops and chicken in the refrigerator for at least 3 hours or up to all day if you wish; marinate fish fillets for 1 to 2 hours. Large pieces of meat and poultry can marinate for 1 to 2 days.

Ingredients:

  • 1/2 cup soy sauce
  • 1/2 cup dry sherry
  • 1/3 cup vegetable oil
  • 2 Tbs. sugar
  • 2 garlic cloves, minced
  • 1 Tbs. peeled and grated fresh ginger

Directions:

In a small bowl, whisk together the soy sauce, sherry, vegetable oil, sugar, garlic and ginger. If possible, let stand at room temperature for about 1 hour before using to allow the flavors to blend.
Makes about 1 1/3 cups, enough for about 3 lb. of meat, fish or poultry.
Adapted from Williams-Sonoma Kitchen Library Series, Outdoor Cooking, by John Phillip Carroll (Time-Life Books, 1997).