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.
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
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).