owl or tupperware, pour in soy sauce, mirin, rice vinegar, and water
Mix all marinade ingredients together and set aside until ready to use.
Score meat by making shallow crisscross cuts on the surface on both sides of the meat, then place meat in plastic ziploc bag or non-reactive dish (glass or plastic).
Add marinade and marinate meat for an hour or more, turning to coat from time to time (extra marinade may be used to baste meat while it's cooking).
Combine soy sauce, sugar, sesame oil, garlic and
repare barbeque.
Combine garlic, soy sauce, ginger, parsley, and oil in
In a medium bowl, whisk soy sauce and sugar until the sugar
ablespoon liquid smoke to marinade.
Mix the soy sauce, parsley, onion, garlic
Whisk together soy sauce and sugar until sugar dissolves.<
Combine the garlic sauce ingredients in a jar; set
Mix all ingredients for marinade.
Pour marinade over chicken meat. Make sure every part of meat is covered.
Refrigerate for at least 2 hours or overnigt.
Try this: You may want to put marinade and meat into a plastic bag, tie the bag together and turn it from time to time while in the fridge.
Rub pork strips with 1 tsp salt and 2 tsp sugar, let stand 30 minutes.
Crush garlic and mince scallion, combine with soy sauce sherry and 1 Tbls honey.
Add to pork strips and let stand 30 minutes more, turning frequently.
Drain, discarding marinade.
Combine remaining honey and sugar, brush over meat and roast.
Season pork with marinade overnight.
Heat heavy-based saucepan over med-low heat.
Put in marinated pork to brown. Add in whole garlic pods, cinnamon, anise and cloves. Pour in 1/2 amount of water and cook covered 5-8 minute.
Add in dark soy sauce, light soy sauce, sugar and salt. Add remaining water and simmer until gravy is thick and meat tender.
Add water if sauce is too thick.
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-.
degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to
save some marinade to baste again when reheating in oven.
In a large mixing bowl marinate the mahimahi fingers in the seafood soy sauce marinade for 10 minutes.
Drain, dip the fish pieces into the nuts to coat.
In a wok or deep heavy kettle heat 3 inches of oil on medium high heat.
Fry fingers a few at a time until golden.
Drain on paper towels and serve with tropical marinade.
Combine ingredients. Use to marinade beef, pork or chicken. Marinate overnight.
Blend all ingredients together.
Use as a marinade for meats and vegetables.
Marinate liver in soy sauce and lemon juice.
Pan fry bacon and set aside.
In the bacon fat, saute onions; set aside.
Cook liver in remaining hot fat (about 2 to 3 minutes per side).
When done, add the marinade and garnish
with bacon and onion rings.
x 13\") put the oil, soy sauce, oregano and garlic.
Stir
In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.
Mix all ingredients together.
Place pork steak or other pork in marinade.
Put in fridge overnight.
Turn occasionally.
Cook as desired.
Good on grill also.
Mix all ingredients well.
Pour over beef or pork and marinate 8 hours or overnight.
Grill or broil meat.
Leftover marinade should be discarded.