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I made these for dinner last night to go along with soy roasted potatoes. I liked that it didn't have any oil or fats in the marinade and was very tasty. I have made a few other teriyaki sauces that don't require the pre-cooking and cool time prior to marinading and would probably stick with them because of the simplicity and no difference in flavor intensity. Thanks for posting.
I made these for dinner the other night and they are fantastic!! I marinaded them for about 24 hours. They were so tender and delicious! I served with Shanghai Noodles and we had a great dinner! Thanks for posting a keeper!