Prep 10 mins
Cook 4 hrs
This is a super fast, easy and delicious all purpose marinade. Just as wonderful on flank steak as it is on chicken.
- 1⁄2 cup soy sauce
- 1⁄4 cup sugar
- 1⁄4 cup mirin or 1⁄4 cup dry sherry
- 1⁄4 cup salad oil
- 1 tablespoon fresh gingerroot
- 2 cloves garlic
- Combine all ingredients in a blender and blend until smooth.
- Pour over desired meat in a large zip lock bag and marinate preferably overnight, but at least 3 or 4 hours.
- Makes enough for 2-3 pounds of meat.
Yes, this is good. I've followed the same recipe for years and only Soy Vay beats it. I've used low sodium soy for a while now too beacause I don't care for the saltiness of usual soy. Can always use less soy, a little more sugar (honey my fav) and be careful if using garlic powder. It seems to bring out the saltiness in things. Got to go, chix on the barbie.
I found it too salty
This was very good and I like the use of mirin as most traditional Japanese recipes use it. I just noticed now that I didn't use the oil and it turned out just fine without. I marinated beef short ribs (flanken style) for 2 hours then bbq'ed. I also boiled and reduced the left over sauce and basted the meat while bbqing. My hubby said, "Oh, you've done something wonderful!" It turned out so delicious. I feel silly now for buying Yoshida sauce in the past!! Thanks for posting this recipe! UPDATE: I just used this marinade for chicken breast and it is amazing!! I marinaded chicken for 30 min, pan cooked it, then poured in the sauce to reduce for drizzling. It was so good and easy. My 1.5 year old ate more than I had seen her eat in a looong time, and that made me one happy momma! I'll make this often!!