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.
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!!
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.