Teriyaki Marinade for Steak

[fatal xception]

I am trying this tonight. I have tasted it in the restraunt and it was awesome, so I thought I would share it with you all.

1/3 cup cooking sherry
24oz. pineapple juice
2oz. cider vinegar
5 1/2oz. soy sauce
1 1/2 teaspoon salt
1/2 teaspoon granulated minced garlic
1/4 cup brown sugar

mix all together
makes 1 quart

place meat in glass dish & marinade 12 - 24 hours

Enjoy!

[thekingofpain]

Many recipes for this---cant beat fresh garlic and add a few drops of toasted sesame oil---yum yum!

[Knothead]

Well...that is a marinade to make a less-than-great cut of meat taste pretty good.

The soy sauce impregnates the fibre of the meat to infuse it with salty taste (because a lesser cut doesn't have much flavor.)

The brown sugar is an extreme way to 'encase' the meat so that it doesn't 'drip out' all the juice. The pineapple juice will also help with that....

Vinegar?? That's a surprise...although, it might link-up, flavor-wise, with the Sherry, but I tend to doubt the necessity of both the Sherry AND the vinegar. Throw an old, half-drunk bottle of red wine in. I suspect THAT was the original recipe.

Garlic? ABSOLUTELY!!

You know what? I'll bet this would be a pretty decent marinade for chicken. I wouldn't use this on anything but the most economical cuts of beef....

But on chicken..... I say, add some fresh ginger, and more garlic, and .....ohh baby...

[fatal xception]

Well, I tasted this on a pretty good cut a beef and it was great. I thought that the acind in the pineapple juice and possibly the vinegar might be used to break down the tougher fibers.

How much ginger and garlic would you add?

I forgot to add, this steak house was pretty cool. You could cook your own steak if you wanted (or they would charge 2.00 extra to cook it). I always thought you went to a restraunt to get away from cooking.

[Martoch]

Oh Yummy Yum Yum!!!


I can't wait to try this one!

Thanks...
Mike

Bet it would be great on pork kabobs...

[RayH]

There are many ways to make a Terriyaki marinade. A real Japanese chef from Japan taught me over 30 years ago, the real recipie is:

Marin (Japanese Cooking Sake)
Soy Sauce

Let it ferment forever.

I've never used that recipie. It takes too long. I've faked it with sherry, sugar, and ginger like everyone else.

Chicken Terriyaki, Pork Terriyaki, Beef Terriyaki are all staples of Japanese restaurants. Thicken it and use the gravy on rice!

[fatal xception]

Well, the family and I tried it tonight and it was really good (regardless of what Knothead says ). The flavor wasn't overpowering, but a nice compliment.

I definately recommend it.