carianna-in-wa
Well-known member
Who has a top-secret, double-covert, ultra-hush-hush recipe they've never posted? The one that makes you pause and think, "Do I really want to put that on the internet?"
It could be only me, of course. But in honor of Mimi's wonderful site and in the spirit of the holiday season, I'm posting my teriyaki marinade. This is my family's favorite marinade, and if I put it on meat my children will gobble it up. We especially like rib-eye steaks marinated in this, and our favorite kobe-style ribs. (Sometimes sold as flanken-style ribs.)
I serve the ribs a lot at catering events, which may be why I haven't posted it. (Of course for catering I make 12 quarts of the marinade and buy 40 lbs. of ribs!)
Carianna's Marinade
3/4 c. soy sauce
6 T. white wine (I use fume blanc)
1/4 c. lemon juice
2 T. rice vinegar
2 T. sesame oil
1/4 c. brown sugar
1/4 c. diced onion
1/4 c. finely minced ginger
3 or 4 cloves garlic, pressed
Combine all ingredients and marinate your favorite meat, preferably overnight.
It could be only me, of course. But in honor of Mimi's wonderful site and in the spirit of the holiday season, I'm posting my teriyaki marinade. This is my family's favorite marinade, and if I put it on meat my children will gobble it up. We especially like rib-eye steaks marinated in this, and our favorite kobe-style ribs. (Sometimes sold as flanken-style ribs.)
I serve the ribs a lot at catering events, which may be why I haven't posted it. (Of course for catering I make 12 quarts of the marinade and buy 40 lbs. of ribs!)
Carianna's Marinade
3/4 c. soy sauce
6 T. white wine (I use fume blanc)
1/4 c. lemon juice
2 T. rice vinegar
2 T. sesame oil
1/4 c. brown sugar
1/4 c. diced onion
1/4 c. finely minced ginger
3 or 4 cloves garlic, pressed
Combine all ingredients and marinate your favorite meat, preferably overnight.
)