I love it, I just don't know how to spell it. The almighty Teriyaki marinade. It's my favorite. I experiment with it constantly. Coupled with a nifty zip lock bag, and I'm in heaven.
I'll give you my most evolved recipe to date. You must understand, my loyal 9 readers, 6 voters and 3 commentees, that this may change tomorrow.
Terry Teri Teri Marinade
1 cup SOY SAUCE
1/2 cup BROWN SUGAR
1/4 cup MOLASSIS
(flippin A I gotta go check out how to spell the teriocky AND the molassIs-be right back...
"Did you mean teriyaki molasses.." google asks? "Why Yes" she replies.)
Salt (Just kidding- there's LOTS of salt in the soy sauce. DO NOT ADD SALT)
PEPPER - About 1 tspn
FRESH GINGER- About 5 thin slices off of the root. If you've never used fresh ginger, it's time to start.
FRESH GARLIC- 2 cloves, chopped
RED ONION- about 1/2 of it. Now let's pretend we're chefs and chop chop chop into tiny pieces as fast as you can without slicing off your fingers. (Sorry.. I had a bad experience with someone who told me that I didn't know how to chop an onion because I was "slow". I've never had any reason to be a fast onion chopper.)
1/4 cup vinegar (any kind)
1/4 cup red or white wine (whatever you currently have poured in your glass)
That's it! Mix it up into a frenzy and pour it into a zip lock bag and ADD YOUR SOCKEYE SALMON, CHICKEN, HALIBUT, MAHI MAHI, ONO, RIBS, TRI TIP, FILLET, Anything and everything to it and let it soak for a long long time. Chicken/Ribs/Beef: 24 hours or more. FISH: Just 2 hours.
I'll give you my most evolved recipe to date. You must understand, my loyal 9 readers, 6 voters and 3 commentees, that this may change tomorrow.
Terry Teri Teri Marinade
1 cup SOY SAUCE
1/2 cup BROWN SUGAR
1/4 cup MOLASSIS
(flippin A I gotta go check out how to spell the teriocky AND the molassIs-be right back...
"Did you mean teriyaki molasses.." google asks? "Why Yes" she replies.)
Salt (Just kidding- there's LOTS of salt in the soy sauce. DO NOT ADD SALT)
PEPPER - About 1 tspn
FRESH GINGER- About 5 thin slices off of the root. If you've never used fresh ginger, it's time to start.
FRESH GARLIC- 2 cloves, chopped
RED ONION- about 1/2 of it. Now let's pretend we're chefs and chop chop chop into tiny pieces as fast as you can without slicing off your fingers. (Sorry.. I had a bad experience with someone who told me that I didn't know how to chop an onion because I was "slow". I've never had any reason to be a fast onion chopper.)
1/4 cup vinegar (any kind)
1/4 cup red or white wine (whatever you currently have poured in your glass)
That's it! Mix it up into a frenzy and pour it into a zip lock bag and ADD YOUR SOCKEYE SALMON, CHICKEN, HALIBUT, MAHI MAHI, ONO, RIBS, TRI TIP, FILLET, Anything and everything to it and let it soak for a long long time. Chicken/Ribs/Beef: 24 hours or more. FISH: Just 2 hours.
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