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August 13, 2006
Teriyaki-style Marinade
I adapted this recipe from the "Let the Flames Begin" cookbook. When I first made it, I was missing some of the ingredients so I improvised!
This is great with beef or pork, and one of these days I will make it for chicken as well. This recipe makes enough marinade for about 1 1/2 lbs of meat.
Ingredients:
1/4 cup Coriander seeds cracked (I do this by putting them in a small Zip-Lock bag and bashing at them with a meat mallet)
1 Tablespoon minced fresh ginger (you can use powdered, but I prefer the taste of fresh)
1 Tablespoon dry powdered mustard
1/2 cup of Soy Sauce (the less sodium kind)
1/4 cup of Dry Marsala or Dry Sherry
3 Tablespoons toasted sesame oil
1 1/2 Teaspoons McCormick Szechuen Pepper Blend spice
2 Tablespoons brown sugar (I use the Splenda blend)
1 1/2 Tablespoons of chopped garlic (I use the kind in the jar - less work)
Put all the dry ingredients in a mortar and pestle and mash together. Put all the wet ingredients to a large Zip-lock bag, add the dry ingredients and your meat. Marinate for at least 2 hours.
Posted by Cyberkat at 3:20 PM | Comments (0)