Teriyaki Marinade For Meats
|Shoyu||1⁄2 Cup (8 tbs)|
|Bourbon||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Dry mustard||1 Dash|
|Garlic||1 Clove (5 gm), crushed|
|Ground ginger/1/2 teaspoon ginger powder||1 Tablespoon (Use Fresh)|
Mix all ingredients together until sugar is dissolved.
Pour into a shallow dish large enough to hold either meat or chicken.
Marinate for at least 1 hour (longer if possible), turning pieces at least two or three times.
Drain before broiling.
Use the marinade to baste during cooking.
Suggested meats for Teriyaki are: Chicken, rib-eye or other tender cuts of beef.
For Teriyaki -Hawaiian style, each guest spears marinated beef cubes on skewer alternating with water chestnut wrapped in bacon and broils over table hibachi.
Heat remaining marinade until just warm and serve for a dipping sauce.