Saturday, May 31, 2014

Teriyaki Meat or Chicken

Create a marinade for chicken, duck, and pork ribs cut Chinese style, Mongolian style beef ribs, or English short ribs, or center cut beef ribs

1 Cup soy sauce1, low sodium
1 Cup water
1 Tablespoon lemon lime juice (taste)
1 Tablespoon apple cider vinegar (taste)
Brown sugar or sugar and dark molasses (to taste)
2 Tablespoons ground ginger or minced fresh ginger
1 or 2 Cloves chopped garlic

Combine equal parts of water and soy. Add lemon and vinegar. Start with a cup or cup and a half of sugar to start with. Add ginger and garlic. Taste for degree of sweetness. The sauce should be sweet but not overly so. Pour over meat, marinate 24 hours. Turn meat once after 6 hours. Use enough marinade to completely cover one side of the meat. Reserve marinade.

Preheat grill to 300. Preheat oven to 300.

Barbecue meat on grill until well colored. Turn often to avoid burning sugar. Place in large oiled baking dish. Take a cup of the reserved marinade. Heat reserved marinade in Pyrex then microwave sauce until it is boiling. Baste over the meat. Cover with tin foil and place in center of the oven. Chicken cooks an hour. Ribs cook 1½ ~2 hours.

Meat may be glazed with Teriyaki Glaze (Kikkoman) upon serving. Garnish serving dish with fresh chopped cilantro.

  1. Soy sauce could be 1/3rd each mixture of mushroom soy, black soy, and tamari (Japanese tamari is thicker, richer, and less salty than most soy sauce.) Black soy is molasses flavored soy sauce; the best is from Thailand.

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