Thursday, October 13, 2005

Teriyaki Sauce/Marinade

8oz Dark Soy Sauce
1 Garlic Clove
1 tablespoon Fresh Ginger
2 tablespoons Brown Sugar
2 tablespoons Lemon Juice
2 tablespoons Olive Oil
1 small Onion finely chopped
Fresh Black Pepper

I have a thing called a Micro Grater which does a lovely job of "juicing" the garlic and ginger for this sauce. Alternatively, you can whiz them in a food processor, or just chop them very finely by hand.

Mix everything up and let it stand for at least an hour.

Works well as a marinade for chicken, beef and meaty fish such as Swordfish.

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