Teriyaki Marinade Help?

[Fish Hawg]

graemlins/1zhelp.gif I wanted to know if any one had a Teriyaki Marinade for Beef Or Chicken That they would not mind sharing? What is the best cut of meat to use for teriyaki Beef? Thanks In Advance....Ross

[Dipnet]

My favorite is Yoshida's Original Gourmet Sauce.

Dipnet :grin:

[Nanook]

Yoshida-san!

[Dipnet]

Nothing better than turkey jerky or smoked crappie marinated in Yoshida's!!! Yum!!!!!


Dipnet :grin:

[lost_sailor]

I was going to say

Yoshida's

:bowdown:

[Fish Hawg]

How long do you Marinade it In the Yoshida's Original Gourmet Sauce? Do you add any thing to it? Thanks Ross

[STGRule]

Another Yoshida's vote. I like to marinate raw food for 1-4 hours. I do have a marinade box for my vaccuum packer and that drops the time by at least 1/2. My personal favorite in the winter is to bake baby back ribs in the oven until done, cool a bit and then soak in the yoshida's for 15-30 minutes and then broil to finish.

[Fish Hawg]

STGRule, I will have to try those ribs,The sound awesome. :smile:

[jet]

******-san you crack me up these past few days

Jet~~~

[greenbuttskunk]

heck,
I make my own.
Tamari soy
brown sugar
garlic
black pepper
red pepper flakes
dash of dry mustard
whorcester
ginger powder or fresh grated
a little coke (for beef of elk)
it really helps tenderize it.
a little red wine.
Marinate in a plastic zip lock for 3-5 hours
cook and enjoy!

[salmurai]

My wife has one that is great, but she won't tell me because it is an old family thing. So when she isn't home I go for the Yoshida's. Not enought difference to bother with, but I won't tell her that. I like sleeping inside......

[Nanook]

Originally posted by jet:
******-san you crack me up these past few days

Jet~~~ <font size="2" face="verdana,arial,helvetica">Ready for the loony bin Jet. Age, Work and Winter sucks. :grin:

[Dipnet]

Welcome to my padded room!! graemlins/1zhelp.gif graemlins/1zhelp.gif

Dipnet :grin:

[ 01-10-2004, 10:23 PM: Message edited by: Dipnet ]

[Smj]

Do any of y'all ever look at ingrediants? Yoshidas=SUGAR, soy and a few spices!

Do what GBS says OR, Basic teriyaki is a 1/2 cup or so soy sauce and the same amount of other liquid(beer, saki,wine, your choice), nothing fancy just soy sauce. Go to the Asian market and get "Soy Superior" or "Superior Soy" one's darker the other's lighter, it'll cost you a little over a buck for a quart of the REAL thing. To that soy and liquid of your choice add about a tablespoon worcestershire, juice of 1/2 lime, a drop or four sesame oil,(be careful with this stuff, it can ruin a dish if you go overboard), a tablespoon or so of vegetable oil and finally about a tablespoon sugar(Brown, white, corn syrup, molasses what ever). The sugar is only there to enhance and contrast to the salty flavors, and it puts a nice glaze on the finished product.

That's your "Basic" teriyaki. Other things I add or don't depending on my mood at the time are, sliced or chopped FRESH ginger, dried caned ginger is not even close to fresh. (I buy a chunk of fresh ginger and what I dont use goes in the freezer in a baggie, when needed just grate it from the frozen piece). Sliced, chopped or fine grated garlic, onion, cilantro, oyster sauce, fishsauce (be careful with the oyster and fish sauces, they can get to be too much) and any other types of neat Asian things you can find at the market.

All of these ingrediant and amounts are variable according to your own tastes, have fun!

Yoshida's?...What's Yoshidas!

Smj

[Rocky]

For the past 20 years we have used:

5 part soy sauce
1 part liqued smoke
1 part whorcester

we use this for everything

[Dipnet]

SMJ that's fine if you want to make it yourself, but I prefer to just go buy it and skip the hassle :shrug: !!!! I have way better things to do, like FISH :grin: !!!

Dipnet :grin:

[Fish Hawg]

Thanks for the Info, :cheers:

[skrimmy]

Make your own, it's easy.

Soy Sauce
Aji-Mirin (Sweet cooking rice wine)
Sugar (white, but you can use brown too)
Ginger (finely grated - optional but good)
Garlic (also optional)

Heat it in a sauce pan til it starts to boil and thicken a bit, then cool and use. You'll have to experiment just a bit to find the amount of each ingredient floats your own boat as far as taste.

[OceanBlue]

If you use honey instead of sugar, it tends not to burn on the grill.

I make my own, but don't have a recipe. It never comes out the same way twice, but it always gets rave reviews. :grin:

I think I jotted down an approximation of what I used at ifishstock to marinate the tuna... Mojo? You still have that? Feel free to post.

[Fish_N_Russ]

I use Huli-Huli sauce, it is made in Hawaii and you can find it in some of the better asian markets. Also you can order it many places online.

Soak some mini wings and drumettes for 3-4 days in the refridgerator, then cook in oven. You will have the exact same thing as 'teriyaki wings' that are in many of the buffet restaurants (Norths, Old Country Buffet, etc).

Yoshida's original is also very good for fish, especially springers!

[long_shanks]

Yoshida's taraki Is the Best, I use a food saver too vac the sauce in the meat, only takes about twenty mins...