Conference turris::cooks

    I have a reputedly authentic teriyaki marinade that can also be
    used as a basting sauce.
    
                          TERIYAKI MARINADE
    
    1/2 c. soy sauce
    1/2 c. mirin (sweet cooking sake) or dry sherry
    1/2 inch fresh ginger, finely grated
    1 Tbs. dry mustard
    
    Marinate beef or chicken for 20 minutes to 4 hours (I have even
    marinated it overnight).  Grill or broil, basting with the
    excess sauce.  Fish is better if you do not marinate, just baste
    with the sauce.  If you like garlic, you may add 1 clove of garlic,
    minced.  If you like a sweet sauce, you may add 1 Tbs. of sugar,
    but beware...it will burn more easily.  If you like a spicy sauce,
    add 1 tsp. of dried red pepper flakes.  This is really the BASIC
    sauce, you may customize it however you like.
    
    Lynn (nee Edwards) Terashita @LAO

    For another variation, use the same ingrediants as .1 mentioned,
    except instead of adding dry mustard, add equal parts of cinnamon
    and anise.  I use it all of the time and it's real yummy!
    

    I had found a wonderful recipe for teriaki marinade the other day
    and decided to use it for my london broil steak.   i had picked
    up some real good peppers and onions too hoping to make a some-
    what oriental pepper steak.  after looking through the notes,
    i came up with a few ideas but was hoping there might be more
    out there and maybe some suggestions as to what to serve with
    this steak as far as vegies and beverages.
    
    i didn't cut the steak up yet, its still in one big piece,
    and its been marinading for 48 hours now.  (i hope thats not
    too long) anyways.... this is what i was thinking.
    
    seein' how the marinade is so good i thought cornstarch would
    be good for thickening and that way we could use the rest of
    what wasn't soaked up by the steak.  i never used my real nice
    wok, hadn't been interested before, and now need to find out
    exactely how to stir fry? the onions and peppers, and when to
    join the steak and vegies with the marinade.  i also need to
    know if a non-stick fry pan could be used seein' how i haven't
    researched my wok yet. 
    
    how does this sound?  any replys are well appreciated.  thanks
    

    Well, the way I stir fry depends on how many people Im cooking for...
    
    Lets say your cooking for two......ifn it were me, first you get
    your wok/fry pan hot....then add 1-2 tbs oil (I always use olive
    oil)  I would then add the meat, chopped pepper and onion at the
    same time....then with wooden spoon just stir everything around..
    
    Everything should be done in about 2 minutes
    
    Personally, I wouldnt use the marinade as a sauce....Ive never tried
    it.....What I would use is a mixture of 1 slice diced ginger root,
    2 tbs light/dark soy sauce, 2 tbs Chinese vinegar, 2 tbs Rice Wine..
    Add this to the pot and let boil for 1-2 minutes....
    
    Then ladle onto white rice...
    
    HOpe this helps,
    
    Rick

    I agree with Rick, in .1, about the basic method/temperatures
    for stir frying, BUT....
    
    TIMING is EVERYTHING for proper texture in oriental cooking, therefore:
    
    cook in three stages; 1) drain steak of marinade, pat dry (prevent
    spattering when it hits the hot oil), slice thinly, cook to just
    UNDER desired doneness, remove from wok.  2) clean wok, add fresh
    oil (I prefer peanut to olive, no offense Rick) and cook vegetables
    in order of denseness, i.e. onions in a minute or two before peppers,
    and cook VERY BRIEFLY, leaving them crunchier than you want them,
    remove from wok. 3)  I WOULD use the marinade as a sauce, extending
    with beef broth and soy if you need more, adjusting seasonings with
    added giner and/or garlic, depending on ingredients in marinade
    recipie.   Pour this marinade/sauce into wok, heat, thicken with
    cornstarch (not too much).  When ready, add meat and vegetables
    just long enough to re-heat: this also finishes the cooking process
    and is the reason for leaving things slightly under-done in the
    first place.
    
    Stir-fry cooking is fun, easy nutritious, but things cook FAST!
    be sure you are well organized, with all ingredients prepared,
    cut, mixed and ready at hand before you begin.  
    
    	Dixie

    
    I MAKE TERRIYAKI STEAK WITH DEER MEAT!  IT'S REALLY GOOD.  BUT YOU
    CAN DO THE SAME WITH BEEF.  AFTER I MARINADE THE MEAT I DRAIN OFF
    THE MARINADE AND SAVE IT. THEN I STIR FRY THE MEAT UNTIL ITS BROWN.
    WHEN THE MEAT IS ALL BROWNED, YOU THEN TAKE THE RESERVED MARINADE
    AND ADD ENOUGH COLD WATER TO IT TO MEASURE 1 CUP.  THEN YOU ADD
    1 TBSP. OF CORN STARCH AND SHAKE THE MIXTURE IN A COVERED CONTAINER.
    THEN WHILE THE MEAT IS STILL IN THE SKILLET AND SIMMERING, ADD THE
    MARINADE/CORNSTARCH MIXTURE. SIMMER UNTIL THICKENED.  I LIKE TO
    ADD FROZEN PEAS TOO!. JUST SERVE THIS OVER RICE.
    
    
    WITH THE GOOD WEATHER COMING ALONG I ALSO LIKE TO PUT THE MARINATED
    BEEF ONTO SKEWERS WITH RED PEPPERS, CHERRY TOMATOES, PINEAPPLE,
    ONOINS, AND POTATOES  AND BARBECUE FOR ABOUT 15 MINUTES WHILE BASTING
    AND TURNING. STILL SERVE ON RICE.
    
    **TIP- WHEN CUTTING THE BEEF, CUT IT WHILE IT'S PARTIALLY FROZEN.
    IT CUTS A LOT EASIER. I WAIT TILL ITS AT THE STAGE WHERE I COULD
    ALMOST BEND THE STEAK WITH MY HANDS.  ALSO CUT ACROSS THE GRAIN,
    IT WILL BE MUCH MORE TENDER.
    

    If I don't feel like making my Teryaki from scratch I just buy
    Kikoman Teryaki sauce and use that to marinate.  It's not too bad!
    They also have a Teryaki basting sauce for the barbecue, it's 
    really thick and you brush it on while cooking.     
    

    
    I make my own, 1/3 c cooking sherry, 1/2 c soy sauce, 1 tbls. sugar, 
    2 cloves garlic (crushed) and 1 tsp grated ginger root. Put this all in
    a bottle or jar and shake until well blended.
    
    +pat+
    

    
    
    Rep .3 
    
     The recipe for teryiaki I use is very simple,
    
     1/2 C of Dry Sherry, or dry white wine, or Chinese cooking wine, 
              or fresh lemon juice.
    
     1/2 C of Soy sauce
    
     1 TBSP of Sugar <I prefer brown>
    
     Then any of the following,
    
     Slices of fresh ginger
     Sliced/Crushed garlic
     Prepared/Sliced horseradish
     Hot Chili Oil
     Sesame Oil <Chinese>
    
     Some people like a stronger soy taste or wine taste so you can
    vary those proportions to your own tastes. I also add alittle <1-2tsp>
    of cornstarch to mine to help the sauce stick to what I'm cooking
    but alot of people don't like to add it. My favorite for London
    Broil is the garlic, horseradish, sesame oil version. For fish and
    chicken the lemon juice, ginger, chili oil. For pork the ginger,
    garlic, sesame oil. Be creative just take the basic recipe and vary
    it to meet what your tastes are for the day. 
                                               
    
    -mike
    

                      <<< Note 1788.3 by AIMHI::JUTRAS >>>
                             -< TERIAKI ANYONE?? >-

>>

This is the very best that I've tasted. You can either cook with it. Or, use it 
as a marinade.

1/2 cup of soy sauce
1/8 cup of sugar
1 garlic clove (crushed)
1/2 teaspoon of fresh grated ginger
3 tablespoons of Sake

I guarantee you'll be pleased


regards,
-chuck