Marinades: Teriyaki 10 by Recipe Cottage

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	Teriyaki 10

		Island Teriyaki shallots chopped fine garlic crushed and chopped fine fresh grated ginger green onions chopped fine lime juice lime zest finely chopped worcestershire sauce soy sauce rice vinegar balsamic vinegar brown sugar molasses or maple syrup bourbon black pepper How much of each? Depends on your taste. The liquids are usually equal amounts. One part of each, though I'll use less soy and less worcestershire than the rest. And the vinegar I'll use 1/2 part rice and 1/2 part balsamic. I also use a little less lime juice unless I want a caribbean flare. The garlic, ginger, shallots and green onions are to taste. I like a lot of each at least 2 T or more. You need the sugar and molasses to bring out the flavors, its an integral part of teriyaki. I'll add until it tastes right. The vinegar and sugar need to balance out with the sauce a little on the sweet side. This is a strong highly flavored marinade. Sometimes I'll do chicken overnight and tough cuts of beef also over night. Again it depends on how highly flavored you want the meat.