Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
ag亚博网站
|
ag亚博网站
Recipe

Soy, Ginger & Garlic Marinade

ByFine Cooking staff Fine Cooking Issue 40

Yield:Yields 1/2 cup, enough for 12 oz. meat.

亚搏手机版官方

  • 2 Tbs. sugar
  • 3 Tbs. soy sauce
  • 2 tsp.sakeor rice wine
  • 4 large cloves garlic, finely chopped
  • 5 scallions (white part only), finely minced (about 3 Tbs.)
  • 2 tsp. finely chopped fresh ginger
  • 2 tsp. toasted sesame oil

Preparation

  • Whisk together all ingredients in a small bowl. Combine the marinade and meat in a zip-top bag and refrigerate, turning occasionally. As a general rule, marinate shrimp, scallops, and fish for 30 to 40 minutes, chicken, beef, pork and lamb for at least 1 hour and up to 12 hours or overnight.
Rate or Review
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Related

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
andsave up to 50%

Already a subscriber?Log in.

亚搏手机版官方登录

View All

Connect

按照烹饪你的罚款favorite social networks

Fine Cooking Magazine

Follow

Site Links

© Copyright 2021 Meredith Corporation. All Rights Reserved.

Fine Cooking Magazine - November/December 2020

Subscribe today andsave up to 50%

Subscribe

Double Check

Do you really want to delete the list,?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today andsave up to 50%

Subscribe

Orlearn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial