This marinade has been passed around my parents’ entire neighborhood. My mom’s friend Mary made it at a softball team party and everyone flipped for it! Now my family finds any excuse to make it. It is super easy to make, can go on red meat, white meat, and veggies, and is so delicious that everyone always asks for the recipe after the first bite. With Super Bowl Sunday coming up it is the perfect recipe to keep your guests happy as they watch the 49ers win it all! (Disclaimer: Mike, Mr. Bay Area, insisted upon the Niners reference. I am placing my bets on the NY Giants. We’ll see which team makes it to the Super Bowl.)
Easy Marinade
You need:
1 cup Soy Sauce
1 cup Mirin Wine (in the Asian food section)
1 tablespoon of sugar
4 to 6 cloves of garlic
large chunk of fresh ginger, cut up
1 bunch of green onions, chopped
In a large mixing bowl, add your soy sauce.
Pour Mirin wine into bowl.
Since this is a marinade, the veggies don’t have to look “pretty.” My mom let me borrow her kitchen shears and I am hooked. I really shouldn’t be allowed to use a knife, anyway.
Chop up the garlic and add it to the marinade. I should have used the kitchen shears for this step!
Peel the ginger root. Just drag a spoon down the outside of the ginger with a bit of light pressure. Very easy.
More kitchen shears! Cut up the ginger and add it to the marinade.
Add some sugar, sugar.
Mix it well.
Add the marinade to whatever you want. I am marinating tri-tip strips here. Red meat should be marinated overnight. Chicken and veggies only need to be marinated for a few hours.
Flip the bag, making sure whatever you’re marinating is evenly coated, then stick it in the refrigerator for a few hours/over night.
My dad barbequed the tri-tip strips on lowest heat setting for 11 minutes a side.
Ready to eat!
The whole family likes it (my brother just wants to eat and does not want to take the time for a photo).
Enjoy!
- 1 cup Soy Sauce
- 1 cup Mirin Wine (in the Asian food section)
- 1 tablespoon of sugar
- 4 to 6 cloves of garlic
- large chunk of fresh ginger, cut up
- 1 bunch of green onions, chopped
- Combine all ingredients and pour over meat
- Marinate overnight for red meat, or a few hours for chicken
Rebecca says:
Oh Yum! Come over and fix this for us?……Nevermind that, we have terrible weather………I’ll catch the next plane there and enjoy your gorgeous weather.
KP says:
That’s actually the base recipe for teriyaki sauce: soy sauce, mirin, garlic and ginger (sugar can either be a mirin substitute or you can add it to taste). Yours sounds gingery and delicious.
One tip – instead of the aji-mirin in the picture (which is corn syrup with flavoring – still tastes good, just not quite the same) you can get the authentic mirin (sweetened cooking sake) in the Asian section of some grocery stores. I’m on the east coast, so it’s a little harder to track down, but in California it should be pretty easy to find. A quick ingredients check will verify whether it’s the real thing. I happen to think it tastes better, but I’m sure your marinade comes out tasting fabulous either way.
Lindsay from Boston says:
Looks delicious!!!! Might have to make that for my own Superbowl party. And where you said about the 49er’s and Giants “We’ll see if either team, you know, makes it to the Superbowl,” it’s an absolute guarantee that one of ’em will. They have to play each other this weekend. =)
Heather says:
LOL. You can tell we’re REALLY into pro football around here!
Lindsay from Boston says:
Ha! No worries … football is pretty much the sole sport I know anything about. Just thought you and Mike might like to see a little of the head-to-head game. Sounded like a little rivalry goin’ there!
Annie @ Annie's Cooking Lab says:
That looks really good! If you’re marinating veggies, how do you usually cook them? Would you take them out of the sauce and then saute or stir fry them? I’ve never marinated veggies before, but I’d love to give it a try!
Heather says:
Yeah, saute/stir fry or stick ’em on the BBQ. It’s really yummy!
Maria says:
I normally try to avoid using sharp knives whenever possible, too. Shears are great! But you should try a garlic zoom – you will never chop garlic the same way again. http://www.amazon.com/Chefn-Rolling-Chopper-Arugula-Meringue/dp/B003KRR0K8
Heather says:
WOW! That thing is awesome!! I totally need it.
Kelly says:
How cute is Annie back there giving a thumbs up!?!
Nikki says:
Annie finally got the thumbs up! Whoooo!
Lisa says:
I don’t work for Pampered Chef but have to say-use their garlic press. LOVE IT!!!! You need to have a party to get gadgets for your weekly cooking blogs (love my shears).
Patriots all the way!!!
Kathy says:
I had some cheapo steaks in the fridge. Just cut into strips & decided to try your marinade. I’ll grill them tomorrow, provided we don’t get tornadoes!
nona says:
Mike’s got his Diet Coke, and I find it really cute that you and your twin brother are drinking what appears to be milk, like you’re frozen in time as children at the table with your parents, but your husband and child are there, too!!!
Carrisa says:
I’m currently slow cooking a pork butt roast that I let marinate in this for three hours. I can’t wait to try it.