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Post by AJfan on Oct 6, 2012 22:38:23 GMT -10
So what's the secret all you BBQ experts. Ive got the basic shoyu, brown sugar, garlic, ginger, and sesame oil in my marinating recipe. But how do you guys soak your grilling meats?
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Post by Crusaders on Oct 6, 2012 22:43:06 GMT -10
This one's good for chicken:
1 part shoyu 1 part sugar 1 part ketchup
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Post by AJfan on Oct 6, 2012 22:51:14 GMT -10
This one's good for chicken: 1 part shoyu 1 part sugar 1 part ketchup Ketchup? Only good on chicken or is it good for beef too?
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Post by Crusaders on Oct 6, 2012 22:55:24 GMT -10
You can use on beef too, but I'd say that it's better on chicken.
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Post by bearblitz on Oct 6, 2012 23:25:00 GMT -10
I no kine fine any ono Teri sauce anywhere. They don't make um like they used to.
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cocopop
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Post by cocopop on Oct 6, 2012 23:57:03 GMT -10
lol...I neva measure, so it's hard to say...
I generally split my Teri into two general headings, i.e., with and without garlic. IMO, with garlic is more Chinese style teri--without the garlic is more Japanesey...
I use:
Shoyu Mirin Sugar (granulated) Sake (not too much, just a coupla tablespoons) Fresh grated Ginger Star Anise (that's the secret ingredament)
Variation 1:
Omit the Mirin (a mistake IMO) and use more sugar
Variation 2:
Use Brown Sugar
Variation 3:
Substitute Honey for some (not all) of the sugar...(now you're getting into the realm of Korean flavors...)
Variation 4:
Add crushed Garlic
Variation 5:
Add a teaspoon or so of Sesame Oil
Teri is a pretty flexible marinade. Your basic Shoyu/Mirin/Sugar/Sake/Ginger mix can be augmented any way you want in many different proportions to change the flavor... I didn't give much in the way of measurements because I always pretty much eyeball/taste test. I encourage you to do the same, you'll find a "mix" that suits your taste buds...
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war808
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Post by war808 on Oct 8, 2012 13:35:34 GMT -10
3/4 C Aloha Shoyu 1/4 C Yamasa Shoyu 3/4 C white sugar 1/3 C mirin 1/3 C sherry 1 T grated ginger 4 cloves garlic
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Post by koreankanak on Oct 8, 2012 13:46:09 GMT -10
Walk into Times and buy one bottle of Yoshida Sauce....lazy buggah das why.
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Post by AJfan on Oct 8, 2012 14:16:26 GMT -10
3/4 C Aloha Shoyu 1/4 C Yamasa Shoyu 3/4 C white sugar 1/3 C mirin 1/3 C sherry 1 T grated ginger 4 cloves garlic Yamasa and Aloha? I'll try that. Thanks everyone for the input. Always good to get the different variations that everyone likes.
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casper
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Post by casper on Oct 8, 2012 19:29:28 GMT -10
Walk into Times and buy one bottle of Yoshida Sauce....lazy buggah das why. Eh, das my recipe.
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Post by Crusaders on Oct 8, 2012 19:34:28 GMT -10
Walk into Times and buy one bottle of Yoshida Sauce....lazy buggah das why. Eh, das my recipe. Yoshidas is not bad at all! You can even put that stuff on pork and fish and still get delicious results!
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cocopop
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Post by cocopop on Oct 8, 2012 20:34:34 GMT -10
3/4 C Aloha Shoyu 1/4 C Yamasa Shoyu 3/4 C white sugar 1/3 C mirin 1/3 C sherry 1 T grated ginger 4 cloves garlic lolol...just use 1 Cup Kikkoman already!!! ;D
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Post by koreankanak on Oct 9, 2012 5:32:36 GMT -10
Eh, das my recipe. Yoshidas is not bad at all! You can even put that stuff on pork and fish and still get delicious results! My wife uses that to saute her hot dogs and sometimes for her spam musubis.
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casper
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Post by casper on Oct 9, 2012 8:01:59 GMT -10
I use Yoshida's for spam musubi.
Hotdogs I use shoyu and sugar.
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Post by koreankanak on Oct 9, 2012 9:37:50 GMT -10
I use Yoshida's for spam musubi. Hotdogs I use shoyu and sugar. Now das ONO
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elchibo
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Donkkatonk
Boooooooooise Staaaaaaaaaaate!
Posts: 70
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Post by elchibo on Oct 9, 2012 23:06:44 GMT -10
I use Yoshida's for spam musubi. Hotdogs I use shoyu and sugar. Now das ONO +1
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Post by goboroot on Oct 11, 2012 10:47:14 GMT -10
I use Yoshida's for spam musubi. Hotdogs I use shoyu and sugar. for a korean touch, add some sesame seed oil.
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Post by koreankanak on Oct 11, 2012 11:12:07 GMT -10
I use Yoshida's for spam musubi. Hotdogs I use shoyu and sugar. for a korean touch, add some sesame seed oil. My wife does the same thing now and then. ONO
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Post by bulldogs5 on Oct 12, 2012 18:18:31 GMT -10
When I make teri burgers, I use shoyu, sugar, water, ginger and mirin...
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Post by koreankanak on Oct 12, 2012 20:58:02 GMT -10
Haven't had a good BBQ Burger since the olden days @ W&M
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