Teriyaki Marinade

"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."

Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)

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Teriyaki marinades are very versatile. This recipe favors the Japanese style. Makes enough to marinade 2 lb. fish, poultry or meat.

Prep Time: 2 hours Serving Size: up to 2 lb.

1/4 cup soy sauce 1/4 cup oil 1/4 cup rice wine (sake) or dry sherry	2 tablespoons sugar 2 green onions, sliced thin 2 cloves garlic, chopped
Mix all ingredients in a shallow dish. Add up to two pounds of chicken, beef or fish. Marinate covered, for two hours at room temperature or overnight in the refrigerator. Grill the meat to bring out the best flavor. Serve with rice and oriental vegetables.

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