Teriyaki Marinade

"Let the stoics say what they please, we do not eat for the good of living, but because the meat is savory and the appetite is keen."

Ralph Waldo Emerson (1803-82) U.S. essayist, poet, philosopher.

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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 vegetable 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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