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"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
Oscar Wilde (1854-1900), Anglo-Irish playwright, author
Salads, Sauces and Marinades

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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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