Teriyaki Marinade

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Yield: 2 1/2 cups, enough marinade for about three pounds of meat.

1 cup soy sauce
1/2 cup sugar
1/4 of a green onion
3 cloves of peeled garlic
2 sprigs of cilantro
1″ x 1″ piece of fresh ginger, peeled and cut into three pieces

Method:

Add all of the ingredients to a blender pitcher and puree until smooth.

Put three pounds of your favorite protein in a container or a resealable plastic bag.

Pour the marinade over the meat and mix everything together well.  If you are marinating this for several days, remix the meat and marinade together once a day.

Let the meat marinate for at least overnight and up to three days.  I’ve seen some restaurants marinate their meat for at least three days before they serve it.  

Try out these different cuts of meat for you teriyaki.
Beef short ribs, cut 1/2″ thick
Pork shoulder cut into 1/4″ thick slices
Boneless, skinless chicken thighs butterflied to 1/2″ thickness

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PORK SHOULDER
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BUTTERFLIED PORK SHOULDER
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BEEF SHORT RIBS

TIME TO COOK IT UP!!!
If you’re able to cook this over a hot wood fire then I would do it.  If not, use a charcoal or propane grill on high heat.  You can even use a grill pan on the stove but the house is going to get smoky.  Make sure your grill is hot and clean before you lay the meat on.  When you put the meat on there should be a loud sizzle and a little smoke.  If you don’t get that your grill probably isn’t hot enough.  Cook for about five minutes on each side.  When you flip the meat it should be well-seared with some char on it.   Do the same for about five minutes on the other side.  Take it off and enjoy your work!
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YUUUUMMMM.

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