Teriyaki Marinade


  • ½ cup Soy Sauce
  • ½ cup Brown Sugar
  • ½ cup Granulated Sugar
  • 1 slice fresh Ginger (not Mary-Ann—even though she was way hotter--or use the equivalent amount of the powdered stuff like the rest of us)
  • 2 cloves Garlic (minced—or use the equivalent amount of the powdered stuff if you don’t have any fresh)
  • ½ cup Water
  • Fresh Ground Pepper to taste
  • Optional--A bit of Whiskey to tenderize the meat that you will be soaking in the marinade (and to tenderize yourself while you are grilling the meat that was soaked in the marinade)
  • Optional--½ handful of chopped Green Onion (I like to use them)

Dump everything into a large container that can be covered. Mix until the sugar is pretty much dissolved.

Put what ever meat you want into the marinade (make sure the meat is covered), then put it in the fridge. Soaking times will vary, depending on the meat used. With big prawns, go a couple of hours; with chicken, go 6 hours or so; with steak, go overnight.

I usually buy 3 or 4 pounds of flank steak, cut it into 1/8 inch thick strips, then marinade it overnight (you will want to double the marinade recipe if using more than 2 pounds of steak). On the day of the festivities, skewer the strips onto bamboo sticks that have soaked in water for a while (it reduces their tendencies to burn), then cook them on the grill. It can be a bit time-consuming to skewer the steak, but you will have a lot of company standing around the grill saying nice things to you, getting you more drinks, and generally sucking up, because these things are extremely pleasing to the taste buds when they are hot off the grill.