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Originally Posted by lynclarke
My husband is half Japanese and we tend to eat alot of orintal flavored stuff and we have a rice cooker going 24/7. The basic Japanese marinade is soy sauce and mirin or sake 1:1, grated ginger (I leave my ginger root in the freezer and scape off the end with a serrated knife and put the rest back in the freezer) and chopped garlic. If you mix that up with sugar to taste- it will be teriaki-like. The Chinese basic marinade is soy sauce to sherry 2:1, with ginger and garlic. Add the soy amount of oyster sauce for a change or add hoisin sauce (again same amount as the soy) for a little different flavor. I just open the refrigerator door and pour so giving you exact amounts is a little tricky. I also marinate the meat a day before, if I have a choice. Right now I have pork loin in the frig marinaded with the chinese flavor. Good luck  lynclarke |
wow... this is great info... i know what you mean about the rice cooker... living in hawaii, rice is everywhere and everybody eats... didn't know the sauce mixing tricks tho... we're lucky with our sauces here because stuff like teriyaki and other oriental flavorings are sold everywhere and are cheap too so we don't bother with mixing our own but it's good stuff to know if you don't have such easy access... i concur with the ginger in the freezer trick too... my mom does that and it makes the ginger last for quite a while...