Nihongo no testo
Today is my Japanese final, cooking nihongo no tabemono. Yippee! I'm the leader of the teriyaki group. Last night, I made the merinade (fermented bean paste and all!) so that the chicken would have a chance to merinade before we cook it for the class tonight. Another girl, is supposed to bring tofu teriyaki and one of the guys volunteered to bring beef. We'll see who actually pulls through....
Here's my teriyaki merinade recipe:
1/4 cup ketchup
1/4 hoisen sauce (fermented bean paste)
2Tbsp. soy sauce
2Tbsp. rice vinegar
2tsp. fresh minced garlic
1tsp. ground ginger
2tsp. dark sesame oil
Mix ingredients. Merinade chicken over night. Grill. Enjoy!
Here's my teriyaki merinade recipe:
1/4 cup ketchup
1/4 hoisen sauce (fermented bean paste)
2Tbsp. soy sauce
2Tbsp. rice vinegar
2tsp. fresh minced garlic
1tsp. ground ginger
2tsp. dark sesame oil
Mix ingredients. Merinade chicken over night. Grill. Enjoy!
posted by Emily at 8:13 AM
3 Comments:
What's considered a truely traditional recepie?
Traditional recipes include sake, sugar, rice vinegar, and sometimes ginger. However, sake is not allowed on campus....
You could have used virgin sake, however that wouldn't taste right thanks to the weird chemicals in it.
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