- 1/2 cup soy sauce
- 1/4 cup Bourbon
- 2 tbspns brown sugar
- 1 tbspns fresh ginger, crushed
- 1 clove garlic, crushed
- Dash of dry mustard
Pour into a shallow dish large enough to hold meat or poultry. Marinate for at least 1 hour, turning pieces at least 2 or 3 times. Drain before broiling.
Use the marinade to baste during cooking. Suggested meats for Teriyaki are: chicken, and rib-eye or other tender cuts of beef.
For Teriyaki-Hawaiian style, each guest spears marinated beef cubes on skewer, alternating with water chestnut wrapped in bacon and broils over table hibachi. Heat remaining marinade until just warm, and serve for a dipping sauce.
(Origin - "The Pacifica House Hawaii Cook Book" by Don FitzGerald, 1965)