SOY SAUCE MARINADE RECIPE - FOOD.COM
I'm not really sure where I got this recipe. It's written in my handwriting on a 3x5 card that's stained with soy sauce. This makes a good marinade for beef or pork.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients well.
- Pour over beef or pork and marinate 8 hours or overnight.
- Grill or broil meat.
- Leftover marinade should be discarded.
Nutrition Facts : Calories 313.9, FatContent 22, SaturatedFatContent 2.8, CholesterolContent 0, SodiumContent 6441.9, CarbohydrateContent 20, FiberContent 1.1, SugarContent 13.5, ProteinContent 12.4
SOY-SAUCE-AND-HONEY-GLAZED TURKEY RECIPE - JOANNE CHANG ...
"We never had turkey on Thanksgiving," says Joanne Chang, "only duck. I love turkey with sage and butter, but I crave the flavors I grew up with." Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.Plus: F&W's Ultimate Thanksgiving Guide More Thanksgiving Turkeys
Provided by Joanne Chang
Total Time 6 hours 45 minutes
Yield 12
Number Of Ingredients 12
Steps:
- In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes. Turn the turkey and marinate breast side up for 15 minutes.
- Preheat the oven to 350°. Set a rack in a large roasting pan. In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade. Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger. Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent.
- Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting. Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking. The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.
- Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes.
- Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.
- In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened. Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.
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It is not recommend to freeze soy sauce because of the high salt content, but since it is shelf and fridge stable for such long periods of time, you really shouldn’t need to. Recipes that Use Soy Sauce. Egg Drop Soup Slow Cooker Pork Loin Honey Steak; Slow Cooker Beef and Broccoli
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Step 1. Combine salt reduced soy sauce, green shallots, honey, fresh ginger and crushed garlic clove in a bowl. Step 2. Place 24 cooked cocktail prawns into a small bowl or on an Asian spoon. Spoon 1 tbs dressing over each. Step 3. Sprinkle with toasted sesame seeds and extra shallots.
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From bbc.co.uk
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