Asian Marinade for Chicken, Fish or Beef

I use this recipe on boneless/skinless chicken or turkey breast; scallops, shrimp and salmon;
and beef rib steaks and hamburgers. This recipe makes enough for two portions

American-ized version

• In a mixing bowl, combine 1/3 cup each of Kikkoman teriyaki sauce and dry white wine (for chicken or fish) or red wine (for beef).
• Add 1 tablespoon of extra virgin olive oil.
• Add one shallot, minced.
• Add 2 cloves of garlic, minced.
• Add one-half teaspoon of freshly ground black pepper.
• You can also add some dried sage and/or thyme leaves for additional flavor.
• Wisk all ingredients together until well blended.
• Place fish/meat into baking dish and pour marinade over. You can marinate as little as fifteen minutes, or overnight, refrigerated and covered.
• Grill fish/meat to desired doneness, reserving marinade.

Asian-ized version

• Omit sage and thyme.
• Add 1 teaspoon freshly grated ginger.
• Add 1/4 teaspoon (or more to taste) wasabi (Japanese horseradish) powder.

Pour reserved marinade into a small saucepan and bring to a boil, then reduce heat, constantly stirring, until the marinade has reduced by about half. You can also add 1 tsp. cornstarch to 1 tsp. water, and then add to sauce to thicken. Pour over grilled fish/meat. Works well over rice, too. You can also make additional marinade for the sauce, using the reserved marinade as a baste on the grill.

This marinade also works well on grilled onions and mushrooms, sliced about 1/2 inch thick.

Quick version

If you don't have the fresh ingredients, or are in a hurry, you can use dehydrated minced onion and garlic powder instead.

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