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Terlyakl Marlnade

Terlyakl Marlnade recipe image
This versatile Terlyakl Marinade is a quick and easy way to infuse meat with deep, savory flavors. Combining the umami richness of soy sauce with the warm spice of ground ginger and garlic powder, it creates a robust base that penetrates the fibers of beef or poultry. The addition of dry cooking sherry adds a subtle complexity and brightness, balancing the saltiness of the soy and the sweetness of the sugar. Ideal for marinating steaks, ribs, or chicken thighs, this mixture helps tenderize the protein while building a flavorful crust when cooked. Simply whisk the ingredients together and let the meat sit in the fridge for a few hours or overnight for best results. It is a pantry-staple recipe that requires minimal effort but delivers restaurant-quality taste to your home-cooked meals.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 1
Calories: 59.8
Dietary: Vegan, Vegetarian
Description
This versatile Terlyakl Marinade is a quick and easy way to infuse meat with deep, savory flavors. Combining the umami richness of soy sauce with the warm spice of ground ginger and garlic powder, it creates a robust base that penetrates the fibers of beef or poultry. The addition of dry cooking sherry adds a subtle complexity and brightness, balancing the saltiness of the soy and the sweetness of the sugar. Ideal for marinating steaks, ribs, or chicken thighs, this mixture helps tenderize the protein while building a flavorful crust when cooked. Simply whisk the ingredients together and let the meat sit in the fridge for a few hours or overnight for best results. It is a pantry-staple recipe that requires minimal effort but delivers restaurant-quality taste to your home-cooked meals.
Ingredients
  • 1/2 cup Soy sauce
  • 1/2 teaspoon Garlic powder
  • 3 tablespoon Sugar
  • 1/2 teaspoon Ground ginger
  • 2 tablespoon Dry cooking sherry
Directions
  1. 1
    In a small bowl, combine the soy sauce, dry cooking sherry, sugar, garlic powder, and ground ginger.
  2. 2
    Whisk the mixture vigorously until the sugar and spices are fully dissolved and the liquid is smooth.
  3. 3
    Pour the marinade over the meat, ensuring all surfaces are evenly coated.
  4. 4
    Cover the container or bag with the meat and marinade tightly.
  5. 5
    Refrigerate for at least 2 hours, or up to 24 hours, turning the meat occasionally to ensure even absorption.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1691.2mg71%
Total Carbohydrate 12.7g5%
Dietary Fiber 0.2g1%
Sugars 11.5g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This marinade yields approximately 1/2 cup of liquid. It is best used for beef, pork, or chicken.

For a vegan version, ensure your soy sauce is brewed without animal products (most standard soy sauces are vegan).

If you do not have dry cooking sherry, you can substitute with dry white wine or a splash of rice vinegar for acidity.

Store any unused marinade in an airtight container in the refrigerator for up to 3 days. Do not reuse marinade that has touched raw meat unless it is boiled first.

Keywords: marinade, soy sauce, ginger, garlic, sherry, sugar, chinese, beef, tenderizer, savory, umami, quick, pantry, asian, flavor, seasoning, liquid, spice, blend, whisk
Read it online: https://www.chefs-mate.com/recipe/terlyakl-marlnade/