Prepare Beef Marinade for Teriyaki

Video Transcript

"Hi, I'm Noe for Expert Village. The first thing I'm going to do is mix the liquids together. This is my bowl for the marinade. I'm going to take 1 cup of the Kikkoman shoyu and just measure it here in liquid measure. It's the best way to do it. We're just going to put that in the bowl. Now, you can do the next bit in a number of different ways. My mom usually used a cup of water, but if you have some leftover wine, you can add to that. The full amount should be about a cup of another liquid, mostly water, you could use a little bit of wine. My mom sometimes used cooking wine. I've known others who would supplement it with whiskey. You can do it any number of ways. You just put that right there in with the shoyu. The next thing is that you need to put a cup of sugar in there. My mom always used a full cup of sugar. These days, I'm a little more inclined to use a little bit less than a full cup of sugar. It's for taste and because you just don't need that much refined sugar in our lives all together. I tend to have sort of a scant cup of sugar. About like that, not quite full to the brim, cup of sugar. Then we just put that in there. Move this out of the way. You have to get that sugar really mixed into the liquid here. You want to just keep stirring this until you can no longer feel the granules of sugar. That could take a couple of minutes. You could check the bottom of the bowl once in a while to see if you can still see the granules. I try to use a glass bowl, too. Now the next thing we want to do is add the ginger and garlic."