(My "quickness" rating takes into
account the 24hrs of marinating; of
course, it cooks very quickly.)
I think the lemon juice nicely
counteracts what I consider the too
sweet nature of most teriyaki sauces. I
admit to using just a tad more garlic,
but that is s.o.p. in my house. I think
the flavors blend so well that they
belie the simplicity of the marinade.
Served over a bed of brown rice (cooked
in chicken broth) and accompanied by a
romaine/watercress salad dressed with a
simple vinaigrette, this makes a
delightful summer supper.
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