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Soy Jin+Ja Marinade


This is a Jin+Ja version of a Japanese teriyaki marinade, which is good on flank steak, skirt steak, chicken, pork and firm-fleshed fish. Steak, chops and chicken 3 hours - 2 days (the longer the better to let the flavor soak in, but two days max!)  Marinate fish fillets for 1 to 2 hours.
  • 1/2 cup Jin+Ja
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 1/3 cup vegetable oil
  • 2 garlic cloves, minced


In a small bowl, whisk together the Jin+Ja, soy sauce, sherry, vegetable oil and garlic. If possible, let stand at room temperature for about 1 hour before using to allow the flavors to blend.

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