This marinade has been passed from generation to generation. The marinade is used in spareribs, chicken, steaks, and beef short ribs. One of the ingredients is Kikkoman soy sauce so I must stress that Kikkoman is essential because if any other soy sauce is used, it won't taste as good. Here's the recipe and if you have a large batch of meat, you can multiply the ingredients.
1 cup of Kikkoman soy sauce
1 cup of apple cider vinegar
1 onion thinly sliced
8 garlic cloves minced
1 tsp of black pepper
A 1 inch piece of ginger peeled and sliced
Combine all ingredients in a large bowl or freezer bag and cover the meat in the marinade and marinate overnight for the best results. The next day, bring the marinated meat to room temperature before barbecuing. I attached a photo of the spareribs and chicken I've barbecued for a party. Let me know what you think!
by Sacramento_Native86
10 Comments
That looks really good!
Pardon my ignorant North American ass, but where is “Guamanian” from?
I work with a guy from Guam and he does this exact marinade for our bbq potlucks at work. Authentic.
Looks fantastic!
Looks great, will definitely give this a try. Thanks for posting the recipe!
I’m 100% trying this. Thanks for the share.
Nice combo
Regular kikkoman or does the low sodium version work as well?
Where’s the finadine? Get in my belly!
Trying it the weekend
Are these proportions per one pound of meat as a starting point for scaling up? My wife was born in Guam and we love finadine, which I saw on your other post, and would love to make her this marinade for next meal prep!