Lara Hata
Total Time
2 Hours 30 Mins
Yield
Makes 6 to 8 servings

Michael Toyoshima traces his family teriyaki marinade to the time when his grandmother worked on Kauai in the sugarcane and pineapple fields. Now he and his children use the marinade on chicken, pork, and beef. For the most flavor, marinate the tri-tip overnight.

How to Make It

Step 1

Stand a gallon-size zip-lock plastic bag in a bowl. Pour in soy sauce, sugar, onion, sake, mirin, garlic, ginger, pepper, and mustard. Hold bag closed and shake until sugar is dissolved. Add beef; seal bag. Chill at least two hours or up to 1 day, turning occasionally.

Step 2

Lay tri-tip on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill (discard marinade). Cook, turning every 5 minutes, until rare in center of thickest part (cut to test; 125° to 130° on a thermometer), about 25 minutes, or until as done as you like.

Step 3

Transfer tri-tip to a cutting board. Let rest about 5 minutes, then cut across the grain into thin, slanting slices.

Ratings & Reviews

audrasue's Review

cheftastic
February 13, 2012
N/A

NKK882's Review

NKK882
July 26, 2011
This turned out perfect!! Full of flavor, the meat was tender as it was super easy...Thank you for the wonderful recipe!!!

cheftastic's Review

tfsushi
December 31, 2008
Wow, I tried this recipe for thanksgiving and everyone loved it. It is so delicious, don't miss out on trying this recipe. I also tried it with thin sliced chicken breast on the grill. It is my new favorite recipe. Try it and you'll see how wonderful this marinade is. Thank you Toyoshima family for sharing this "oishi" recipe.

tfsushi's Review

audrasue
November 11, 2008
Hello, Please note that this recipe can be used for chicken (1 full day marinade), pork (2 full days) and the tri-tip (3 FULL days), marinated in the refrigerator. Please do NOT substitute the mirin, most large markets have this sweet, rice wine for cooking. Thank you all for your kind comments. mike toyoshima, toyoshimafamilysushi@gmail.com