Kyoto Sauce Marinade


Kyoto Sauce Marinade


  • 1/3 cup soy sauce
  • 1/4 cup orange juice or juice concentrate
  • 2 tbsp vegetable oil
  • 2 tbsp tomato juice
  • 1 tsp lemon juice
  • 1/2 tsp hot mustard
  • 1/4 cup green onion w/top sliced
  • 1 clove garlic, minced
  • 1 tbsp minced fresh ginger root
  • 4-8 ounces salmon, tuna or mahi steaks


Combine all ingredients except seafood steaks; pour mixture over steaks in shallow container. Refrigerate, covered, 30 to 60 minutes. Drain fish steaks, reserve marinade. Grill steaks until fish is tender and flakes with a fork. Brush steaks generously with marinade several times during cooking. Serves 4.

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