Instructions: Well, this may be the "Grandmother" of all soy marinades, being Teriyaki, which is Japanese, but still quite Kosher:

For a 1.5 lb meat (flank steak, chicken breasts, whatever)

Combine ingredients and add to meat. Pierce the meat with a fork "some"

(like poke it so the stuff can get in), turn it in the marinade, and let it sit for a hour or so (at room temperature), or put it in the refridgerator overnight. Turn it a few times during the marinating. Grill, Broil, or Pan Fry "until done". Some like the marinade, heated in a pan to boiling, over rice (not in this house, though).

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