---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bbq, Japanese, Sauces, Marinades, Jw
       Yield: 2 cups
       1 c  Soy Sauce
       1 c  Water
       2 tb Vinegar
       2 tb Brown Sugar
       1 ts Dry Mustard
     1/2 ts Powdered Ginger
     1/2 ts Garlic Powder
       1 ts Hot Pepper Sauce, opt'l
       2 tb Corn Starch
   Whisk together all the ingredients except the corn
   starch. Marinade the meat long enough to flavor and
   tenderize- 1 hr for young chicken breasts or fish,
   overnight for round steak and up to 5 days for some
   game cuts.
   BBQ and baste with the marinade. Make a slurry of the
   starch and a little water and whisk into the marinade.
   Bring to a boil, stirring as the sauce thickens. Serve
   with the BBQ'd meat.
   Real garlic and ginger only improves this dish. The
   amount of pepper sauce can be varied from mild to
   fiery. You can substitute wine, sherry, orange or
   pineapple juice for some or all of the water to vary
   the flavor. Pineapple juice has an enzyme that
   provides additional tenderizing power to the vinegar
   and mustard.