This is a universal marinade used in Japanese cooking. Used fresh it’s great for marinating meats or fish and when cooked down, it makes a fabulous teriyaki sauce for grilled things (yaki-mono). I use this all the time and yet until today I never actually measured anything out. I tried to keep the proportions equal to make it easier to remember, it’s basically equal parts soy sauce, mirin and sake then half a part sugar and some garlic and ginger.
Depending on what you’re using it for (and your tastes) you can vary the proportions and of course I encourage you to experiment with different ingredients. Sometimes I’ll put some grated apple or honey for sweetness, other times I’ll use chilli powder or sauce to give it a bit more kick. You could also put other stuff like scallions, sesame seeds or sesame seed oil to take it in another direction.
📖 Recipe
Equipment
Units
Ingredients
- 1 tablespoon evaporated cane sugar
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 clove garlic crushed
- 1 teaspoon ginger grated
Instructions
- Whisk the 1 tablespoon evaporated cane sugar , 2 tablespoons soy sauce , 2 tablespoons mirin , 2 tablespoons sake , 1 clove garlic , and 1 teaspoon ginger together and use to brush on vegetables, meats, or fish.
Japanese Marinade
Equipment
- 1 Medium Glass Bowl
- 1 Spoonula
- 1 pastry brush
Ingredients
- 1 tablespoon evaporated cane sugar
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 clove garlic crushed
- 1 teaspoon ginger grated
Instructions
- Whisk the 1 tablespoon evaporated cane sugar , 2 tablespoons soy sauce , 2 tablespoons mirin , 2 tablespoons sake , 1 clove garlic , and 1 teaspoon ginger together and use to brush on vegetables, meats, or fish. 1 tablespoon evaporated cane sugar, 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 clove garlic, 1 teaspoon ginger
