Jul 28, 2010
One of my all-time favorites. I use this mainly as a quick and delicious marinade for beef steak, but it’s also great with pork chops or chicken, as well as rich, meaty fish like salmon, halibut, tuna, and swordfish. I’ve provided precise measurements of the ingredients, but it’s really meant to be a marinade that you just throw together. A few glugs of soy sauce, a small glug of sesame oil, as much garlic and ginger as you like, and so on. Once you try this, it will become a standard in your kitchen.
Makes about 11/2 cups | 375 mL, enough for 4 to 6 steaks
1 cup | 250 mL dark soy sauce
1 tsp | 5 mL toasted sesame oil
2 cloves garlic, finely minced
1 Tbsp | 15 mL finely chopped or grated fresh ginger
freshly ground black pepper
1 Tbsp | 15 mL lemon juice or 1/4 cup | 50 mL mirin
(Japanese sweet rice wine)
1 Tbsp | 15 mL tapioca starch (cornstarch will also do)
Mix together the soy sauce, sesame oil, garlic, ginger, black pepper, lemon juice or mirin, and tapioca starch in a nonreactive baking dish. Add the meat or fish, turn it to coat it, and marinate it for 10 minutes to 1⁄2 hour, turning it once or twice. Don’t marinate it overnight, as this is fairly salty.