Name: Soy Sauce and Ginger Marinade
Total time: 10 min
Ingredients: 1/4 cup soy sauce or tamari; 2 tablespoons toasted sesame oil; 2 tablespoons rice vinegar; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1 scallion , sliced thin (about 2 tablespoons); Ground black pepper

Why This Recipe Works

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.

Before You Begin

To vary or enhance the flavor of this marinade, add any one of the following: 1 teaspoon wasabi or to taste; 1 tablespoon minced citrus zest; 1 teaspoon toasted and ground Sichuan peppercorns; 1 teaspoon dry mustard; or 1 teaspoon five-spice powder.

Instructions

Whisk ingredients (with additions in headnote, if desired) together in a small bowl. Place meat, poultry, fish, or vegetables in zipper-lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute marinade, (see related How to Guide for amounts and timing).

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Appears In

Magazine

July / August 1993

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