When an uncontrollable craving for Asian food strikes, turn to this marinade, which *bonus* is compatible with your healthy dinner habits. We love it on fish, chicken, vegetables, tofu, and rice. Unfortunately, it’s not as simple as a dash of salt and a splash of orange juice. However, when you carefully balance all the necessary elements, this marinade works not only to infuse your dish with flavor, but it also reduces nicely into a sauce to add on top for a little extra flavor.
(Makes ~1 cup marinade)
- 1 Tablespoon seasoned rice vinegar
- 3 Tablespoons mirin
- 1/4 cup soy sauce
- 2 Tablespoons light sweet miso
- 1/4 cup plus 2 Tablespoons sesame oil
- ½ inch piece of fresh ginger, grated
- 3 cloves of garlic, minced
1. Add everything to a bowl and mix it up. Then, add whatever meat, tofu, or vegetable that you want to marinate and let it soak up the flavor for 4 hours.
2. Remove meat, tofu, or veggies from marinade and stir-fry until cooked through. Meanwhile, in a separate pot, add leftover marinade with a teaspoon of cornstarch. Whisk constantly and let the marinade simmer for several minutes until it begins to thicken. You may have to add extra cornstarch as needed. You can also substitute with arrowroot or tapioca starch. When your dish is about 1 minute 30 seconds away from being done, add your thickened sauce to the pan and let your flavors meld together.
Note: You can also use this marinade for dipping egg rolls or drizzling over a steaming bowl of rice. It’s also great to make in double batches. It keeps refrigerated for a week or two.
Do you have any awesome Asian food hacks we should know about? Tweet us @BritandCo!
(Recipe and photo via Jessi Devenyns / Brit + Co)