Ingredients and Weight:
- Soy sauce: 1/4 cup (60ml)
- Brown sugar: 1/4 cup (50g)
- Rice vinegar: 1/4 cup (60ml)
- Ginger, grated: 1 tablespoon (15g)
- Garlic, minced: 1 teaspoon (5g)
- Green onions, chopped: 1/4 cup (15g)
- Sesame oil: 1 tablespoon (15ml)
- Black pepper, ground: to taste
Preparation Time:
10 minutes
Cooking Time:
Varies depending on the cooking method
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, ginger, garlic, green onions, sesame oil, and black pepper.
- Place your preferred protein (chicken, salmon, steak, etc.) in the marinade and refrigerate for at least 30 minutes, or up to overnight.
- Remove the protein from the marinade and cook using your desired method (grilling, roasting, etc.).
Nutritional Information:
Per 1/4 cup (2 tbsp) of marinade:
- Calories: 50
- Fat: 1g
- Sodium: 500mg
- Sugar: 12g
- Carbohydrates: 10g
Dish Characteristics:
- Savory and slightly sweet
- Umami-rich from the soy sauce
- Refreshing acidity from the rice vinegar
- Aromatic from the ginger and green onions
User Comments:
- "This marinade is so easy to make and adds so much flavor to grilled chicken. My family loved it!"
- "I used this marinade on salmon and it was absolutely delicious. The Asian flavors were perfect."
- "I've used this marinade on steak, chicken, and tofu, and it always turns out great. It's a staple in my recipe box."
Special Precautions and Tips:
- If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
- Marinate the protein for at least 30 minutes to allow the flavors to penetrate. However, do not marinate for longer than 24 hours, as the acidity of the marinade can start to break down the protein.
- If you want a thicker marinade, you can add 1-2 tablespoons of cornstarch.
- Reserve some of the marinade before grilling to use as a basting sauce.
