The Best Grilled Meat Marinade

Every Saturday between 11 a.m. to 12 noon, the supermarket we go to sets up several tasting stations. There would usually be a station near the meats featuring a yakiniku (grilled meat) sauce. The ingredient list does not match the price (Really? This much for mostly soy sauce?) and often includes MSG. Then I chanced upon a priceless recipe on Cookpad which yields a really lovely sauce. That recipe included MSG. I don't know why the author felt the need for it -- the sauce was perfect without it. I keep a bottle of this in the fridge and just add a new batch with the strained old sauce.

300 ml soy sauce

100 ml sake
100 ml mirin
5 T sugar
2 T honey
¼ apple or pear, sliced in half lengthwise
8 cloves of garlic, crushed
4 knobs of ginger, sliced

Put everything in a clean jar and mix well. Screw the lid on loosely. Leave in room temperature for about 10 days to age. Mix with a spoon from time to time. After 10 days, refrigerate. The sauce tastes better with time. You can mix a new batch of sauce with strained old sauce. 

No comments: