This marinade is ridiculously addictive and so quick and easy it’s unreal.
In a ziploc bag, mix:
- 1 cup brown sugar
- 3/4 cup soy sauce
- 1 tsp freshly grated ginger*
- 1 crushed clove of garlic
- 1 tbsp sesame oil
Throw your meat/veggies/fish/whatever into the ziploc and seal. Place in the fridge for at least 2 hours before cooking.
I always retain the marinade when I am barbecuing/cooking the meat. It feels like such a waste to throw away all those ingredients. So I pop the marinade in a pan and reduce it until it becomes thick and syrupy. This takes about 3 minutes at a rolling boil. Serve this as a dip or pour it back over the meat when done.
This is an especially delicious way to prepare chicken. It is also a must for any self-respecting raclette.
*Tip: Keep your ginger root in the freezer and grate it as you need it. Just remember that a big pile of grated frozen ginger is probably only a little bit when defrosted. As soon as you touch the fluffy frozen gratings, they will collapse. So eye-ball how big a piece of ginger you need to grate before actually grating it.