Asian Marinade

Published July 1, 1993.

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… read more

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.

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Makes 1/2 cup

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 Szechwan peppercorns; 1 teaspoon dry mustard; or 1 teaspoon five-spice powder.

Ingredients

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