Soy & ginger

Soja och ingefära

Salty and sweet, for pork, salmon and chicken

You need
  • 120 ml soy sauce
  • 2 msk honey
  • 1 msk rice vinegar
  • 1 msk sesame oil
  • 2 msk fresh ginger, grated
  • 3 garlic cloves, grated
  • 2 spring onions, finely sliced

The soy is the salt, so add none. It works the way a brine does, which is why this one can sit longer than a marinade built on lemon.

Pork and chicken take four to twelve hours. Salmon wants under an hour: the salt starts to cure it, and the flesh firms up like gravlax.

The honey burns. Pat the meat dry, keep the heat moderate and turn it often. For a glaze, bring what is left to a rolling boil before it goes anywhere near the cooked meat.

Marinate in the fridge at 4 °C or below, never on the counter. A marinade raw meat has sat in is never served as a sauce unless you bring it to a rolling boil first.Livsmedelsverket