Ginger-Sake Marinade

By Shizuo Tsuji

Total Time
10 minutes
Rating
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Featured in: A Japanese Gastronome and His Secrets

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Ingredients

  • 1knob fresh ginger
  • 6tablespoons sake
  • 3tablespoons light soy sauce
  • 2tablespoons very finely chopped green onions
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

79 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 769 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make ginger juice by grating the ginger and squeezing the gratings in a cloth to extract the juice. There should be about one tablespoon.

  2. Step 2

    Mix ginger juice and all other ingredients in a bowl.

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Comments

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COE

A knob? I need a bit more direction. In my world that could be half a pinky or a whole thumb.

Andie Palmer

To make ginger juice with far less mess, first use a spoon edge to scrape off the peel, then put the knob of ginger in your garlic press. Get a prep bowl underneath, and squeeze away! Turn, squeeze some more. Hey presto, perfect and no ginger-y, messy cloth or cramped fingers.

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