It does my soul good to hear what I call “yum yum” sounds as we all sit down to dinner. The “mmm mmm” and the lip smacking and the mutterings of “oh yum” are what I love to hear, and this marinade and glaze always delivers. Just this week, I even got a “Mommy, you make the best dinners” from the Kiddo, and let me tell you, with a pretty picky 4 year old, that’s a win.
The honey and brown sugar in the marinade caramelize beautifully on the meat as it cooks, and the fresh ginger brings a crisp brightness that can’t be beat. I could just eat the sauce with a spoon, but drizzled over a pork tenderloin or grilled chicken and alongside stir fried veggies works too, I guess.
Asian Marinade and Glaze
- 1/3 cup Honey
- 1/4 cup Soy Sauce
- 1/3 cup Rice Vinegar
- ½ tablespoon Sesame Oil
- 3-4 cloves Garlic, minced
- 1 tablespoon Brown Sugar
- 1 tablespoon fresh Ginger, grated or finely minced
- 1 tablespoon Cornstarch
- 1-2 Green Onions, diced
Combine all ingredients except cornstarch and green onions and whisk together. You will have a little more than 1 cup.
Use one-third cup as a marinade for your meat. Marinate at least 4 hours in the refrigerator. Cook your meat as you normally would.
For the glaze/sauce: Stir cornstarch into 1 tablespoon cold water in a small bowl. Pour reserved marinade into a small sauce pan and mix in cornstarch and water. Heat over medium high heat, stirring frequently, until glaze thickens, about 5 minutes.
Serve meat brushed or drizzled with glaze and topped with green onions.
Happiness at Home 