Ginger And Sesame Marinade Recipes

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

Steps:

• Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

Steps:

• The marinade- Put the ginger in a fine sieve, or a sieve lined with muslin, and press the juice into a bowl.
• You need to extract 7 tbs ginger juice - add a little water to the ginger pulp and squeeze again if necessary. Add the remaining ingredients, except the sugar, and stir to mix.
• Put the meat or seafood in a non-metallic shallow dish and rub the marinade all over. For meat, cover and leave in the fridge for at least 4 hours or overnight. Fish and shrimp only need marinating for up to 30 minutes in the refrigerator.
• Remember to give the marinated food at least 20 minutes to return to room temperature before cooking.
• To cook- While cooking the food, season and baste it with the marinade. Before brushing the final few strokes on, add the sugar and stir to dissolve; this helps glaze the food, but if the sugar is added too soon, it will burn and stick.

Steps:

• For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.

Steps:

• In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
• Sauce can be used right away or refrigerated in an airtight container up to 3 days.

Steps:

• Whisk together ingredients for marinade and pour into a zip lock bag.
• Salt and pepper both sides of steak, to taste.
• Add the steak to bag and marinate in the fridge for 20 minutes to 1 hour.
• Preheat broiler.
• (I like to bring the steak to room temperature before I cook it).
• Remove steak from bag into a shallow baking dish along with extra marinade.
• Cook steak under broiler until done to your liking (about 5 minutes per side for medium rare, 7-8 minutes for closer to medium).
• Let steak rest under foil about 5 minutes before serving.