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04/16/08 |
            
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Asian Marinade, Tea Flavour Yields approx. 1 1/2 c.
1/2 c. usukuchi soy sauce 3/4 c. mirin 1/4 c. unseasoned rice wine vinegar 1 t. sesame oil 1 1/2 t. white miso 1 ea. bag of hoji-cha tea 1 t. Japanese mustard powder pinch shichimi togarashi
Combine all ingredients in a large bowl and whisk until all chunks of miso and mustard are dissolved. Refrigerate overnight. (Hell, you could probably leave it out on the counter if you felt like it; nothing perishable here.) When the time comes, marinate your desired items for as long as you wish and cook them as you see fit.
Note from GG: Me 'n' Burke rocked a barbecue once, and I felt kind of obligated to come up with something, and here it is. Being that it was summer, I began to think about mugi-cha, the roasted barley tea served on ice in Japan, and somehow thought about designing a marinade that incorporated tea. However, most mugi-cha packets are filled with really large chunks of stuff, and it looked rather unsightly. That's why I went with hoji-cha instead, which is a roasted green tea. The flavours are fairly similar, with the hoji being a bit more bitter, plus hoji-cha comes in tea bags, since it's supposed to be served hot. In case you didn't already know this, tea bags are filled with "tea dust" which is the leavin's from sifting the tea leaves into their various categories. Dust = small particles = prettier marinade. Nothing else much to note here. If you can't find or don't like rice wine vinegar, a white wine vinegar would suffice or a champagne vinegar would be awesome.
This site was last updated 12/20/06 |
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