Japanese barbecue marinade selection Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Japanese barbecue marinade selection Also known as Wakaze baabekyu marine.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Wakaze baabekyu marine

Japanese barbecue is a delicious and very popular dish in Japan and several other countries around the world. It is known for its juicy meats and tasty marinades, which are grilled in a special barbecue called "yakiniku". In this article, we will talk about the different options of marinades used in Japanese barbecue.

One of the most popular marinades is "tar", which is a mixture of soy sauce, mirin, sachet, sugar, garlic, ginger and other spices. This marinade is perfect for thicker meat cuts such as pork and steak ribs. It gives a sweet and salty taste to the meat, as well as helping to make it softer.

Another option is the miso marinade, made from miso (fermented soybeans), sugar, mirin, sachet and garlic. This marinade is ideal for thinner meat cuts such as mignon filé and contrafilé. It gives a more intense and slightly sweetened taste to the meat.

Ginger marinade is a lighter and refreshing option, made from roasted ginger, soy sauce, sachet, mirin and garlic. It is perfect for chicken and seafood as it helps enhance the natural taste of these foods.

In addition to the traditional marinades, there are also more modern options, such as the gochujang marinade, a Korean sauce made from fermented red pepper, sugar, soy sauce and garlic. This marinade gives a spicy and slightly sweet taste to the meat, being ideal for those who like more spicy dishes.

Another option is the marinade of shoyu and honey, which combines soy sauce, honey, garlic and ginger. This marinade is ideal for pork cuts such as lobe and pork belly, as honey helps caramelize the meat, leaving it with a sweet and juicy taste.

Regardless of the marinade chosen, the Japanese barbecue is a delicious and versatile option, which can be customized according to each person’s tastes and preferences.

Origin and history of Seleção de marinada de churrasco japonês

The Japanese BBQ marinade selection dish originated in Japan and is a way of cooking meats and vegetables on a grill or heated plate. This cooking technique is known as Yakiniku and was influenced by Korean and Chinese cuisine. The tradition of barbecue in Japan began in the 19th century, when the Japanese began to try western-style grilled meats. Over time, the technique has been adapted and incorporated into Japanese cuisine, resulting in Yakiniku, which is a popular way to enjoy a meal with family or friends. Today, there are many variations of marinade used in Yakiniku, including the Japanese BBQ marinade selection, which offers a unique combination of flavors and spices typical of Japanese cuisine.

About the recipe

• Name of the plate: Japanese barbecue marinade selection
• Name of the dish in English: Japanese BBQ marinade selection
• Name of the plate in Japanese: 和風バーベキューマリネ液
• Name of the Romanian dish: Wakaze baabekyu marine

Information about preparation

• Time to prepare: 125 minutes
• Time of Cooking: 125 minutes
• Difficulty: SIMPLE
• It suits: 2 people
• Occasions: See also: Sunset

Ingredients – Ingredients

Check out the necessary and optional ingredients Japanese barbecue marinade selectionIt makes sense to improvise

• 230g of Ribeye Bife
• 300 g of pork (optional)
• 2 cups of chicken (optional)
• 3 tablespoons of soy sauce
• 2 tablespoons of Mirin wine
• 1/4 tablespoon of mascavo sugar
• 1/2 cup of honey
• 1/4 tablespoon of garlic oil
• 2 tablespoons of white salmon seeds
• 50g of fresh ginger
• 4 teeth of garlic
• 1 small onion (to decorate)
• 1/2 roasted red pepper or 1 teaspoon of dried pepper flakes
• 1 tablespoon of yuzu citrus juice
• 2 teaspoons of chicken seeds

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Japanese barbecue marinade selection. Follow the instructions below in the preparation mode or step by step.

Preparation of the Japanese Churrasco Marinade

by Yakiniku Marinada:

Cut the 230g lobe steak into thin strips of approximately 7cm long by 4cm wide and 0.5cm thick.

In the liquidifier, mix:

• 3 tablespoons of soy sauce
• 1 1/2 cup of sugar
• 1 tablespoon of garlic oil
• 50g of fresh ginger
• 4 teeth of garlic
• 1 small onion (except for the salmon seeds)

Add the seeds at the end and mix well.

Put the meat in a bowl and cover it uniformly with the marinade.

Leave for at least two hours, but ideally leave overnight in the refrigerator.

Honey and soybeans:

In a bowl, mix:

• 2 tablespoons of soy sauce
• 2 tablespoons of Mirin wine
• 2 tablespoons of cooking oil
• 2 teaspoons of melted garlic
• A bit of honey

Water 300g of pork shellfish with glaze in a bowl and cover with plastic film for at least two hours, ideally overnight, in the refrigerator.

Marinade of Yuzu and Cominho:

In a bowl, mix:

• 75 ml of soy sauce
• 25 ml of Mirin wine
• 1/4 tablespoon of mascavo sugar
• 1/2 roasted red pepper or 1 teaspoon of dried pepper flakes
• 1/2 teeth of peeled garlic
• 1 tablespoon of citrus juice
• 2 cups of seeds

Cover 2 chicken thighs with the marinade and let marine for at least two hours, or ideally overnight, in the refrigerator.

Cooking the marinated meat on the barbecue day:

Yakiniku marinated meat should be boiled for about 1 minute on each side before served with Kimchi to give a spicy Korean touch.

Tips:

• The Japanese picles are a great accompaniment to the barbecue.
• Make sure the marinade is well distributed on the meat before placing it in the refrigerator. You can also use a plastic bag to help spread the marinade more uniformly.

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