JAPANESE STUFF: Marinade for meat
My mother in Japan used 3 things to marinate meat: garlic, ginger, and soy sauce.
They will be deep-fried afterwards, usually.
This recipe is usually used for chicken, but also fabulous when making "sweet and sour pork" or "deep fried whale".
whatever meat: pork, chicken, whale, etc, ca 1 kg
1 -2 garlic cloves
1 piece ginger
ca 1/2 cup soy sauce
1) Press garlic
2) Grate ginger
3) Chop meat into a bite size
4) Mix garlic, ginger, soy sauce and meat in plastic bag (using surgical glove is a great idea!)
5) Seal the bag (the less air, the better) and keep them in fridge at least half an hour.
For deep-frying, we often use 50% flour and 50% potato flour (to make it crispy.)
Mix flour and potato flour in a large bowl.
Dust the meat into flour mixture, and deep-fry the meat!
Example: Sweet and sour pork