JAPANESE STUFF: Marinade for meat

September 20, 2016


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



Share on Facebook
Share on Twitter
Please reload