Squid With Ginger Soy Sauce Marinade Recipes

SQUID WITH GINGER-SOY SAUCE MARINADE

Steps:

• Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once.
• Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately.

ASIAN GINGER GRILL MARINADE

Steps:

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

SESAME GINGER SAUCE

Steps:

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

SOY SAUCE-MARINATED SHORT RIBS WITH GINGER

Steps:

• Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
• Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
• Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
• Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
• Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.

SWEET SOY AND GINGER FISH

Steps:

• Combine honey, soy, ginger and oil in a saucepan over medium heat.
• Cook, stirring, until marinade comes to the boil.
• Set aside to cool. Pour marinade into a ceramic dish.
• Add fish to cooled marinade. Turn to coat.
• Cover. Refrigerate for 30 minutes.
• Preheat a chargrill or barbecue on medium heat.
• Remove fish from marinade, reserving marinade.
• Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking.
• Place onto plates.
• Serve with Asian salad greens.

GINGER SQUID JAPANESE STYLE (IKA SHOGA YAKI)

Steps:

• Combine ginger, soy sauce and mirin in a large bowl.
• Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for about 15 minutes.
• After 15 minutes, heat wok or skillet (pan) at high heat, then add oil.
• Remove squid from bowl (make sure any juices/marinate are left in the bowl). Reserve any marinate. Add squid into the hot pan.
• Stir-fry squid quickly in the pan and cook until it changes colour (about 7 minutes). Work quickly as overcooked squid will become rubbery so don't over cook.
• Pour marinate into the pan and stir quickly. (Marinated meat burns easily so it's important to work quickly).
• Serve with steam rice and green vegetables.
• Enjoy.