{"id":60351,"date":"2026-05-01T22:16:10","date_gmt":"2026-05-02T02:16:10","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&p=60351"},"modified":"2026-08-27T22:31:15","modified_gmt":"2026-08-28T02:31:15","slug":"japanese-sake-marinade","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/japanese-sake-marinade\/","title":{"rendered":"Japanese marinade with sake"},"content":{"rendered":"

\ud83c\udf8c The marinade I pulled out of my beef skewers<\/strong><\/h3>\n

I built this one for my Japanese-style beef skewers<\/a>, and it worked so well on its own that leaving it buried inside another recipe started to feel like a waste. Dark brown sugar, reduced sodium soy sauce, sake, freshly grated ginger, garlic, toasted sesame oil and seeds, green onion, the juice of one lime. Sweet, salty and deeply savory at the same time. My reference point is izakaya cooking, those small Japanese bars where nothing shows up in a large portion and everything shows up loud.<\/p>\n

\ud83e\udd69 What you actually put it on<\/strong><\/h3>\n

This is the question people ask first, so here it is up front. Beef takes 1 to 2 hours. Boneless chicken, the same. Salmon stops at about 30 minutes, because the lime juice starts cooking it if you walk away. Firm tofu is happy for 2 to 4 hours and honestly comes out better than the meat does. Shrimp, 15 to 30 minutes and not a minute more.<\/p>\n

Past raw marinating, it glazes chicken thighs and ribs on the grill, it goes straight into a bowl as a dipping sauce for gyoza and tempura, and it turns hard-boiled eggs into something very close to a ramen egg if you leave them in overnight.<\/p>\n

\ud83e\udd62 Split it in two before anything raw touches it<\/strong><\/h3>\n

Half of the batch marinates the protein and gets thrown out afterward. The other half never meets raw meat and stays in a Mason jar for brushing during cooking and pouring at the table. Same marinade, three jobs, no cross-contamination. I do this with every single marinade I make and I am not flexible about it. The recipe makes about 1 \u00be cups (415 ml), enough for 2 lb (900 g) of protein, and it keeps 5 to 7 days in the fridge. It is better on day two than on day one.<\/p>\n","protected":false},"excerpt":{"rendered":"

Japanese sake marinade with soy sauce, ginger, toasted sesame and lime. Versatile \u2014 beef, chicken, salmon, shrimp, dumplings, ramen.<\/p>\n","protected":false},"featured_media":60349,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"japanese marinade","_yoast_wpseo_title":"Japanese marinade recipe for chicken, steak and salmon","_yoast_wpseo_metadesc":"A Japanese marinade of soy sauce, sake, ginger and toasted sesame, whisked in 5 minutes. Great on chicken, steak, salmon, shrimp or tofu.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Japanese marinade with sake","_yoast_wpseo_opengraph-description":"A Japanese marinade of soy sauce, sake, ginger and toasted sesame, whisked in 5 minutes. 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