Couldn't find a previous Thread for this so here it goes.
After being let down by the store bought marinades and prepackaged mixes, I've realized that most Japanese and Asian cooking begins with a very few
simple ingredients: Soy Sauce, Sake, Sugar, Garlic, Ginger, Bonito, & Miso
Broken down as followed:
soy sauce (have to use the brewed type - ie Kikoman style)
sake (use the cheap American made brand of Gekkeikan Sake - no export preservatives added)
natural sugar (regular sugar works just as good, you can even use honey if that is your thing)
garlic (always use whole garlic cloves vs powdered...unless you are crockpot cooking, then use the powered stuff)
ginger root (this comes in many forms - pickled, grated and squeezed, sliced, whole)
bonito fish (the Dashi soup stock you buy at your local asianmart has MSG in it if you don't like MSG - otherwise make a stock using bonito flakes)
miso (any variety will work)
Acid components - vinegar, lime, lemon
Cream - coconut milk, cow's milk
Daikon radish (Rutabaga potato works as a so-so sub if you can't get Daikon in your area)
Any hard cheese
These are your basics for good homemade asian cooking.
My Teriyaki marinade recipe:
1 cup of soy sauce (This is 2 parts if you need a bigger quantity)
1/2 cup of sake - or 1 cup of sake with an additional 1.5 tbsp sugar (the half cup of sake is 1 part, if using the alt method it is 1 part sake and 1
1/2 cup mirin (sweetened cooking sake - can be found at your local store, if not, see above) 1 part of mirin
2 cloves of garlic (I normally double garlic req in any recipe - I'd use 4 for this ratio) 2 cloves equal 1 part garlic
1 piece of ginger root the size of your entire thumb (use this per 2 parts soy sauce) grated and the grated bits squeezed - only use the juice. This
equals 1 part ginger
1 tsp of your red pepper powder of your choosing - 1 part of peppers
1 tbs of sugar - 1 part of sugar.
Marinade your meat (up to 3.5lbs I think for this ratio of product) - total of 8 parts for over 2 cups of liquid. Adjust your measurements if needed.
It takes 3hrs or so to marinate. If you use a flavor injector, I'd suggest adding 1/2 tsp of acid to each syringe full of marinade.
Cook meat like you want it - if you pan sear it, give this a try: Save marinade, remove meat from marinade. Brown meat on all sides. Pour half the
remaining marinade into pan. Add equal amount of water. Simmer the meat for 20 min total. Be sure to flip the meat every 3min or so. Add a touch of
water when the pan becomes too dry.
My chicken Satay recipe is almost as simple - tired of buying the Satay packages from the asian mart - only to end up with super dry chicken with no
My soba noodle base soup (just the base soup, to get you started on making the best soba in the world):
For 2 servings of Udon noodles (very very similar to traditional soba soup that you'd get at your local mart):
Mix 3 tbs of Soy sauce, 3 tbs of sake, 4 cups of water, 2 TBS of dashi soup stock (1 TBS Miso, 2 TBS diced green onion).
Cook your noodles as the package directs - drain the water and place the noodles into a clean bowl.
Bring the soup mixture above to a boil - turn off heat and let it sit for 5 mins.
Ladle the soup into your bowls. Top the noodles with pickled ginger and any meat toppings you want.
Add Miso paste before you ladle the soup into the bowls if you want that flavor. Sprinkle with diced green onions if desired.  This soup base is
almost the same for my Okinawan pig feet soup.
Chicken Adobo (Filipino Style):
1 cup soy sauce
1 cup white vinegar
2 cups water
1 bulb of garlic
1 Tsp of black pepper
Prepare by browning your chicken in a stock pot - just enough to get some color.
Pour in the above mixture (liquids). Adjust the range to simmer the chicken while doing the following.
Take an entire bulb of garlic - peel and cut off the blemishes from them. Chop coarsely. Pass garlic through a garlic press - over the chicken mixture
in the pot. Add black pepper. Bring to boil, then simmer with lid on, for about an hour. Remove lid and simmer for 20min more to allow the soup to
reduce a bit. Spoon out chicken and ladle some remaining sauce over the chicken. Serve with white rice. Spoon a bit of the sauce over the rice as
You can use pork or beef - just add 1 small diced onion to the mix per cup of soy sauce used. Add the onion the same time you add the garlic.
I could go on and on. Enjoy and hope this helps those who want like good home cooked Asian food.
edit on 19-11-2012 by ChuckNasty because: spelling/sentence structure/edit to clarify thingies
edit on 19-11-2012 by
ChuckNasty because: added === to separate stuff