Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Garlic paste | 1 tbsp | 15 g | 30 g | 45 g | 60 g |
| Ginger paste | 1 tbsp | 15 g | 30 g | 45 g | 60 g |
| Soy sauce | 1/2 cup | 120 mL | 240 mL | 360 mL | 480 mL |
| Mirin | 1/2 cup | 120 mL | 240 mL | 360 mL | 480 mL |
| Sake | 1/2 cup | 120 mL | 240 mL | 360 mL | 480 mL |
| Granulated sugar | 1 tbsp | 12 g | 24 g | 36 g | 48 g |
| Black pepper | 1 tbsp | 6 g | 12 g | 18 g | 24 g |
| Salt | 2 tsp | 12 g | 24 g | 36 g | 48 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 |
|---|---|---|---|
| Garlic paste | Garlic powder | ||
| 1 | 0.125 | ||
| Ginger paste | Ground ginger | ||
| 1 | 0.333 | ||
| Granulated sugar | 1 cup firmly packed brown sugar | 1-3/4 cups confectioners' sugar (makes baked goods less crisp) | 1 cup superfine sugar |
| 1 | 1 | 1.75 | 1 |
| Black pepper | Ground black pepper | ||
| 1 | 0.75 |
Source: Guga. A Japanese-style marinade balancing salty soy, sweet mirin, and the gentle alcohol bite of sake, rounded out with garlic and ginger.
Instructions
- Whisk the garlic paste, ginger paste, soy sauce, mirin, sake, sugar, black pepper, and salt together in a bowl until the sugar and salt dissolve.
- Submerge the chicken (1 1/2 - 2 lbs) fully in the marinade.
- Cover and refrigerate for at least 30 minutes, up to overnight for deeper flavor.
- Remove chicken from the marinade and pat dry before cooking.
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