Eosinophilic Esophagitis Friendly Classic Soy Ginger Marinade
Total time10 min
Prep time10 min
Cook time0 min
4.5(22)
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Learn more →Ingredients
4 servings
- ⅓ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, finely grated or minced
- 1 tbsp neutral oil (such as canola or avocado oil)
- ½ tsp red pepper flakes (optional)
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Combine the soy sauce, rice vinegar, honey, toasted sesame oil, and neutral oil in a small bowl and whisk until the honey is fully dissolved.
- 2
Grate the ginger and garlic directly into the bowl using a microplane or the fine side of a box grater, then whisk to combine. Stir in the red pepper flakes, if using, and the sesame seeds, if using.
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