Description
This umami-rich Japanese steak marinade blends soy sauce, mirin, garlic, and ginger for bold, balanced flavor that enhances any cut—from flank to Wagyu.
Ingredients
Scale
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons mirin
- 2 tablespoons sake (or rice vinegar)
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar or honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- (Optional) 1 teaspoon chili flakes
Instructions
- Whisk all ingredients together in a bowl until sugar is fully dissolved.
- Place steak in a glass dish or sealable plastic bag.
- Pour marinade over the steak, making sure it’s evenly coated.
- Marinate in the refrigerator: 2–4 hours for flank, 4–6 hours for ribeye, and no more than 30 minutes for Wagyu.
- Flip the steak halfway through marinating for even coverage.
- Remove steak, pat dry, and cook as desired—grill or pan-sear over high heat for best results.
Notes
Avoid metal containers. For quick marination, add grated pear or apple. Let cooked steak rest 5–10 minutes before slicing. For best flavor, don’t over-marinate delicate cuts like Wagyu.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 3g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Japanese marinade, steak marinade, soy sauce, ginger, mirin, umami, Wagyu