Chicken Marinade from Masu: Fresh, contemporary, accessible Japanese for the home cook by Nic Watt
This recipe can be used to baste chicken wings on the barbecue, or a whole roast chicken cooked in the oven.
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Cooking tools:
- Kitchen scale
- Measuring cup
- Saucepan
- Stove
- Mason jar
- Refrigerator
Ingredients
- 270 ml (9½ fl oz) sake
- 150 ml (5 fl oz) soy sauce
- 20 g (¾ oz) ichimi chilli
- 50 ml (1½ fl oz) chilli oil
- 50 g (1¾ oz) ginger paste
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