Mustard, Soy Sauce, and Honey Marinade
Versatile, original, savory, with an unusual flavor! This marinade of mustard, soy sauce, and honey will make fish and meat - whether beef, pork, or poultry - soft and tender. The combination of honey and salty sauce gives the dish a piquant, sweet-and-spicy flavor.
Cooking method
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Step 1:
How do you make a marinade of mustard, soy sauce, and honey? Gather all the ingredients and equipment you'll need for the marinade. Take a small but deep container so it's easy to stir all the components together. First of all, pour the soy sauce into it. Choose a sauce with as few ingredients as possible - it's more natural and tastier.
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Step 2:
Now gently add the honey to the soy sauce. It's better to use runny honey, since it's easier to stir in without heating. If you only have thick honey, warm it by melting it in a water bath at no more than 40°C (about 105°F).
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Step 3:
Also add the mustard to the marinade. The type of mustard you choose affects the flavor of the finished dish. For example, with Bavarian mustard the dish will come out with certain sweet notes. Adding Russian mustard (which is what I used) makes the dish spicier. With Dijon mustard, besides that mustard's characteristic flavor, the finished dish will be flecked with seeds.
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Step 4:
Using a press, squeeze a clove of garlic straight into the container with the rest of the ingredients. Add a little salt, but just a little, since soy sauce already has plenty of it.
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Step 5:
Once all the marinade components are in one container, stir them for a few minutes until smooth. The marinade is ready.
- How long the pieces stay in the marinade depends on the size of the fish or meat pieces you plan to marinate. Small pieces need 1 to 1.5 hours. Medium pieces, such as chicken wings, need 2-4 hours. For large cuts, like a turkey drumstick, it takes longer - 6 to 8 hours. Before marinating, rinse the fish or meat in cold water and remove anything you don't want: sinew, membranes, and other trim. Coat the pieces completely with marinade. Cover the marinating container with a lid or plastic wrap and put it in the fridge for the necessary time. After marinating, take out the pieces of fish or meat and squeeze off the excess marinade a little. Then put the pieces on a preheated skillet, in the oven, or on the grill to cook. Be careful: if you're frying the fish/meat in a skillet, turn the pieces regularly, because the honey in the marinade can cause them to scorch, which will ruin not just the look of the finished dish but its flavor too.
- Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
- When you add soy sauce to a dish, keep in mind that it's quite salty. Reduce the total amount of salt, or you risk over-salting.
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Table mustard - 417 kcal/100g
- Mustard - 417 kcal/100g
- Soy sauce - 51 kcal/100g
- Salt - 0 kcal/100g
