Salse e marinature giapponesi per barbecue

Preparazione

1. Yakiniku Marinade
   230g ribeye steak
   3 tbsp soy sauce
   1 1/2 tbsp sugar
   1 tbsp sesame oil
   2 tbsp white sesame seeds
   50g fresh ginger
   4 garlic cloves
   1 small spring onion
   kimchi (to garnish)
   

   Prepare the meat by cutting it into thin yakiniku pieces approx. 7cm long by 4cm wide by 0.5cm thick. Add all marinade ingredients to a blender except for the sesame seeds and blend well. Add sesame seeds near the end. Lay meat in a tray, cover evenly with marinade and leave covered in cling film for at least two hours, but ideally overnight, in the fridge.
   

2. Honey & Soy Glaze
   300g pork chops
   2 tbsp soy sauce
   2 tbsp mirin rice wine
   2 tbsp cooking sake
   2 tsp ground garlic
   honey

   Combine all marinade ingredients in a bowl and mix well. Drizzle over pork chops on a tray and leave covered in cling film for at least two hours, but ideally overnight, in the fridge

   
   

3. Yuzu & Cumin Marinade
   2 chicken thighs
   75ml soy sauce
   25ml mirin sweet cooking sake
   1/4 tbsp brown sugar
   1/2 small red chilli finely chopped or 1 tsp dried chilli flakes
   1/2 garlic clove
   1 tbsp yuzu citrus juice
   2 tsp cumin seeds
   

   Mix all marinade ingredients in a bowl. Coat scored chicken thighs and leave covered in cling form for at least two hours, or ideally overnight, in the fridge.
   

4. On the big day, cook your marinated meat on the barbecue well done. The yakiniku marinated beef should be done a little differently and cooked for approx. 1 minute on each side before being garnished with kimchi for a Korean spicy kick.