I like this marinade best with chicken but it also works really well with steaks, seafood and tofu cubes. The longer you can marinade the meat the better – ideally overnight – but a quick hour in the fridge still lets all the ingredients penetrate the meat, tenderising and ‘flavourising’ it before cooking.
Enough for 10-12 chicken wings/6 chicken thighs
4 tablespoons sesame oil
½ tube Taste #5 Umami Paste Vegetarian
1 clove garlic, crushed
juice of ½ lime
- Combine all the ingredients and pour into a large freezer bag with the chicken.
- Rub all over and place in fridge for at least 1 hour, ideally overnight.
TOP TIP: Put any excess marinade in a small pan and reduce to make a delicious umami-packed sauce.