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Laura Santtini | Life is Delicious!

Restaurateur • Chef • Author • Mother • Wife • Umami Expert • Recipes • Online shop
  • Home
  • Contact
  • About Laura
    • About Laura
    • Press
    • Contact
    • Life is Delicious! | Archive
  • Restaurant
  • Cookbooks
  • Recipes
    • Laura's PASTA SECRETS
    • Laura's At Home with Umami
    • Laura's Easy Tasty Italian
    • Laura's Kitchen
    • Laura's Holiday Table
    • Laura's 30 Days of Flavour
    • with Taste#5 Pot Shots
    • with Taste#5 Sugo Sauces
    • with Taste#5 Umami Bomb
    • with Taste#5 Umami Vegetarian
    • with Taste#5 Umami Bomba! XXX
    • with Taste#5 Umami Rush & Pepper
  • Taste #5
    • Taste#5 Collection
    • Umami 101
    • Hikari Miso
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Japanese-style Umami Marinade

August 8, 2014

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

INGREDIENTS

4 tablespoons sesame oil
½ tube Taste #5 Umami Paste Vegetarian
1 clove garlic, crushed
juice of ½ lime

UmamiVeg_BBQ-Marinade-during_760px.jpg


Method

  1. Combine all the ingredients and pour into a large freezer bag with the chicken.
  2. 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.

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In Recipes, Taste #5 Umami Vegetarian Tags BBQ, chicken, fish, laura santtini, marinade, Nobu, steak, taste 5, umami, marinades & sauces
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