Marinades: How to Use them for Delicious Asian Dishes

Author: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated September 26, 2022

Marinades are used in many cuisines, but they’re especially popular in Asian cooking. They’re used to tenderize meat, seafood, and poultry and to add flavor to dishes.

Marinades are used to tenderize meat, seafood, and poultry and to add flavor to dishes. They’re typically made with an acid like vinegar or citrus juice, oil, and seasonings like garlic, ginger, and soy sauce. The acid helps break down the connective tissue in meat, making it more tender.

In this article, I’ll explain how marinades work and how they’re used in Asian cooking. Plus, I’ll share some of my favorite marinade recipes.

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Marinating 101: The Basics of Using Marinades in Asian Cooking

Marinade is a liquid mixture of seasonings, herbs, spices, and acid that is used to add flavor and tenderize meat, fish, and shellfish. Marinating is the process of soaking food in the marinade to allow the flavors to penetrate the interior of the flesh. In Chinese cuisine, marinating is a common means of adding flavor to meats and seafood.

Why is Marinating Important?

Marinating is an important step in Asian cooking because it helps to:

• Tenderize meat: The acid in the marinade breaks down the connective tissues in the meat, making it more tender.
• Add flavor: The seasonings and spices in the marinade infuse the meat with flavor.
• Longer shelf life: Marinating can help preserve meat for longer periods of time.

How to Marinate Meat?

Here are some tips to get you started on marinating meat:

• Start with a clean and dry piece of meat.
• Use a non-reactive container such as glass, ceramic, or plastic to marinate the meat.
• Pour the marinade over the meat, making sure it is fully covered.
• Cover the container with plastic wrap or a lid and refrigerate.
• Marinate for at least 30 minutes, but for tougher cuts of meat, it is best to marinate for several hours or overnight.
• Turn the meat occasionally to ensure that it is evenly coated with the marinade.

Common Asian Marinades

Here are some common Asian marinades that you can try:

• Teriyaki: A sweet and savory Japanese marinade made with soy sauce, sake, mirin, and sugar.
• Soy sauce: A simple marinade made with soy sauce, garlic, ginger, and sugar.
• Hoisin: A Chinese marinade made with hoisin sauce, soy sauce, honey, and Chinese five-spice powder.
• Satay: A Southeast Asian marinade made with peanut butter, coconut milk, soy sauce, and spices.

Can You Marinate Seafood?

Yes, you can marinate seafood, but it is important to be careful not to marinate it for too long. The acid in the marinade can break down the delicate flesh of the seafood, making it mushy. It is best to marinate seafood for only a few minutes before cooking.

The Art of Marinating: Tips and Tricks for Perfecting Your Asian Dishes

• Do start with the right marinade: Choose a marinade that complements the flavors of your meat or dish. For example, a soy sauce-based marinade works well with beef, while a coconut milk-based marinade is perfect for chicken.
• Do add acid: Acidic ingredients like vinegar, citrus juice, or wine help to break down the proteins in meat, making it more tender and allowing the marinade to penetrate deeper.
• Do add oil: Oil helps to keep the meat moist and prevent it from drying out during cooking.
• Do add salt: Salt draws moisture out of the meat, allowing the marinade to penetrate deeper and flavor the meat more thoroughly.
• Do set aside enough time: Marinating is a process that takes time, so plan ahead and allow enough time for the marinade to work its magic. A couple of hours is usually sufficient, but for tougher cuts of meat, you may want to marinate overnight.

Expert Tips from Daniel Driskill and Audrey Mark

• Daniel Driskill, a food scientist, explains that marinating is all about finding the right balance of acid, salt, and oil.
• Audrey Mark, a chef and food prop stylist, recommends spooning the marinade over the cooked meat before serving for an extra burst of flavor.
• Both Driskill and Mark agree that marinating is a science, but it’s also an art. Don’t be afraid to experiment and find what works best for you and your dish.

The Rule of Thumb

• As a general rule, the extent to which a marinade can draw flavor into the meat is largely restricted to the surface. However, marinating can still be a tasty way to add flavor and moisture to your dishes.

Asian Marinade Examples: Adding Flavor and Tenderness to Your Protein

Soy sauce is a regular ingredient in Asian cooking, and it’s no surprise that it’s a primary ingredient in many Asian marinades. Soy sauce is a great thought for adding flavor and depth to your protein. It’s perfect for cuts of beef like flank steak, strip steak, and tenderloin. Here are some tips for using soy sauce as a marinade:

• Use regular soy sauce or a substitute like coconut aminos for a keto-friendly meal.
• Slice your meat against the grain to break up the tough tissue and tenderize it.
• Marinate your meat for a minimum of 30 minutes to allow the soy sauce to penetrate the meat and add flavor.
• Don’t worry about adding additional oil to your marinade as soy sauce already contains a high amount of sodium.

The Mongolian Marinade

The Mongolian marinade is a fire-inspired marinade that uses balsamic vinegar and red wine to add depth to the flavors. Here’s a recipe for a blended Mongolian marinade:

• 1/4 cup balsamic vinegar
• 1/4 cup red wine
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon chili oil

This marinade is perfect for large pieces of meat like flank or skirt steak. Marinate your meat for at least an hour before grilling or broiling.

The Buttermilk Marinade

Buttermilk is typically used for making pancakes, but it’s also a great ingredient for tenderizing meat. Here’s a recipe for a London broil marinade using buttermilk:

• 1 pound London broil
• 1 cup buttermilk
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon minced garlic

Marinate your meat for at least an hour before cooking. Buttermilk is a great alternative to traditional acidic marinades that use vinegar or lemon juice to tenderize meat.

Asian Marinades FAQs: Everything You Need to Know

Asian marinades typically contain soy sauce, vinegar, oil, and a sweetener like honey or sugar. Additional ingredients like garlic, ginger, chili, and sesame oil are also commonly used to add flavor and depth.

How long should I marinate meat?

The length of time you should marinate meat depends on the cut and type of meat. Generally, tougher cuts like flank steak or strip steak need a minimum of 30 minutes to an hour to tenderize, while larger pieces of meat like a whole chicken or pork shoulder can marinate for several hours or even overnight. However, be careful not to marinate for too long as the acid in the marinade can break down the tissue and make the meat tougher.

What cuts of meat work best with Asian marinades?

Asian marinades work great with beef and chicken, but they can also be used with pork, lamb, and even fish. Flank steak, skirt steak, and strip steak are all great options for beef, while chicken thighs and drumsticks are perfect for chicken.

Can I use a regular soy sauce as a substitute for a traditional Chinese soy sauce?

Yes, you can use a regular soy sauce as a substitute for a traditional Chinese soy sauce. However, keep in mind that traditional Chinese soy sauce has a richer, deeper flavor and is typically made with a higher percentage of soybeans than regular soy sauce.

What is a good alternative to rice wine vinegar?

If you don’t have rice wine vinegar on hand, you can use apple cider vinegar or balsamic vinegar as a substitute. However, keep in mind that balsamic vinegar has a stronger flavor and may not work well in all recipes.

Can I freeze marinade?

Yes, you can freeze marinade for later use. Simply place the marinade in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to use it, simply thaw it in the refrigerator overnight.

What are some easy Asian marinade recipes to try?

• Mongolian Beef Marinade: soy sauce, brown sugar, sesame oil, garlic, chili flakes
• Korean BBQ Marinade: soy sauce, brown sugar, sesame oil, garlic, ginger
• Coconut Curry Marinade: coconut milk, curry powder, garlic, ginger, lime juice

What are the benefits of marinating meat?

Marinating meat not only adds flavor but also helps to tenderize tougher cuts of meat. The acid in the marinade penetrates the meat and breaks down the tissue, making it more tender.

Do all Asian marinades contain soy sauce?

No, not all Asian marinades contain soy sauce. However, soy sauce is a versatile ingredient that is commonly used in Asian cooking and is a great base for marinades.

Is it necessary to add additional salt when using an Asian marinade?

No, it is not necessary to add additional salt when using an Asian marinade as soy sauce and other ingredients in the marinade already contain salt.

What is the best way to serve meat that has been marinated in an Asian marinade?

Asian-marinated meat is great served over rice or with a side of vegetables. You can also slice the meat and use it in stir-fries or salads.

Are there any keto-friendly Asian marinades?

Yes, there are keto-friendly Asian marinades that use ingredients like coconut aminos instead of soy sauce and balsamic vinegar instead of rice wine vinegar. You can also use keto-friendly sweeteners like stevia or erythritol instead of sugar.

What is the difference between a fresh and dry marinade?

A fresh marinade is made with fresh ingredients like garlic, ginger, and herbs, while a dry marinade is made with dried spices and herbs. Fresh marinades typically have a brighter, more vibrant flavor, while dry marinades have a more concentrated flavor.

What are some uses for Asian marinades beyond marinating meat?

Asian marinades can be used as a flavoring for rice, vegetables, and even tofu. They can also be used as a dipping sauce for dumplings or as a dressing for salads.

Freezing Marinades: To Freeze or Not to Freeze?

If you’ve decided that freezing your marinade is the way to go, here’s how to do it:

• Let the marinade cool to room temperature before placing it in a freezer bag or container.
• Label the bag or container with the date and type of marinade.
• Place the bag or container in the freezer, making sure it’s laying flat.
• When you’re ready to use the marinade, let it thaw in the fridge overnight.
• Once the marinade is thawed, it’s ready to use. Don’t try to refreeze it.

Freezing marinade can be a lot of work, but it can also be a great way to plan ahead and have marinated meat ready to cook at any time. Just make sure to keep the above tips in mind, and you’ll be well on your way to delicious, marinated meals all year round.

Conclusion

So, there you have it- everything you need to know about marinades and how they’re used in Asian cooking. 

You can use them to add flavor, tenderness, and moisture to your dishes, and using them is a great way to get a delicious meal on the table without much effort. 

So, don’t be afraid to experiment and find out which ones work best for you!

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.