Soy Sake Mirin Marinade

Name: Soy Sake Mirin Marinade
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: Asian
Ingredients: 2 cloves Garlic; 2 Tbsp (20 g) Ginger; 4 Tbsp (60 ml) Soy Sauce; 2 Tbsp (30 ml) Sake; 2 Tbsp (30 ml) Mirin

Independent adaptation of a publicly published Hajime Sato recipe. Not affiliated with, sponsored by, or endorsed by Hajime Sato.

MARINADE · MONKFISH & GRILLED SEAFOOD

A marinade for monkfish & grilled seafood.

Hajime Sato's soy-sake marinade for monkfish.

On the jar

SOY SAKE MIR

Method: shake
Yield: about ½ cup
Ingredients: 5
Jar batch: 1.85× recipe

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Ratio

SOY SAUCE 60 mlSAKE 30 mlMIRIN 30 ml

Ingredients

Garlic2 cloves
Ginger2 Tbsp (20 g)
Soy Sauce4 Tbsp (60 ml)
Sake2 Tbsp (30 ml)
Mirin2 Tbsp (30 ml)

Method

Pour to the lines in order (bottom → top): SOY SAUCE, SAKE, MIRIN.
Shake-to-line (dashed marks): add GINGER. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 3½ CLOVES GARLIC.
Cap the jar and shake until emulsified.

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4 kitchens · 5 national awards

Soy Sake Mirin MarinadeNATIONAL AWARD WINNEROn the jar: SOY SAKE MIR
Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Dan Dan Mian SauceNATIONAL AWARD WINNEROn the jar: DAN DAN MIAN

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Provenance

Japanese chef awarded James Beard Best Chef: Great Lakes 2024. Associated with Chicago Japanese fine dining.

Adapted from a Hajime Sato recipe (Hajime Sato / NOAA monkfish).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hajime Sato / NOAA monkfish (published as “Soy Sake Mirin Marinade”). Full citation lives in Provenance.

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