This soy-balsamic marinade imparts a rich mahogany sheen and spicy bite to red meats and salmon. The recipe can be multiplied for larger batches; cover and chill up to 2 weeks.
Makes about 1/2 cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish
1/4 cup soy sauce
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Asian (toasted) sesame oil
1/4 to 1/2 teaspoon hot chili flakes
1 clove garlic, peeled and minced
In a small container, mix soy sauce, vinegar, honey, sesame oil, chili flakes, and garlic.