We used this marinade on broiled grass-fed beef flank steaks, and the results were incredible – tart, sweet, salty, with some bite from the ginger and garlic.  The aftertaste was particularly nice and really satisfying.

You could also use it other grassfed beef cuts, Kobe beef, kurobuta pork, and a host of game meats.  It would probably also work well with seafood.

Ingredients:
5 tbsp Yuzu Juice
4 cloves of Garlic
2 tbsp grated Fresh Ginger
4 tbsp Mirin
1 tbsp Oil
Cracked Pepper & Salt to taste (we made ours rather salty)

Directions:
1. In a zip top bag, coverable bowl, or lidded container, combine all the ingredients.

2. Add the meat to the marinade.

3. Cover the container/close the bag & marinate overnight.

If you don’t have enough time to marinate overnight, put the mixture in a zip top bag and marinate several hours, flipping the bag every half hour or hour to redistribute the marinade.

4. Remove the meat from the bag and pat it dry to encourage browning.

5. Grill, broil, roast or otherwise prepare as you normally would cook that cut.

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Browse More:
Yuzu Recipes
Basic Oil Marinade Recipe
Meat Recipes & Techniques