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This fat-free marinade turns pork, beef, chicken or fish into a Japanese
delight; it also doubles as a tempting dipping sauce! (If you plan to use
leftover marinade as a sauce, boil it several minutes to kill any bacteria
from the raw meat.)
Makes 6 servings
1/4 cup soy sauce
3 T. light corn syrup
3 T. orange juice
1 T. packed dark brown sugar
1 garlic clove, crushed
1/2 t. ground ginger
In a small jar with a tight-fitting lid, combine all the ingredients; cover
and shake well. To use, transfer to a sealable plastic bag or nonreactive
dish.