Soy sauce marinades add flavor and tenderize meats with acidic ingredients. They work well with a variety of meats and vegetables, and can be enhanced with citrus, spices, and other ingredients. Vegetarian proteins and some vegetables also benefit from marinating.
The main purpose of any marinade is to add flavor. Many marinades also have a secondary purpose, which is to break down the connective tissue in meats to make them more tender. The acidic ingredients found in vinegar, beer, wine and some other foods are necessary for the aging process. The soy sauce in a soy sauce marinade also performs this function.
Soy sauce marinades contain a wide range of meats and vegetables with a dark, mysterious flavor reminiscent of Asian cuisine. Beef, chicken, and pork all benefit from a several-hour marinade soak, while shellfish, seafood, and non-meat substitutes like tofu or tempeh take much less time. A good soy sauce can be as simple as soy sauce, a little oil, and maybe a little garlic, but many creative cooks experiment with a range of other ingredients to add dimension.
A splash of lemon, lime or orange juice is a popular addition. The citrus brings a high note to match the darker tone of the soy sauce. This type of soy sauce marinade is especially good with fish or fillet steaks, as well as shellfish. Fish has little connective tissue, so it’s important not to let it spend excessive time in the swim as it will actually cook the meat and cause it to become mushy.
Red meat and pork can stand up to a richly flavored soy sauce marinade. The heat of mustard, horseradish or hot sauce adds fire. Another option is finely chopped ginger and garlic and perhaps a splash of wine or sherry. Some cooks find that ketchup or even diced tomatoes accentuate the flavor, while others choose to add steak sauce or liquid smoke.
A popular chicken marinade requires just a few ingredients. In addition to the soy sauce and oil, some minced ginger and garlic add depth, and a squeeze of lemon or lime provides additional flavor. Just a few drops of sesame oil give this marinade a wonderful taste kick. To intensify the Asian theme, a little five-spice powder works well. Alternatively, a little curry powder or paste adds zip.
Marinades aren’t limited to meat. Tofu, tempeh, seiten and other vegetarian proteins take wonderfully on the soy sauce marinade. These types of foods don’t require tenderizing, so about 20 minutes is enough time to add flavor. Some vegetables also respond to marinating. Mushrooms, carrots, and root vegetables like parsnips or turnips are good candidates. As with fish substitutes and vegetarian substitutes, a few minutes of soaking is enough time.
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