Apple-Ginger Marinade


1/2 cup NAKANO Seasoned Rice Vinegar - Roasted Garlic
1/2 cup frozen apple juice concentrate
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 piece (1x1-1/2 inches) fresh ginger, minced
2 Tbsp. Dijon mustard
2 Tbsp. olive oil
1/4 tsp. pepper
1 lemon (grate the zest and juice the lemon)


In a small bowl, combine all ingredients, using 3 tablespoons of the lemon juice. Marinate meat (steak, chicken, or pork tenderloin) covered in refrigerator at least 2 hours and up to 24 hours. To cook, discard marinade; grill or broil meat, turning as needed to prevent burning (sugars in the marinade make the meats char more readily). 

Food safety note: To avoid contamination of cooked meats with raw meat juices, discard marinade or boil marinade for a couple of minutes before using as a sauce. If marinade is used to baste meats on the grill, make sure the marinade gets fully cooked on the meat before serving. Always use a clean platter (not contaminated with raw meat juices) to transfer meats from the grill to the table. 

Makes about 1-1/2 cups marinade (enough for about 3 pounds of meat).


Per serving (1 Tbsp.): 25 calories, 0g protein, 4g carb, 0g fiber, 1g fat (0g sat. fat), 0mg chol, 250mg sodium

Apple-Ginger Marinade
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