Ginger Soy and Mirin Glaze
Photography Photography by Roberto Buzzolan.
INGREDIENTS
5 cloves garlic, peeled
5 cm piece ginger
2 tablespoons soy sauce
2 tablespoons mirin
3 tablespoons Chinese rock sugar or golden syrup
1⁄4 cup rice vinegar
METHOD
Roughly chop the garlic and ginger. Place, along with the soy sauce and mirin, in a small food processor or blender, and blend until smooth. Add the finely crushed sugar or golden syrup and the vinegar and blend again until smooth. Pour over the pork and leave to marinate for a minimum of 1⁄2 an hour or better still, refrigerate overnight
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.