Sweet & Savory Marinade

This quick marinade is really good with cucumbers and boiled eggs. Personally I am a big fan of soft boiled. I let the veggies or eggs marinate overnight and in the morning you have a savory and healthy breakfast. It’s salty, tangy, a little sweet, and has just enough heat. 

What You’ll Need

• 1/4 cup low sodium soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon chili paste

• 1 tablespoon rice wine vinegar

• 1 tablespoon lemon juice

• 1 tablespoon brown sugar

• 1 teaspoon ginger puree

• Garlic powder, to taste

• Salt and pepper, to taste

• Pinch of MSG 

For Serving:

• Hard or soft boiled eggs

• Sliced cucumbers (I used a mandolin but my husband claims they were way too thin.) 

How to Make It

1. In a bowl or container, whisk together the soy sauce, sesame oil, chili paste, rice wine vinegar, lemon juice, brown sugar, ginger puree, garlic powder, salt, pepper, and MSG (if using).

2. Add peeled boiled eggs and sliced cucumbers to the marinade.

3. Let marinate in the refrigerator for at least 30 minutes for cucumbers or a few hours for eggs. Overnight gives the best flavor for the eggs!

4. Serve over some rice and spoon extra marinade over the top before serving. 

Tips

• Add green onions or sesame seeds for extra flavor and crunch.

• Use a gallon bag to line the container before putting into the fridge. You can squeeze out more air to get a better marinade. 

• Spin the cucumbers in a salad spinner or dry them on some paper towels. Salt them a bit and let them sit for 20 mins and then spin them. The salt pulls moisture out which leaves room for more of the marinade flavor. 

• Like it spicy? Add extra chili paste or a drizzle of sriracha.

• Try it with carrots, radishes, or whatever veggies you can find!