Iki Marinade 2.0
1/8 C. olive oil
1/8 C. canola oil
1/4 C. light thin Thai soy sauce
2 1/2 T. light brown sugar
2 T. apple cider vinegar
2 1/2 T. ketchup
1/2 T. granulated garlic powder
1/2 T. onion powder
Dash red pepper flakes
The Story Behind Iki 2.0
For the story behind Iki 1.0 the original click here.
Ever wonder how two cooks can make the same recipe and they come out different? One cook makes the dish and it tastes good. The original cook makes the same dish and for some reason no one wants to explain, it doesn’t just taste good it tastes great. Wonder no more! The secret is simple. The original cook uses certain brands of ingredients and also changes the recipe. A digital cookbook is the perfect place to document such changes. As always I leave the original alone and highlight what changes I’ve made.
What Changed
I moved away from all olive oil to a mixture of olive and canola oils. The soy sauce I use comes from Thailand and is the Happy Boy Thin variety. While I prefer this brand you may not be able to find it in your local Asian grocery. Also be aware that MSG is listed as an ingredient so avoid if you have any sensitivity to this substance. Both of these changes lighten the marinade. Kikkoman which is found almost everywhere is an example of a dark soy sauce. The amounts of brown sugar and ketchup are a little higher than in the original. Thus, this version is a slight bit sweeter. Finally, garlic powder subs for fresh garlic and I’ve added onion powder to the marinade.
Why Change?
Why not?
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