What is it about a good Asian-style glaze that leaves us wanting more? That umami flavor that works perfect on salmon, or tossed over warm vegetables, or even on grilled pineapple. Umami is one of the five tastes, along with sweet, salty, bitter, and sour. In Japanese it translates to mean a “pleasant savory taste,” and according to the online internets, “The human tongue has receptors for L-glutamate, which is the source of umami flavor. For that reason, scientists consider umami to be distinct from saltiness.” Hmmm, that’s neat.
For my Asian-style glaze, here’s what you do.
In a small bowl, mix together the following:
- 1/2 cup of light soy sauce
- 1/2 cup of terryaki sauce
- 1 or 2 drops of sesame oil
- 1/2 cup of orange juice
- Grated orange zest
- 1 tablespoon of ginger powder
- 2 gloves of minced garlic, roasted
- 1/2 tablespoon of onion powder
- Chopped scallions
- Cracked pepper
Mix and enjoy on whatever you want. For me, it doesn’t get better than steaming broccolini then tossing while warm with the sauce.