I tried adding cherry tomatoes to the usual marinated octopus. Ponzu is so versatile; I end up using it in a lot of dishes.Be sure to chill well before serving.You could use the onion without soaking in water, but one time they were pretty harsh, so I soak them just in case. It could depend on the type of onion though. For 2 servings. Recipe by Ayatan

I love seafood.This tasty dish needs to chill, so it is good to cook beforehand and leave in the fridge.Please adjust the vinegar and soy sauce amounts as you like.If you add a pinch of roasted garlic powder, it deepens the taste with a roasted aroma.If you use sashimi grade octopus, boil the water first, turn off heat, and add the octopus, leaving it for just 20-30 seconds. This texture and sweetness is perfect!! Recipe by pisyu

I had one sweet onion left over in the fridge. Sliced onion was too run of the mill, and I wanted to make a main dish rather than a side dish.Taste at step 5 when you mix everything together! Adjust the sourness, sweetness, and saltiness to your taste. If you add chopped tomato or red peppers, it will become a colorful dish. Recipe by Yakochin

I love cucumber marinade, it’s not just for the cukes. I use it on my green salad too. #GlobalApron 2024

This is a marinade that could easily be made with store brand sushi vinegar.You can also make this using store-bought marinade powder.Mincing the onion allows for the crunchy texture to be retained and enjoyed.You could also thinly slice the onions according to their use. Recipe by KaHal

I had some eggplant and peppers leftover from making ratatouille the other day, so I made a marinade.When cooking the eggplant, don't worry if the surfaces dry out since the ingredients will be added later.Omit the Japanese mustard if you prefer. Recipe by NohohonchaPC

I found a lot salmon in the fridge that was about to go bad, so I decided to fry it all up I thought it would be safe to eat if it was marinated in vinegar. It was a big hit.Marinate while everything is still piping hot. This makes it a little less tart. If the fumes of the vinegar bother you, heat the liquid seasonings in the microwave. It seemed like extra work to put it all in a container and transfer it to a dish, so I put it directly on a dish.You can put spread it out on a plate first, and arrange it nicely before putting it on the table. Recipe by Kusunokidou

I love recipes that are simple. Most of the time, I have to pick and choose from various recipes that I find. This is one of those recipes.My wife and I fell in love with this recipe. Another simple recipe that is amazing.Enjoy!

I needed a way to use up my stock of onions.Reduce the amount of salt when serving the marinade with salty items such as dish with cream cheese, salmon, and onions. For 2 servings. Recipe by Ninin

The rosemary and lemon zest make this marinade a great complement for the somewhat grassy and gamey flavor of lamb, but it's also great for dark meat chicken, pork chops, and beef (we especially love it with tritip!).As always, one of the most effective methods for even marinating is to put your protein in a Ziploc-type bag, pour your marinade in, coat the protein, suck all the air out of the bag before you seal it so that the bag clings to the protein, and then lay it flat in the fridge, flipping it over halfway through the marinade time. (Except in the case of something like rack of lamb where all the muscle is on one side, in which case, just leave the meat side down.)If I have a considerable about of marinade left, I often like to make extra sauce of it by bringing it to a gentle boil on medium high heat for about 1 minute with about a Teaspoon of oil (and maybe also a Tablespoon of brown sugar), and then bring the heat down to low and simmer for another 3 or 4 minutes before cutting the heat. I then just spoon it over the meat before serving, and that extra punch of flavor always goes over well.

I mainly use this marinade for the chicken in my Chinese Chicken Salad. But it's also great on other meats as both a marinade and for basting while you grill. I've also used it for seasoning my homemade fried rice and other Asian inspired stir-fries. Good to have in the fridge because it keeps a long time and is so versatile.

Summer is the season for cucumbers.This is one of the ways I like enjoying the cucumbers grown at my parents' house.Adjust the marinade ingredients to taste. For 3 cucumbers' worth. Recipe by Yagirinonegichan