This is a recipe that my Japanese friend Yukari gave me, who travels all over the world as a Delta Airlines flight attendant and is one of the people who knows the best places to eat from Japan and Korea to New York and Barcelona, ​​where she is based. She loves food and every time she comes to Athens she returns with suitcases full of Greek cheeses and cold cuts from Kostarelos, syrupy sausages from Kondantinidis and a souvlaki for the meal on the plane back. You see, after 30 years in the air, she can no longer stand in-flight food.

Yukari’s marinade brings with it all the flavor of Asia, although it has ingredients that are not missing from the kitchen of a modern chef, and this makes it even more tempting.

Ingredients

• 2-3 cloves garlic, chopped
• 1 piece ginger (the size of a finger), grated
• 4-6 tbsp. soy
• 6-8 tbsp. sesame oil (tenderizes the meat)
• 1-2 tbsp. honey
• 1/2 onion, sliced
• chopped chili
• 2 cups of wine (or any alcohol of your choice: sake, vodka, gin)
• 1-2 tablespoons miso sauce (optional)

Instructions

Marinate the meat or salmon for 6-8 hours in a covered bowl in the refrigerator. Remove from the refrigerator and once it has come to room temperature, bake in the oven for 1/2 hour on high heat to make a crust on the meat.