Excellent. Be sure not to baste with this high-sugar sauce during grilling as the sauce will burn. After grilling, slice up your meat and put it in a bowl of meat including rice, steamed brocolli, cauliflower, carrots and cabbage. Boil the marinade down by 25-50% and use as a sauce over everything, it makes a very sweet and tasty gravy! This is very authentically asian--I've had this sort of meal in Japan, Korea, Beiling...and even in Europe! It's superior to any sauce I've tasted in California, Oregon or Washington and probably as good as the sauces in Asia. I use this marinade at least weekly and keep it on hand in the refrigerator for both marination and as a sauce. The sugar will precipitate under refrigeration, so microwave rewarming to at least 40ºC (lukewarm) is recommended.
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