Ever tried black garlic? How about black garlic in an umami packed marinade? It’s about time to try these sticky little wonders. Unlike raw garlic, black garlic has none of the havoc wreaking bite that plagues the breath of millions around the world. It’s softer more complex flavors make cooking with it interesting!
What does it taste like?
- molasses
- soy sauce
- reduced balsamic vinegar
- tamarind
How is it made?
All in the name of chemistry and science. When amino acids meet reducing (heated) sugars, a beautiful chemical reaction called the Maillard reaction takes place causing the once fresh garlic to transform into a completely different tasting type of garlic. This slow controlled heat, with the addition of humidity over a period of time, anywhere from 2-4 weeks, causes the garlic to soften and darken. This is the fermentation process that brings garlic to a whole new level.
How do I cook with it?
- marinades
- dressings
- as a bread spread
- smush a few cloves on your burger bun
- add a few cloves to your meatball recipe (like this)
- add to aioli
- dips and spreads
Here’s one of my absolute favorite ways to use black garlic. This black garlic, miso and citrus marinade is so jammed-packed with flavor it’s one of my favorite ways to marinate poultry and fish. I hope you enjoy the umami!
PrintUmami Packed Black Garlic, Miso and Citrus Marinade
This Umami packed marinade recipe is a perfect match for sea bass, chicken (thighs or breast) and pork chops. Layers upon layers of umami goodness and versatile substitutions to help use what you might already have in your pantry.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: marinade
Ingredients
- 1/4 cup soy sauce or tamari
- 1/4 cup mirin cooking wine
- 1/4 cup dry, filtered sake
- 1/4 cup neutral oil (if using olive oil, do not use extra virgin)
- 2 shallots diced (Substitution: 4 green onions chopped)
- 6 cloves black garlic, chopped or mashed
- 1/4 cup fresh squeezed orange juice. (Substitution: Rice wine vinegar or lime juice)
- 1 T orange zest. (Substitution: lime zest)
- 2–3 T white miso paste
Instructions
- Whisk together all liquid ingredients and miso paste until paste is fully dissolved. No chucks please.
- Add remaining ingredients and whisk.
- Pour over protein and marinate 4-6 hours. Take a chill pill, don’t rush.
Notes
Pip Tip: Appropriate on sea bass, pork chops, chicken thighs or chicken breasts. If we’re being appropriate:)
Pip Tip: Dissolve that miso, and dissolve it good.
Nutrition
- Serving Size: 4
- Calories: 197
- Sugar: 6g
- Sodium: 1980mg
- Fat: 13.2g
- Saturated Fat: 1.9g
- Carbohydrates: 15g
- Fiber: .4g
- Cholesterol: 0mg
Keywords: marinade, soy sauce, miso, black garlic, umami, poultry marinade, pork marinade, fish marinade, sea bass marinade, citrus marinade
What do you think?