The marinade made of Soy Sauce, Sake (Rice Wine) and Ginger is the most popular and most frequently used marinade in Japan. I often use it to marinate Fish, Tofu and Chicken. It can be tricky to marinate Chicken with bones such as Drumsticks as the amount of the marinade in this recipe is minimal. Using a reusable ziplock bag is the best method to marinate them evenly.
8 Chicken Drumsticks *about 1.2kg
6 tablespoons Soy Sauce
2 tablespoons Sake (Rice Wine)
Juice of thumb size piece Ginger *grated and squeezed
1 tablespoon Rice Vinegar
1 teaspoon Sugar
1/4 teaspoon Salt *optional, depending on the marinating time
- Make the marinade by mixing all ingredients. Make a cut on one side of each Drumstick, and pack a reusable ziplock bag. Add the marinade, remove the air as much as you can, and set aside for 1-2 hours to marinate. Turn over the bag occasionally.
- *Note: Marinating can be done using a bowl or container, but the amount of the marinade might be not enough for those methods. You need to turn over the Drumsticks frequently, so that they get marinated evenly.
- *Note: You can marinate the Drumsticks overnight. In that case, you don’t need to add Salt.
- Drain the marinade very well. Place them on a baking tray lined with baking paper, and bake in the oven at 220℃ for 30 minutes.