Honey Ginger Glaze

I love a condiment that you can use for many different applications.  Such is my Honey Ginger Glaze.  It works beautifully on meat, fish, veggies, fruit and Tofu.  It’s a perfect finish on anything grilled.  It takes an ordinary pork chop and turns it into an extraordinary glossy bite of gingery bliss.

I picked up some gorgeous boneless pork lion chops from the awesome guys over at The Swinery, in West Seattle and combined those with my glaze made with some Chamiso Honey that I ordered from the sweet folks at Grampa’s Honey.

Honey Ginger Glaze

• 1/2 cup Honey
• 1 1/2 Tablespoon Ginger, peeled and freshly grated
• 1/2 teaspoon Aji-Mirin (Sweet Cooking Rice Wine)
• 1/4 teaspoon Sesame Oil
• Juice of half a Lime

Combine everything together in a small bowl and simply whisk to combine.  Makes a little over 1/2 cup, and will keep for up to 1 week covered in the fridge.

Tips:
– Use a pastry brush to brush it on grill foods shortly before it finishes cooking.  If you put it on too early, flames and heat can cause the sugars in the glaze to burn.
– Try it on Fish, Tofu, Beef, Chicken, Pork, Duck, Fruits and Vegetables, it’s very versatile.
– You can use this glaze as a base for marinades and salad dressings.