Homemade Asian Sauce Recipe

Simple Sesame Sauce for Chicken, Pork or Beef

A simple homemade Asian sauce recipe is a great marinade for chicken, pork or beef dishes.

Make it ahead and let the flavors mingle or cook it now for a delicious sauce.

This sesame sauce doesn’t have to be cooked before using so it’s a huge time saver on busy freezer cooking assembly days.

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Asian Sauce Recipe
  • 1 Tbsp honey
  • 3 Tbsps molasses
  • 3 Tbsps soy sauce
  • 3 Tbsp sesame oil
  • 3 cloves of garlic minced or pressed
  • 3 Tbsp ginger minced or grated
  • 3 Tbsp sesame seed

Mix together the honey, molasses, soy sauce and sesame oil.

Add the grated garlic and ginger then pour in the sesame seeds.

Pour marinade over your meat and cover completely.

For best flavor let it marinate at least 4 hours, longer is better.

Cook meat as usual.

Sesame Oil? If you don't have Sesame oil on hand it's worth buying.

If it's a bit pricy for your budget mix it with Peanut oil since sesame oil has such strong flavor.

Mix 1 or 2 tablespoons of Sesame oil to one cup Peanut oil.

How To Freeze Asian Marinade

Place meat into a freezer bag and pour in enough Asian sesame sauce to coat the meat.

Smoosh it around so that all the meat has been covered then remove as much air as possible from the bag and seal.

Label, date and add to your freezer inventory sheet.

Make sure the label and inventory say what type of meat, the cut and Asian Sauce or Sesame Marinade, for example "Pork Tenderloin in Asian Sauce"

Freeze now, the beauty of 'dump' freezer recipes is that they get better as they thaw because as the meat is thawing it's also marinating.

How to Thaw

Ideally you don't want to quickly thaw this sort of recipe so the meat it's a chance to marinade, so leave it in the fridge at least overnight.

Try to pull it out at dinnertime or before bed the day before you want to use it.

Cook according to the type and cut of meat on the grill, stovetop, in the oven or crock pot.

Learn more about Dump Cooking and try other homemade marinade recipes .

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