The best kind of glaze is one that works on anything. We use our good friend Kobe’s Honey-Soy Glaze on steak tips, chicken wings and kabobs, salmon, shrimp, and pork chops. Easy to make. Easy to enjoy.
• 2/3 cup of Honey
• 1/2 c. low-sodium Soy Sauce
• 2 tbsp. Rice Wine Vinegar
• 2 tbsp. White Wine Vinegar
• 1 clove Garlic (pressed or diced)
Combine all ingredients in a small mixing bowl, whisk to combine, and set aside.
Glazes will burn if they’re cooked too long, so brush them onto the protein only at the very end of cooking…or, wait until you’re done cooking and brush it on then. This glaze can also be served at the table and used as a dipping sauce.
