Ingredients :

• Salted soy sauce — Make sure to get the salted kind, not sweet. It provides the umami base for the marinade. The Kikkoman brand is everywhere and works very well. If you only have sweet soy sauce, reduce the honey by half.
• Honey — Any liquid honey will do. Acacia honey is the most neutral if you don’t want it to take over. It’s what will create the caramelization in the pan.
• Fresh ginger — No powdered ginger here. Fresh gives a bright heat and a spiciness that evaporates during cooking, leaving just the aroma. You need two small pieces, about the size of a finger joint.
• Balsamic vinegar — The recipe also suggests rice vinegar, which is milder and more authentic. Balsamic brings a sweet-acidic note that works very well here too. Use whatever you have in the cupboard.