Ingredients :

• Soy sauce — This is the backbone of the recipe — it provides the salt, the umami, and that characteristic brown color. Use regular soy sauce (Kikkoman works great), not a low-sodium version which would make everything bland. If you want a rounder, less sharp flavor, you can mix half classic soy and half kecap manis (Indonesian sweet soy sauce).
• Honey — It does two things simultaneously: sweetens the marinade and creates the shiny glaze during cooking. A liquid wildflower or acacia honey mixes easily. Avoid very strong honeys like chestnut or buckwheat — they risk overpowering everything else.
• Fresh ginger — Powdered ginger? No. Fresh? Yes — it’s a world of difference. When you grate it, it releases a vibrant, almost spicy juice that cuts through the honey’s sweetness and gives it that little something people can’t always name but always appreciate. A 2-3 cm piece is enough.
• Garlic — Four cloves, finely chopped or pressed. Raw garlic melts into the marinade and cooks gently in the oven — it loses its aggressive edge and becomes almost sweet. Don’t replace it with garlic powder; it’s a different flavor, less interesting here.