I used very closely to the above list of ingredients. My difference in cooking: I used roughly chopped ginger and a half clove in the marinade. I also used a thumb sized piece of ginger roughly chopped in the finishing sauce, and warmed it up on med low. Once ginger took over as the primary taste (about 4 minutes) - I took 95% of it out with a slotted spoon. Most of the garlic remained. This is very good! My wife commented immediately: "It's not Sakkio or Sarku,...