So I've been thinking about how the last post about Teriyaki sauce might not be as "american" friendly as this recipe I found below (because who really has the need for Japanese "sake" and Mirin and stuff in their pantry if you don't cook a ton of Asian foods, right??)
So, although I don't like posting recipes that I've not personally tried and tasted and LOVED, here's one I found that sounded interesting and equally yummy. If anyone tries it, let me know!
Teriyaki Sauce
Makes about 3 1/2 cups
1 cup soy sauce
3/4 cup mirin (rice wine)
2 cups water
2 tablespoons cornstarch
4 tablespoons sugar
1/2 teaspoon sesame oil
1 large, or 2 small, garlic cloves, minced
1/2 inch piece ginger root, peeled and minced
1. In a medium sauce pan over medium heat combine soy sauce and mirin. Dissolve the cornstarch in the water and add to saucepan. Add the rest of ingredients and bring to a boil.
2. Reduce heat to keep at a steady simmer and cook, uncovered, for 10-15 minutes stirring occasionally.
3. Sauce is done when thick enough to coat the back of a spoon.
Makes about 3 1/2 cups
1 cup soy sauce
3/4 cup mirin (rice wine)
2 cups water
2 tablespoons cornstarch
4 tablespoons sugar
1/2 teaspoon sesame oil
1 large, or 2 small, garlic cloves, minced
1/2 inch piece ginger root, peeled and minced
1. In a medium sauce pan over medium heat combine soy sauce and mirin. Dissolve the cornstarch in the water and add to saucepan. Add the rest of ingredients and bring to a boil.
2. Reduce heat to keep at a steady simmer and cook, uncovered, for 10-15 minutes stirring occasionally.
3. Sauce is done when thick enough to coat the back of a spoon.
(thanks, from whence the sweet bird sang)
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