| From the Kitchen |
Teriyaki Sauce
Combine in saucepan:
1/2 cup soy sauce
1/2 cup sugar
1/2 tsp. grated fresh ginger
1 tsp. minced garlic
Combine in one of your favorite small bowls
(mine is turquoise), and stir until there aren't any
lumps:
2 Tbs. mirin (rice wine)
2 tsp. cornstarch
Cook on the stove top:
Add mirin mixture to ingredients in saucepan
and cook over medium heat, stirring
occasionally, until it comes to a boil. Stan
suggests adding a pinch of red chili pepper
flakes at this point to give the sauce a little more
heat.
Reduce heat to medium-low and simmer,
stirring, until sauce is syrupy...about 3-5 minutes.
Pour over anything (beef, chicken, tofu) or serve
up on the side as a dipping sauce
Combine in saucepan:
1/2 cup soy sauce
1/2 cup sugar
1/2 tsp. grated fresh ginger
1 tsp. minced garlic
Combine in one of your favorite small bowls
(mine is turquoise), and stir until there aren't any
lumps:
2 Tbs. mirin (rice wine)
2 tsp. cornstarch
Cook on the stove top:
Add mirin mixture to ingredients in saucepan
and cook over medium heat, stirring
occasionally, until it comes to a boil. Stan
suggests adding a pinch of red chili pepper
flakes at this point to give the sauce a little more
heat.
Reduce heat to medium-low and simmer,
stirring, until sauce is syrupy...about 3-5 minutes.
Pour over anything (beef, chicken, tofu) or serve
up on the side as a dipping sauce
