Shiloh
01-22-2014, 09:44 PM
1 Cup soy sauce
3/4 Cup Mirin (sweet rice wine) or sweet Marsala sherry
1 tsp 100% sesame oil
2/3 Cup brown sugar
5 tsp rice vinegar
5 Lg Garlic cloves crushed
1 Tbs grated fresh ginger (Heaping)
1/2 tsp chile powder
2 tsp corn starch
1/3 cup of water to mix the corn starch in
Add all the ingredients to a sauce pan. Stir the cornstarch into the 1/3 cup of water and stir into the sauce. Bring to a gentle boil and turn off the heat let stand for twenty minutes, and then strain out the solids.
This is a modification of a recipe I found in a magazine. A great marinade for chicken or beef. I added additional sugar to make it palatable as a dipping sauce as well. Tweak this recipe to fit your tastes. Great over asian noodles as well. Japanese Udon noodles are particularly good.
The recipe said it keeps well in the fridge. Mine isn't around long enough to go bad.
Shiloh
3/4 Cup Mirin (sweet rice wine) or sweet Marsala sherry
1 tsp 100% sesame oil
2/3 Cup brown sugar
5 tsp rice vinegar
5 Lg Garlic cloves crushed
1 Tbs grated fresh ginger (Heaping)
1/2 tsp chile powder
2 tsp corn starch
1/3 cup of water to mix the corn starch in
Add all the ingredients to a sauce pan. Stir the cornstarch into the 1/3 cup of water and stir into the sauce. Bring to a gentle boil and turn off the heat let stand for twenty minutes, and then strain out the solids.
This is a modification of a recipe I found in a magazine. A great marinade for chicken or beef. I added additional sugar to make it palatable as a dipping sauce as well. Tweak this recipe to fit your tastes. Great over asian noodles as well. Japanese Udon noodles are particularly good.
The recipe said it keeps well in the fridge. Mine isn't around long enough to go bad.
Shiloh