| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Japanese |
Marinades, Meats, Seafood, Ethnic |
1 |
1/2 cups |
INGREDIENTS
| 1/2 |
c |
Light soy sauce |
| 1/2 |
c |
Japanese cooking wine (mirin)* |
| 1/3 |
c |
Granulated sugar |
| 1 |
|
Clove garlic, smashed and left whole |
| 1 |
|
Piece fresh gingerroot 1 inch cut in half |
| 1 |
tb |
Honey |
| 1/2 |
ts |
Japanese wasabi powder or |
|
|
1/4 ts. wasabi paste-optl.* |
INSTRUCTIONS
In small saucepan, combine all ingredients; bring to a boil and cook for a
few minutes until syrupy. Remove from heat; discard garlic and ginger. Let
cool.
Marinade food in about 3/4 cup of sauce for 20 minutes. When ready to
cook, reheat remaining marinade and brush over food several times during
cooking and once again at end of cooking to glaze. Makes 1 1/2 cups.
*Available in Japanese food stores. Delicious marinade for salmon steaks,
scallop kabobs, chicken, chicken livers and beef steaks. Typed in MMFormat
by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook
Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Feb 27,
1999
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