| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Sauces |
1 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/2 |
c |
Sake |
| 1/4 |
c |
Mirin (sweet rice wine) |
| 3/4 |
c |
Japanese soy sauce |
| 1/4 |
c |
Sugar |
| 1 |
oz |
Tamari |
| 1 |
ts |
Grated fresh ginger |
INSTRUCTIONS
Combine all ingredients in a small saucepan and bring to a boil. Cook until
reduced by a quarter. Cool. Store in the refrigerator.
Makes about 1 3/4 cups.
To use: Dip thinly sliced meat, chicken cubes, shrimp or fish filets in the
glaze, then grill. May also be brushed on food as it cooks.
From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.
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