24 March, 2012

Teriyaki Sauce | Mark Bittman

Teriyaki Sauce ingredients
Makes 1 cup
1/2 cup soy sauce
1/2 cup mirin* or honey
1 Tbsp ginger, peeled and finely minced
1 garlic clove , minced
1/4 cup scallion , minced

Notes: *Mirin (MIHR-ihn) is a sweet rice wine used in Japanese cooking; it flavors food, gives luster to sauces and glazes, and can help ingredients cling to food. Sometimes referred to simply as rice wine, you can substitute dry sherry, sweet marsala, or dissolve a small amount of sugar in a little white wine or sherry, perhaps 1/4 tsp sugar to 1/4 cup wine. If substituting sake, the ratio of sake to sugar is 3 to 1.

In a small saucepan, combine the soy sauce and mirin over Medium-Low heat until bubbling, about 2 minutes, stirring frequently.

Remove from heat and stir in remaining ingredients.

Use immediately or allow to cool and refrigerate for up to 1 day.

This recipe is from Mark BittmanHow to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (Hoboken: Double B Publishing, Inc, 2008), 55 - 56.

Nutritional Information
Calories: 176
Fat: 0.5g (sat 0.1g)
Protein: 16.8g
Carbohydrate: 21.9g
Fiber: 2.5g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 8776.2mg
Calcium: 0.0mg
Sugar: 5.0g

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