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Recipe for :

Teriyaki Sauce

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

25 gm brown sugar
100 ml sake
100 ml maple or golden syrup
100 ml soy sauce
juice of 1/4 lemon
4 tbs fresh root ginger, finely grated
1 pc clove garlic, finely chopped
15 ml sesame seed oil
1 tbs fresh coriander, chopped
sq freshly ground black pepper

Method

  • Place the sugar and sake in a saucepan and heat until the sugar dissolves
  • Add the syrup, soy sauce, lemon, ginger, garlic and sesame oil, simmer for 2 minutes
  • Stir in the coriander and pepper, remove from the heat and allow to sit for 10 minutes
  • Strain
  • Chill and use as required

Chef's Note:

For a thickened sauce that may be used to coat/dress foods combine a little
arrowroot with water to form a slurry / slake, whisk in a little at a time as it
simmers until sauce thickens to requirements.

If a thickened cold sauce is required; proceed as above but only barely
thicken the sauce, as it chills it will 'set' slightly and appear thicker

The sake and brown sugar can be replaced with 'Mirin' (Japanese sweet rice
wine)

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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