Friday, March 18, 2011

Yakitori Sauce

1/2 cup soy sauce
1/4 cup sugar
1/2 cup Mirin
1/4 cup sake
1 garlic cloves, crushed
1 slice fresh ginger, peeled (1/8 inch thick)
1 tablespoon water
1 tablespoon cornstarch
In a small saucepan, combine soy sauce, sugar, Mirin, sake, garlic and gingerroot.
Cook over medium high heat 3 to 4 minutes.
In a small bowl, blend water and cornstarch.
Stir cornstarch mixture into soy sauce mixture.
Cook until thickened, stirring constantly.
Strain sauce.
Keep at room temperature for up to 24 hours.

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