Teriyaki Sauce
70 people added this to their Recipe Box
Recipe based on 4 ratings.
Nutritional Info |
|
|---|---|
| Per 1 cup | - |
| about | - |
| cal | 263 |
| pro | 10 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 52 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 7,888 mg |
| %RDI | - |
| calcium | 4 |
| iron | 19 |
| vit A | 0 |
| vit C | 0 |
| folate | 8 |
- Portion size: 1 cup (250 mL)
Ingredients
- 3/4 cup 3/4cupchicken stock or vegetable stock
- 1/2 cup 1/2cupsoy sauce
- 1/3 cup 1/3cupmirin, (Japanese sweet rice wine)
- 2 tbsp 2tbspgranulated sugar
- 3 slices 3slicesgingerroot
- 2 tbsp 2tbspcold water
- 1 tbsp 1tbspcornstarch
Preparation
In saucepan, stir stock, soy sauce, mirin, sugar and gingerroot. Bring to boil. Reduce heat; simmer for 20 minutes or until reduced by about half. Whisk water with cornstarch; add to pan and cook, stirring, for about 2 minutes or until thick enough to coat back of spoon. Discard ginger. Let cool.
Additional information :
Substitution: If you don't have mirin, use 1/4 cup (50 mL) sake (Japanese rice wine) and 2 tbsp corn syrup, or 1/3 cup (75 mL) sweet white vermouth.
