|¾ cup||Soy sauce|
|⅓ cup||Dry sherry, Chinese Wine, Sake or Mirin*|
|2 slices||Ginger root, 1/8" thick|
|Goodly splash sesame oil|
|2||Star anise (once, when I didn't have any star anise handy, so I used a _small_ dash of 5-spice powder)|
Source: St Mary Mead Archives
Yield: Approximately 2 lbs. turkey "cutlets" Mix all ingredients, and bring to a full boil. Simmer for about 10 minutes.
Add turkey cutlets to pan. If cutlets are not covered, simmer for about 12 minutes, turn cutlets over and simmer for another 10 minutes.
One of the nice things about this sauce is that it's reusable. Cool and skim fat off the container and it's ready to use again. After using it a few times, just replenish some of the ingredients. It will improve with use!
*NOTE: If using Mirin, omit the sugar listed. Also, red-cooking is good for fish, also, but use a separate sauce for it.
Posted to JEWISH-FOOD digest V96 #112 From: Brian Mailman <bmailman@...> Date: Sat, 28 Dec 1996 14:48:01 -0800
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