Yield: 1 1/2 cups
|½ cup||Light soy sauce|
|½ cup||Japanese cooking wine (mirin)*|
|⅓ cup||Granulated sugar|
|1||Clove garlic, smashed and left whole|
|1||Piece fresh gingerroot 1 inch cut in half|
|½ teaspoon||Japanese wasabi powder or|
|1/4 ts. wasabi paste-optl.*|
In small saucepan, combine all ingredients; bring to a boil and cook for a few minutes until syrupy. Remove from heat; discard garlic and ginger. Let cool.
Marinade food in about ¾ cup of sauce for 20 minutes. When ready to cook, reheat remaining marinade and brush over food several times during cooking and once again at end of cooking to glaze. Makes 1½ cups.
*Available in Japanese food stores. Delicious marinade for salmon steaks, scallop kabobs, chicken, chicken livers and beef steaks. Typed in MMFormat by cjhartlin@... Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #9 by cjhartlin@... on Feb 27, 1999