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Wednesday, 4 June 2014

The Sauces: Teriyaki sauce

Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House

This classic Japanese sauce-lightened here with lower sodium soy sauce- is not only a great meal marinade for beef, pork, chicken, or shellfish, but it's also a great basting sauce. Try it on grilled zucchini ring or onion wedges.
6 tsp. lower  sodium soy sauce
3 tsp. rice vinegar
2 tsp. honey
1 tsp. sake (rice wine)
1 tsp. finely grated orange rind
1 tsp. minced peeled fresh ginger
1 tsp. bottle minced garlic
Combined all ingredients, stirring well with a whisk. Store, covered, in refrigerator for up to 5 days. Yield 8 serving. (Serving size: 2 tsp.)
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