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Fresh Teriyaki Sauce

Source: Weldon Russell
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Active Time:  5 Minutes
Total Time:  2 Hours 5 Minutes
  Makes 2 cups
This is great as a hanky stir-fry sauce, marinade for chicken, beef, or pork, or as a dipping sauce for raw vegetables. It is also very good served over Oriental noodles.
1 cup Japanese soy sauce
1 cup mirin (sweet Japanese rice wine)
1 tablespoon rice vinegar
1 tablespoon light brown sugar
4 teaspoons peeled and finely minced fresh ginger
4 cloves garlic, minced
Mix all of the ingredients in a sterilized jar. Cap the jar tightly and label. Let stand for 2-3 hours before using or store in the refrigerator for 2-3 weeks.

Be sure to start with clean equipment, dish towels, and especially hands. Check the jars for cracks or chips, discarding any that may be damaged. Also check the closures between the jars and liks, insuring that there is no seepage. Fill the jars with boiling water. Let stand for 10 minutes. Pour off the water and turn the jars upside down on clean dish towels to dry.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 cups
Calories: 37
Sodium: 900mg
% Cal. from Fat: 0%
Carbohydrates, Total: 6g
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