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This is great as a handy stir-fry sauce, marinade for chicken, beef or pork, or as a dipping sauce for raw vegetables. It is also very good served over Asian 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.
TO STERILIZE JARS:
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 lids, 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.
nutrition information per serving
37 calories; 0g total fat; 0mg cholesterol; 900mg sodium; 6g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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