A staple sauce in my home, can easily be adapted to please everyone.
Ingredients:
- 1/4 cup soy sauce
- 1/2 cup water
- 1 tablespoons fresh grated ginger
- 3 tablespoons brown sugar
- 2 minced garlic cloves
- 3 tablespoons sake
- 2 tablespoons cornstarch
- 1/4 cup cold water
Combine the soy sauce, 1/2 cup water, ginger, garlic and sake in a saucepan and bring to a boil, stirring constantly.
Add the sugar, reduce the heat and let the mixture simmer for 2-3 minutes until the sugar has dissolved, stirring constantly.
Mix the cornstarch with 1/4 cup water and add to sauce. Stirring until it thickens.
If the sauce is too thick add more water, too watery add more cornstarch (mix with water first). You can adjust the amount of sugar depending on how sweet you want it, if you want more of a ‘bite’ to the sauce add more ginger.
Dry herbs are perfect for this recipe. If you don’t have fresh ginger or garlic they can easily be substituted for dry. No sake in your pantry? Don’t rush off to the store, it can be substituted for Mirin or left out entirely. If you want a saltier taste add a dash of dark soy sauce or even oyster sauce, salt could work too but that might be too easy.
Can be used for fish, beef, chicken, vegetables. Made too much? Wait until it cools then store it in a freezer bag in the freezer, to reheat take it out ahead of time until it defrosts then reheat it in a pan or if you’re in a rush put it in their frozen and slowly bring to a boil (not with the freezer bag, this is very dangerous).
