glazing or dipping sauce - oriental style
I grew up on a street that was all Japanese people except for us. We were exposed to a lot of great Japanese foods. One of the constants was this amazing glazing sauce they used on fish & chicken & even served it as a dip. Mom was able to get one of the Mama-Sans to share the recipe & for more than 60 years it's been a family favorite. Hers included Sake which I do not use. Use it on chicken, shrimp, cod, in noodle dishes, kebobs & I love it as a dipping sauce for egg rolls, won tons, crab rangoon & on white rice or as a marinade. Make it thick or thin - it's all delicious!
yield
serving(s)
method
Stove Top
Ingredients For glazing or dipping sauce - oriental style
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6 Tbsplight brown sugar
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2 tspcornstarch
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1/4 ccold water
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1/4 ctamari sauce
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1/8 csoy sauce
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1 Tbsprice vinegar
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1 Tbspmirin rice wine
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1/4 csake - optional
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garnishes - toasted sesame seeds and snipped chives if desired
How To Make glazing or dipping sauce - oriental style
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1Place the brown sugar and cornstarch in a saucepan. Whisk together until very well blended. Add the cold water and whisk. Add remaining ingredients except for the garnishes and whisk well.
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2Turn heat to medium high and - stirring constantly - cook until thickened. It's ready to use - just add the garnishes if desired ! If you prefer you sauce to be thinner for a dip or marinade simply omit the cornstarch or add more water until you get the consistency you desire.
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3This sauce can be used as a glaze or a dipping sauce. If you would like to marinade with it do not use the cornstarch. You can serve it hot or cold.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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