This sauce is useful for a number of things - you can use it as a marinade for white meats or even as a glaze for noodles. You can also use in place of teriyake for a variation. The prime use for this sauce however is for marinading chicken for the use of the dish "kara-age" - a side dish which is a wonderful snack and can be eaten with various accompaniments such as noodles, steamed vegetables etc. It's also very good for small hot buffets.
(Makes a large batch so adjust accordingly)
1 in ginger root, peeled and grated
750ml (1.25 pints) light soy sauce
50ml Sake
1 teaspoon brown sugar
1 tbsp oyster sauce
Combine all ingredients in a pan and heat gently to dissolve the sugar. Set aside to cool and store.
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