Ingredients
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60 ml
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60 ml
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90 g
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10 g
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160 ml
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25 g
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25 gdry powder or fresh grated
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to thicken
Directions
If we are talking sushi, then we should refer to the Japanese. Japanese are much creative people, and create lots of wonderful dishes. Furthermore – it’s not about delicacy, but it refers to the presentation, food quality and the possible blend of taste when combine with food into your mouth. Put an example – it is nearly impossible to have broccoli ice cream, but the Japanese made it with wasabi ice cream. True eh ?
Let’s comeback to our menu for today, which is making Japanese Sweet and Sour Sauce. This thick sauce is actually great to go with mains as well as with seafood or meat. So let’s make some and save it for next few dishes.
The sauce is also great for marinating and anything you may think of.
Steps
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1
Done
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Mix vinegar, soy sauce, sugar, salt, water, garlic, and ginger in small sauce pan. |
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2
Done
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Heat on stove, use cornstarch to thicken if you want it thick. |
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3
Done
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If you want to stir-fry with it, you don't have to add the cornstarch and thicken it up, or if you do thicken it, you can use it as a dipping sauce. |
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4
Done
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Remove and serve or keep in a clean jar. Lasts for two weeks in fridge. To add or mix into something interesting flavor, you can use grated dried plumps. |
