glazing or dipping sauce - oriental style

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By Maggie M
from In The Kitchen, OH

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!

serves Makes about 3/4 cup
method Stove Top

Ingredients For glazing or dipping sauce - oriental style

  • 6 Tbsp
    light brown sugar
  • 2 tsp
    cornstarch
  • 1/4 c
    cold water
  • 1/4 c
    tamari sauce
  • 1/8 c
    soy sauce
  • 1 Tbsp
    rice vinegar
  • 1 Tbsp
    mirin rice wine
  • 1/4 c
    sake - optional
  • garnishes - toasted sesame seeds and snipped chives if desired

How To Make glazing or dipping sauce - oriental style

  • 1
    Place 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.
  • 2
    Turn 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.
  • 3
    This 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.

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