JA­PANESE TERIYAKI

The Australian Women’s Weekly Food Magazine - - Weekday Basics -

Com­bine ½ cup soy sauce, 2 ta­ble­spoons rice wine vine­gar, 1 ta­ble­spoon brown su­gar, 2 crushed cloves gar­lic and 1 tea­spoon finely grated fresh gin­ger in a jug. Sprin­kle sesame seeds on cooked skew­ers. GOES WITH Pork, beef, chicken and seafood.

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