GINGER-GAR­LIC SAUCE

Makes 1.5 quarts

RSWLiving - - Culinary -

1 quart soy sauce 1 quart wa­ter 4 cloves of whole gar­lic minced 3 ta­ble­spoons of fresh chopped ginger 3 ta­ble­spoons of pick­led ginger 2 ta­ble­spoons pick­led ginger juice 4 ta­ble­spoons gran­u­lated sugar

Bring all in­gre­di­ents to a boil and let the liq­uid re­duce by half its vol­ume. Re­move from heat and al­low to cool. Place into a clean sealed con­tainer and re­frig­er­ate for up to 4 weeks.

Use the sauce for dip­ping or dur­ing the cook­ing process of beef and/or chicken.

SHIMA JA­PANESE STEAKHOUSE & SUSHI BAR 1451 Mid­dle Gulf Drive, Sani­bel; 239-472-4151,sun­di­al­re­sort.com/eat/shima

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