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5
from 1 vote
DIY Yoshida's Sauce: Gourmet Asian Marinade and Cooking Sauce
A quick, sweet, robust sauce perfect for stir-fries, rice, or caramelizing on meat.
Prep Time
5
mins
Cook Time
10
mins
Course:
Condiments & Pantry Staples, Sauces
Cuisine:
Asian
Servings:
6
cups
Ingredients
½
cup
non-GMO soy sauce
,
preferably traditionally fermented, such as
nama shoyu
1
cup
mirin OR water
,
see
where to buy traditionally brewed mirin
1
cup
water
2
cups
brown sugar
,
see
how to make your own brown sugar
3
tablespoons
non-GMO cornstarch OR arrowroot powder
1
cup
balsamic vinegar
4
small cloves garlic
,
finely minced
1
teaspoon
grated fresh ginger
Instructions
Combine all ingredients in a heavy-bottomed saucepan large enough to accomodate 1 1/2 quarts of liquid. Whisk to combine.
Place over medium-high heat and bring to a simmer. Reduce heat to medium-low and simmer steadily until thickened, 1-2 minutes, whisking frequently.
Use immediately, if desired, or cool and store in the refrigerator for up to 1 week.
Notes
Sauce may also be frozen in small quantities, such as in an ice cube tray. Omit the cornstarch if freezing.