 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Adapted from: Gourmet January 1995 Ingredients:
1/3 cup soy sauce |
2 tablespoons mirin (sweet japanese rice wine) or 2 tablespoons medium-dry sherry (sweet japanese rice wine) |
2 1/2 tablespoons cider vinegar |
2 tablespoons sugar |
1 1/2 tablespoons fresh gingerroot, peeled, chopped |
Directions:
1. In a small saucepan, add all the ingredients together and simmer, stirring until sugar is dissolved and reduced to about 1/2 cups.
2. Pour into a metal bowl set into a larger bowl of ice and cool to room temperature.
|
|