This first version of this recipe is the one my mom got from our neighbor Tak Matsuda. I don't have the original recipe in front of me, but it was for fried chicken using Panko Japanese bread crumbs...then you dipped the already cooked/fried chicken into this sauce before serving. I like the flavor to penetrate the meat so I use it as a marinademore often than as a sauce. I'll post a different one that Monty's mom makes later...
1 cup soy sauce
1 cup white granulated sugar
1/2 cup sherry
grated fresh ginger root
pressed garlic
Combine all ingredients in a saucepan. Bring to a boil and cook gently until sugar granules melt. If using as a marinade, cool completely before adding meat. Good marinade for chicken, or beef.
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