Saturday, February 21, 2009

Teriyaki Sauce and Ginger Juice

Here are two more ideas from the Natural Health cookbook by Dana Jacobi. It's hard to find a decent bottled teriyaki sauce because they seem mostly to be sugar or high-fructose corn syrup. We like this homemade version quite a lot; the only change we made was to add a bit of brown sugar since the sauce wasn't quite balanced to our tastes. The other idea is a way to add ginger flavor to a dish without the texture of the pulp. I plan on making up a big batch of ginger juice and freezing it in ice cube trays. Because you're extracting only the juice from the ginger, you don't need to bother peeling it.


1/3 c. sake
1/3 c. mirin
1/3 c. soy sauce
2 tsp honey
1/4 tsp ground ginger or an equivalent amount of ginger juice
1-2 tsp brown sugar or to taste (optional)

  1. Mix together all ingredients except the ginger and brown sugar in a small saucepan
  2. Bring to a boil over medium heat
  3. Reduce heat and add ginger; simmer until the honey is dissolved
  4. Taste the sauce and add brown sugar as desired; simmer until brown sugar is dissolved
  5. Remove from heat and either use or cool and refrigerate for 2-3 weeks
Grate a large knob of ginger--we use a Microplane. Place grated ginger in some cheesecloth and squeeze out the liquid into ice cube trays. Freeze and then put into a freezer bag. Use anytime you want the flavor of ginger without the pulp. You could even try adding a small cube to a glass of lemonade or any other beverage that might be nice with a ginger boost.

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