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Ginger Teriyaki Marinade


1/3 cup soy sauce
1/3 cup rice wine or sake
4 1/2 tablespoons sugar
1 1/2 tablespoons minced frish ginger
1/2 teaspoon crushed dried red chilies (optional)
1 1/2 tablespoons cornstarch
1/3 cup water

Mix ingredients in a medium size saucepan, and heat until thickened, stirring constantly over medium heat with a wooden spoon to prevent lumps. Let cool.

I have used for marinade but this would also be a great dipping sauce.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.