I think spring has finally sprung. I am looking
out my window and see cherry blossoms, Virginia bluebells, tulips and
raspberries. Thank heavens!!!! It has been a long winter. Now, I am looking forward to cooking on the
grill (actually I’m looking forward to John cooking on the grill) and hanging
out with friends in the back yard.
Luckily, while we were on vacation in Chicago we went to a great
Japanese restaurant in Andersenville that served potato croquettes in a
FABULOUS Japanese bbq dipping sauce.
What a fabulous idea. We came
home and reviewed recipes and created our own.
I’ll warn you now - this unlikely
to be a recipe to help you use up things in your fridge unless you are
Japanese. BUT, once it is made, it is a
great way to use chicken, pork or fish on the grill and a great dipping sauce
for anything. We have tried chicken
fingers, sloppy Joe’s, tater tots and onion rings. Please reply with your great ideas and I
highly recommend trying this recipe. You
won’t be sorry.
1 T.
vegetable oil
4 cloves
garlic, minced
6 ounces
tomato paste
½ c. sake
½ c. water
3/8 c. sugar
¼ c. white
vinegar
¼ c. miso
paste
2 T. soy
sauce
2 T.
Worchestershire
2 tsp. dry
mustard
1 tsp. chili
powder
1 tsp.
grated ginger
1 tsp. red
pepper flakes
Heat oil in
heavy pan on medium. Stir in garlic
until fragrant, 2-3 minutes. Stir in
remaining ingredients and bring to simmer.
Cook until thickened about 30 minutes.
Keep in jar in fridge.
One year ago
– Fried eggs in pepper rings
Two years
ago - Asparagus pickles and broccoli stem pickles
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