How to Make Ginger-Sake Sauce
This easy, yet delicious sauce is the perfect accompaniment to any chicken, salmon or vegetarian stir-fry. This sauce is used to marinate chicken before the meat is roasted over hot coals, sealing in the full flavor of the sauce. Follow these steps to make a batch yourself. Does this Spark an idea?
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Things You'll Need
- 1 cup light soy sauce
- 1 tbsp ginger
- 1/2 tsp garlic
- 1/4 cup sugar
- 1/4 cup cooking sake
Instructions
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1
Peel the ginger by scraping the thin skin off with a spoon or a vegetable peeler. Finely mince the ginger into pieces no larger than 1/4-inch in size. Set aside the amount necessary.
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2
Peel the skin off one garlic clove. Finely mince the garlic into pieces no larger than 1/4-inch in size. Set aside the amount necessary.
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3
In a medium sauce pan, add the soy sauce, ginger, garlic and sugar. Mix thoroughly.
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4
Heat the mixture over medium heat until it begins to steam and the sugar has dissolved. Add the cooking sake and continue heating the mixture for five more minutes to cook off the alcohol.
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5
Take the mixture off the heat and taste it. Adjust the seasonings to your personal preferences.
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6
Refrigerate the mixture for approximately two hours to let the flavors meld, or until you need the sauce.
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Tips & Warnings
You can easily peel garlic cloves by placing them onto the cutting board and placing the flat of your knife on top of the clove. Quickly and firmly smash the clove between the knife and the board. When you lift the knife up, the smashed clove should be nearly separated from the skin. Lift off any remaining skin and discard.
If you like the taste of the alcohol in the sake, you don't need to cook the sauce. Simply add all of the ingredients together and mix thoroughly.
The longer you let the completed sauce stand, the more pronounced the flavor will be when you use it.
