Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!newsfeed.nacamar.de!newsfeed.nacamar.de!blackbush.xlink.net!newscore.gigabell.net!newscore.ipf.de!nntp-relay.ihug.net!ihug.co.nz!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Ariane Jenkins Newsgroups: rec.food.recipes Subject: Teriyaki Sauce Followup-To: rec.food.cooking Date: 24 Jul 1999 11:02:00 -0600 Organization: earthlink.net Lines: 20 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: Ariane Jenkins NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34681 Teriyaki Sauce 1/3 cup soy sauce 2 Tbsp. mirin (Japanese sweet rice wine) or medium-dry sherry 2 1/2 Tbsp. cider vinegar 2 Tbsp. sugar 1 1/2 Tbsp. chopped peeled fresh ginger In a small saucepan, simmer ingredients, stirring until sugar is dissolved. Simmer until mixture is reduced to about a 1/2 cup. Cool mixture to room temperature in a metal bowl set in ice and water. Makes 1/2 a cup. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.