Stuart anderson's teriyaki sauce
- Course: Sauces and dressings Teriyaki
- Cuisine: Chinese Japanese
- Special food: Ethnic
- Yield:
Stuart anderson's teriyaki sauce ingredients
- THE REGISTER
- 1⁄4 c Sesame seeds
- 2 c soy sauce
- 3⁄4 c Sugar
- 1 1⁄2 T Hot pepper sauce
- 3⁄4 t Pepper
- 1 T garlic, minced
- 1 T Ginger, minced
- 1⁄4 c Asian sesame oil
- 1 T Cornstarch
- 1⁄4 c water
- 1 T Brown sugar
Cooking Stuart anderson's teriyaki sauce
1. Fruit.
2. Combine all ingredients in clean, nonmettalic bowl.
3. Stiri gently.
4. Cover and let stand at room temperature for 3 weeks, stirring twice per week.
5. As you use it, replace the amount taken with 1 cup sugar.
6. Cover and let stand at room temperature 3 days before using again.
7. Yields 6 cups of brandied fruit.
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