JAPANESE SWEET SOY SAUCE RECIPES
SWEET SOY GLAZE RECIPE | JAPANESE RECIPES | UNCUT RECIPES
TRADITIONAL JAPANESE RECIPE: Sweet Soy Glaze is that sticky soy glaze sauce perfect for Dango, Ribs, BBQ, Chicken, Pork and so on. Virtually, it's good for everything. Deliciously sweet. It requires a few ingredients and only 5-10 minutes to make it. You can keep it in the fridge, in a sealed airtight container for 1 week, but we believe it's best when it's consumed within 24 hours. The Sweet Soy Glaze will thicken a bit more as it cools so once you are about to reach the right consistency, turn the heat off and let it cool. The perfect consistency should be like honey at room temperature. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.
Provided by Uncut Recipes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- 01 - Without turning the heat on, with a whisk combine
- combine all the ingredients in a saucepan and mix well.
- Turn the heat on (low) and keep whisking.
- Wisk until you reach ALMOST the right consistency. Stop a bit earlier as the sauce will thicken once it has cooled down.
- Transfer to a container or bowl or pour on top of food and serve immediately.
- You can keep the sauce in the fridge for 24 hours...
Nutrition Facts : ServingSize 1 portion, Calories 30 cal, FatContent 3 g
JAPANESE MEATBALLS IN SWEET SOY SAUCE (NIKU DANGO) RECIPE ...
The full name for this is 'niku-dango no amakara-ni'. This appetiser/side dish is very simple to make. The presentation is lovely since the sauce acts also as a glaze...and its sweet coating makes these meatballs a kid-pleaser too! For fans of Asian street food these meatballs can be presented 'yakitori-style' by putting them on wooden skewers, with 4-5 balls on each skewer.
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 16-20 meatballs
Number Of Ingredients 14
Steps:
- Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
- Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
- Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
- Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
- Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
- Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
- Pour the meatballs with sauce onto a serving plate and serve!
Nutrition Facts : Calories 53.9, FatContent 3.2, SaturatedFatContent 1.2, CholesterolContent 16, SodiumContent 93.3, CarbohydrateContent 2.7, FiberContent 0.3, SugarContent 1.1, ProteinContent 2.9
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