SOY GLAZE RECIPE RECIPES
SOY GLAZE RECIPE | MYRECIPES
Chef Tim Cushman of Boston's O Ya brushes his terrific, versatile soy glaze on tuna burgers; it's also great on grilled chicken, pork and portobello mushrooms.
Provided by Tim Cushman
Total Time 10 minutes
Yield makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the cornstarch with the water. In a small saucepan, whisk the soy sauce with the sake, mirin and sugar. Bring to a simmer over moderate heat, stirring until the sugar is dissolved, about 2 minutes. Whisk in the cornstarch mixture and simmer until the sauce is slightly thickened, about 2 minutes longer. Transfer the glaze to a heatproof jar and let cool completely.
CITRUS SOY GLAZE RECIPE - RECIPES.NET
Lemon juice gives this soy glaze a bright pop of citrus flavor. This Asian-inspired sauce is a great accompaniment to many fish dishes.
Provided by Jesse Stephens
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 2
Steps:
- In mixing bowl, combine all ingredients until incorporated
Nutrition Facts : CarbohydrateContent 16.78g, FatContent 1.60g, FiberContent 2.22g, ProteinContent 20.97g, SaturatedFatContent 0.21g, ServingSize 1.00 Cup, SodiumContent 14,007.76mg, SugarContent 0.00, UnsaturatedFatContent 0.23g
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- use to glaze desired food.
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From thedailymeal.com
Reviews 4.5
Total Time 29 minutes59S
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- Step 2: Store refrigerated in an airtight container for several weeks. Makes about 1 1/2 cups.
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GINGER-SCALLION CHICKEN MEATBALLS WITH SESAME-SOY GLAZE ...
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Reviews 4.7
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From purewow.com
Reviews 4.7
Total Time 45 minutes
Calories 328 calories per serving
- 1. Make the meatballs: Preheat the oven to 400?F. Line a baking sheet with aluminum foil and spray lightly with nonstick spray. 2. In a large bowl, combine the eggs, salt, scallions, garlic, ginger and panko. Add the ground chicken and, using clean hands, mix until combined. 3. Using your hands or a spoon, form the mixture into golf-ball-size meatballs and arrange on the prepared baking sheet, spacing the meatballs about 1 inch apart. (You may need to bake them in batches.) Bake until the meatballs are browned and fully cooked (the internal temperature reads 165?F on an instant-read thermometer), 20 to 25 minutes. At this point, the cooked meatballs can be stored in an airtight container in the freezer for up to 1 month. 4. Make the glaze: In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and onion and bring to a gentle simmer. 5. In a small bowl, combine the cornstarch with 1 tablespoon cold water and whisk to combine. Add the cornstarch slurry to the soy-sesame mixture, whisking constantly until the sauce thickens slightly. Remove from the heat and set aside. 6. To serve, gentle toss the meatballs in the glaze or serve on the side for dipping. To make a rice bowl, serve with steamed white rice and assorted raw vegetables, such as sliced carrots, sliced cucumbers, shredded cabbage and sliced scallions. Garnish with sesame seeds.
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ASIAN SOY GLAZE RECIPE (EASY STICKY & SWEET SAUCE ...
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From realsimple.com
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From marthastewart.com
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From southernplate.com
From southernplate.com
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