SWEET SOY GLAZE 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
SWEET SOY-GLAZED CHICKEN WINGS RECIPE - FOOD.COM
Make and share this Sweet Soy-Glazed Chicken Wings recipe from Food.com.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 24 wing pieces, 4 serving(s)
Number Of Ingredients 14
Steps:
- For the chicken:.
- Place brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine.
- Add chicken, seal (pressing out excess air), and turn the bag to coat the chicken evenly.
- Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
- Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil.
- Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
- Broil the chicken until the meat starts to pull away from the bones and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more.
- Meanwhile, prepare the sauce.
- For the sauce:.
- Place all ingredients except cornstarch-water mixture in a small saucepan and stir to combine.
- Bring to a boil over medium-high heat.
- Reduce heat to low and simmer until sauce has reduced to about 1/2 cup, about 10 minutes.
- Add cornstarch mixture, whisk to combine, and cook until sauce has thickened, about 1 minute.
- Transfer to a large heatproof bowl.
- To serve:.
- Add cooked wings to the sauce and toss to combine.
- Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately.
Nutrition Facts : Calories 918.4, FatContent 55, SaturatedFatContent 15.3, CholesterolContent 262.2, SodiumContent 2268.5, CarbohydrateContent 32.4, FiberContent 0.6, SugarContent 28.2, ProteinContent 66.8
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