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FareShare Gazette -- July 2007 Recipes

FareShare Gazette -- July 2007 Recipes is built on Soy Sauce, Sugar, Highest Quality Soy Sauce, Fresh Lemon Juice, and Rice Wine Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 8 tbsp
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 5 tbsp
• 5 tbsp

Method (preview)

1. 1

   Yakitori Sauce: Combine ingredients over low heat in a saucepan.

2. 2

   Reduce until sauce dripped onto a plate holds as a light syrup.

3. 3

   Immediately pull from heat overcooking makes this bitter.

4. 4

   Pour sauce into squeeze bottle and use on all broiled or grilled foods as a finishing sauce.

5. 5

   Miso sauce for grilled or broiled foods: Combine in a double boiler over simmering water.

6. 6

   Whisk steadily until eggs have set and sauce thickens a tad.

7. 7

   Serve warm or at room temp.

8. 8

   Tosa Sauce: Combine sauce ingredients in a small saucepan and bring to a boil. Reduce by 10 percent and cool. Strain and serve.

9. 9

   Real Ponzu: Combine sauce ingredients and refrigerate for 24 hours, strain, and cool. Serve, garnishing with the grated radish, scallion, and togarashi pepper.

10. 10

    Dipping Sauce for Tempura: Bring to a boil, strain, and season with grated daikon and a slice of ginger in each dipping bowl.