Ingredients with Measurements:
- 2 cups of fresh or canned corn kernels
- 1/2 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 1/4 cup of brown sugar
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a saucepan, combine the corn kernels, soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring to a boil over medium heat.
2. Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.
3. In a small bowl, whisk together the cornstarch and water until smooth.
4. Add the cornstarch mixture to the saucepan and stir well. Cook for an additional 2-3 minutes or until the sauce thickens.
5. Remove the saucepan from the heat and let the mixture cool for a few minutes.
6. Transfer the mixture to a blender or food processor and blend until smooth.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for boiling and low heat for simmering
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 70 per 1/4 cup serving
- Total fat: 0.5g
- Sodium: 1090mg
- Total carbohydrates: 14g
- Dietary fiber: 1g
- Sugars: 8g
- Protein: 2g
Substitutions for ingredients:
- If you don't have mirin, you can use rice vinegar or white wine vinegar instead.
- If you don't have sake, you can use dry white wine or chicken broth instead.
- You can use honey instead of brown sugar for a sweeter sauce.
- You can use arrowroot powder instead of cornstarch for a gluten-free option.
Variations:
- Add some chopped scallions or cilantro for extra flavor.
- Use this sauce as a marinade for chicken, beef, or tofu.
- Add some red pepper flakes for a spicy kick.
Tips and tricks:
- If using fresh corn, cut the kernels off the cob and sauté them in a little bit of oil before adding them to the saucepan.
- Make sure to blend the sauce until it's completely smooth for a silky texture.
- This sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce as a dip for vegetables or grilled meats.
- Drizzle the sauce over rice bowls or stir-fry dishes.
Garnishes:
- Sprinkle some sesame seeds or chopped scallions on top of the sauce for a pop of color.
Pairings:
- This sauce pairs well with grilled chicken, beef, or tofu.
- Serve it with steamed vegetables or rice for a complete meal.
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice or noodles
- Grilled or roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
- If the sauce is too thin, add a little bit more cornstarch mixed with water to thicken it.
Food safety advice:
- Make sure to cook the sauce thoroughly and store it properly in the refrigerator to prevent any foodborne illnesses.
Food history:
- Teriyaki sauce originated in Japan and is made with soy sauce, mirin, and sugar. It's commonly used as a marinade or glaze for grilled meats and seafood.
Flavor profiles:
- This teriyaki corn sauce is sweet, salty, and savory with a hint of garlic and ginger.
Serving suggestions:
- Serve the sauce warm or at room temperature.
- Garnish with sesame seeds or chopped scallions for added flavor and texture.
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Region: Japanese