On Mon, 4 Aug 2008 14:52:45 -0400, cybercat wrote:

> "blake murphy" > wrote in message
> .. .
>> On Sun, 3 Aug 2008 16:04:35 -0400, cybercat wrote:
>>
>>> "aem" > wrote:
>>>>The marinade sounds good, though I'd have added some rice wine or
>>>>sherry to it. With already seasoned vegetables and chicken with that
>>>>long marinade, why did you need to add bottled sauce?
>>>
>>> Because I like it. I did not add much, as it turned out it was just
>>> enough to get the rice dirty. It wasn't swimming or anything.
>>
>> you go ahead and do it if it tastes good, honey. we deal in results.
>>
>
> *teef*
>
> That's about it. I am absolutely not interested in attempting any kind of
> haute cuisine, being a "proper cook" etc. That kind of precision is one
> reason I will never be a baker. I do like making my own sauces and
> dressings, so that there are not so many weird chemicals in them, but I am
> not going to do that with Asian-style dishes because I don't make them that
> often. I have a beautiful wok I rarely use. Maybe one day, I will be more
> interested in such things, but today there are many things more interesting
> to me than fancy cooking.
>
> Besides, that's what you're for. You cook all kinds of fancy Asian stuff
> from scratch, dontcha?

i'm not sure about 'fancy,' but i do cook a lot of atir-fries and such, and
usually do what sauces i require from scratch. it's not that hard.

i do make my own teriaki sauce though:

teriaki sauce:

1/3 cup soy sauce (kikkoman is good)

2 tbs mirin

2 1/2 tbs cider vinegar

2 tbs brownulated sugar

1 1/2 tbs chopped ginger root

1 tsp chopped garlic (i use the nasty stuff from the jar)

1/2 tsp sesame seeds (optional) (would probably be better toasted, but
i'm too lazy)

* * * *

in a small saucepan, mix ingredients together and bring to a boil. lower
heat and simmer gently for around 10 minutes. strain, put into a bottle
and keep refrigerated. should last approximately forever, unless you like
it, as i do.

the mirin (sweetened rice wine) used to be somewhat hard to find, but i see
it in the grocery now. it keeps well.

this version of teriaki is very good, and a lot cheaper than the bottled
stuff. i use it as a marinade for pork or beef in stir-fries also.

your pal,
blake