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I mix 3 tablespoons soy, 1 tablespoon mirin, 1 tablespoon cooking sake, 1 big teaspoon puré ginger, 1 big teaspoon puré garlic and 2 tablespoons Worcester sauce with 1 tablespoon sugar and lots of black sesame.
What the fuck kind of sauce am I making? I tried making something vaguely japanese, and looked up different stir fry sauces from Japan up, but my memory is shit, so I think I mixed up a bunch of different recipes. Did I actually follow a legit recipe or did I fuck up?
Taste's pretty alright, though.
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idk about sauce, but this'd make a decent marinade for pork medallions/chicken breast
marinade in this overnight, pan sear next day (in sesame oil)
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It's sorta like stronger/savory-er teriyaki
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PURGE ALL NON-HUMANS
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Japanese food doesn't stirfry much of anything really - seems like some fucked up Chinese shit
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Glad you could bake it, Uther.
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>>9038895
>Did I actually follow a legit recipe or did I fuck up?
1) There's nothing legit about that recipe.
2) Stir-fry is uncommon in Japanese cuisine.
3) Who gives a shit about the above so long as you liked it.
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