We like to brush this sweet sauce on steaks, grilled or roasted chicken legs, and slices of roasted eggplant. Try it on salmon, too.
Recipe information
Yield
Makes about 4 cups
Ingredients
2
cups (packed) light brown sugar
2
cups mirin (sweet Japanese rice wine)
2
cups reduced-sodium soy sauce
1
cup chopped peeled fresh ginger (about one 4x1 inch piece)
2
tablespoons ground coriander
¼
teaspoons whole black peppercorns
Special Equipment
Four clean 8-ounce jars
Need to make a substitution?
Preparation
Step 1
Bring sugar and 2 cups water to a boil in a medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil for 2 minutes.
Step 2
Reduce heat to medium; add mirin and next 4 ingredients. Simmer, stirring often, until sauce thickens slightly and has reduced to about 4 cups, 60-70 minutes.
Step 3
Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. DO AHEAD Ambrosia sauce can be made 2 months ahead. Keep refrigerated.
Nutrition Per Serving
1 tablespoon per serving
1 serving contains: Calories (kcal) 50 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 10 Dietary Fiber (g) 0 Total Sugars (g) 9 Protein (g) 1 Sodium (mg) 200