Zutaten für Asian Plum Sauce
- Garlic Cloves
- Fresh Ginger
- Onion
- 2 tablespoons brown sugar
- 1/4 cup water (plus 2 tablespoons for cornstarch slurry)
- Teriyaki Sauce
- 1 tablespoon sesame oil
- 1/2 cup soy sauce
- Dried Chili
- Plums
- Lemon, Juice Of
- 1 tablespoon cornstarch
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Zubereitung von Asian Plum Sauce
- Combine 1 cup plum preserves, 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1/2 teaspoon red pepper flakes (or more, to taste), 1/4 cup water, and 1/4 cup chopped scallions in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
- In a small bowl, whisk together 2 tablespoons cold water and 1 tablespoon cornstarch until smooth.
- Remove the sauce from the heat. Carefully transfer about 1/2 cup of the sauce to a blender. Add the cornstarch slurry to the blender and blend until completely smooth. Pour the blended mixture back into the saucepan with the remaining sauce.
- Return the saucepan to low heat and simmer, stirring constantly, until the sauce has thickened to your desired consistency (about 2-5 minutes).
- Pour the hot sauce into sterilized jars, leaving 1/2 inch headspace. Process in a boiling water bath for 10 minutes.
- Remove jars from the water bath; let cool completely. Store in a cool, dark place for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
239g
Fat
0g
Carbs
22g
